This streusel topping is a sweet, buttery crumb topping that is perfect on top of muffins, apple crisp, coffee cake and more! This is an easy, 5-minute streusel topping recipe that is so delicious you may just eat it plain!

I love a good streusel topping on my desserts and this recipe is definitely a keeper! Some of my favorite things to put this streusel on is my pumpkin chocolate chip coffee cake, caramel apple cookies, and my apple crisp!

A Streusel Topping in a glass bowl on a light wooden background.

Why This Recipe Works

  • Streusel topping with oats gives added texture. This recipe is the best because the oats really add texture and depth to the streusel topping.
  • Stove-top makes it easier. Melting the butter and mixing on the stove makes it easier and gives a little bit of a cooked result to the streusel recipe.
  • No pastry cutter needed. This recipe comes together so easily because you don’t need a pastry cutter! Simply melt the butter and combine all the ingredients.

Ingredient Notes

Ingredients used to make Streusel Topping on a white background.
  • Flour: The flour helps the topping come together and give us that crumbly texture.
  • Oats: I love adding oats to my streusel because I think it gives it an added texture and I think it looks pretty, too!
  • Butter: The hot butter helps to somewhat melt the brown sugar which gives us that caramelized aspect.

Step-by-Step Instructions

  1. Place butter in a small saucepan over medium low heat. Once melted, stir in remaining ingredients with a fork until evenly combined. 
A white pot with melted butter in it for making streusel topping.
Streusel Topping ingredients in a white saucepan.
A fork stirring Streusel Topping with oats in a saucepan.
  1. Use over cakes, coffee cakes, muffins, pies, cookies. This is enough to top about 18 muffins or cover an 8×8-inch cake. If you want to cover a 9×13 I suggest 1.5x the recipe. Store extras in an airtight container in the fridge for 2 weeks.
A close photo of Streusel Topping Recipe with oats, in a glass bowl on a white background.

Recipe Tips

Storing: Stays fresh at room temperature for 1 week, in the fridge for 2 weeks or in the freezer for 2 months.

Freezer Instructions: Store in and airtight container or Ziplock bag in the freezer for 2-3 months.

Variations: Add nutmeg, pumpkin pie spice, cloves, etc. for additional delicious spice combinations!

You can make this recipe in advance since it keeps well at room temperature, in the fridge or frozen.

Make this streusel gluten free by using gluten free flour (be sure to double check that your oats are a gluten free oat).


What is the difference between crumble and streusel?

A crumble is the name of a dish that is made with fruit and a streusel topping. The streusel refers to just the sugary, buttery topping.

What is streusel topping made of?

Streusels are made of butter, sugar and flour and can also include oats or nuts.

Why is my streusel not crumbly?

You may need to stir the streusel for a minute or two while on the stove. The crumbly texture of the streusel comes from the butter, flour, sugar combination. The heat from the melted butter combined with the sugar and flour gives the topping a cooked texture as the hot butter melts the sugar and binds to the flour, making that traditional crumbly texture.

A Streusel Topping Recipe in a glass bowl with a spoon scooping some out.

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A bowl of Streusel Topping on a light wooden background.
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5 from 5 votes

Streusel Topping

This streusel topping is made with 6 ingredients and takes just 5 minutes to make! Sprinkle this streusel recipe over muffins, quick breads, cakes, or eat it plain! It's delicious!
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Servings: 1 serving


  • 1/2 cup butter
  • 1 1/2 cups flour
  • 3/4 cup brown sugar - packed, light or dark brown sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon ground cinnamon - if you want a more pronounced cinnamon flavor add 2 teaspoons
  • 1/2 cup oats - (optional) or chopped nuts


  • Place butter in a small saucepan over medium low heat. Once melted stir in remaining ingredients with a fork and stir until evenly combined. 
  • Store in an airtight container in the fridge for 2 weeks. Or place in the freezer and remove when ready to use.


Use over cakes, coffee cakes, muffins, pies, cookies. This is enough to top about 18 muffins or cover an 8×8 inch cake. If you want to cover a 9×13 I suggest 1.5x the recipe. 
Can store in the freezer in a ziplock bag to use at a later time. (Perfect for holidays like prepping for Thanksgiving… can make this in advance and then pull it out of the freezer and use atop pies or whatever you need!)


Calories: 2282kcal (114%)Carbohydrates: 334g (111%)Protein: 26g (52%)Fat: 97g (149%)Saturated Fat: 59g (295%)Polyunsaturated Fat: 5gMonounsaturated Fat: 25gTrans Fat: 4gCholesterol: 244mg (81%)Sodium: 1444mg (60%)Potassium: 603mg (17%)Fiber: 10g (40%)Sugar: 161g (179%)Vitamin A: 2842IU (57%)Vitamin C: 1mg (1%)Calcium: 234mg (23%)Iron: 12mg (67%)
Course: Dessert, Snack
Cuisine: American
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