Because people eat with their eyes I always have to make sure my muffins don’t look plain because even if I know they taste amazing, if they don’t look good, no one we will care to find out!
Streusel is a buttery, sugary, cinnamony, nutty, crispy, crumbly topping that you can put on cakes, muffins or loaves before they go into the oven to bake. It’s a nice change from icing and often just suits things better, especially if it’s baked on top of something you want to warm up but can’t if it’s iced. I usually use walnuts but do swap them for pecans sometimes as usually what I put walnut streusel on top of goes with pecans as well as both nuts are from the Hickory family that’s why they look and taste similar.
INGREDIENTS
¼ cup standard flour
25 g / 1 oz butter (It needs to be cold)
¼ cup white sugar
½ teaspoon cinnamon
½ cup walnuts or pecans
This is enough streusel topping to cover 12 standard sized-muffins, 6 Texas-sized muffins, 2 standard sized loaves, a 20 cm / 8″ round cake or an 18 cm / 7″ square cake.
METHOD
First, Using a large knife chop the walnuts or pecans into little pieces. It’s good to have some crumbs, some tiny and a few little bits 🙂 ….that was vague, wasn’t it! Maybe looking at the pics will help 🙂
Place the flour in a medium-sized bowl and using a grater, grate in the cold butter (butter at room temperature will clump together too much).
Using your fingertips rub the butter into the flour until it resembles rough breadcrumbs (they don’t need to be too fine as it’s a crumbly topping).
Next, stir in the sugar, cinnamon and the chopped nuts.
Simply just stir it all together and…..
…..sprinkle over whatever yummy thing you’re about to bake in the oven.
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