How to Top Mufins with Streusel, Sugar, Glaze & More (2024)

Co-authored byMarcy Ragan

Last Updated: March 26, 2024References

Ingredients

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1. 1

   Combine flour, sugar, and butter in a food processor. Measure out 1 cup (240ml) of flour, 1 cup (240ml) of brown sugar, then cut 1 stick of butter into small pieces and place all the ingredients in a food processor. Pulse the mixture together until it forms fine crumbs.^[1]

2. 2

   Mix in additional ingredients for flavor and texture variations. You can use your flour, sugar, and butter base as a crumble by itself, or you can add in some cinnamon, pecans, or rolled oats into the food processor as well. Pulse until the new ingredients are fully combined with the rest of the crumble.^[2]

   • Add 2 teaspoons (9.9ml) of cinnamon for a warm, spiced flavor that pairs nicely with pumpkin muffins.
   • Mix in ¹⁄₃ cup (79ml) of chopped pecans for a deeper, nuttier flavor. This flavor really complements banana, apple, or oat muffins!^[3]
   • For a hearty, chewy texture, add 1 cup (240ml) of old-fashioned rolled oats to the mixture.^[4]

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3. 3

   Sprinkle the streusel topping over the muffin batter before it bakes. Pour your batter into a muffin baking tray, then use your fingers to evenly sprinkle the crumble over the tops. You can adjust the thickness of the streusel layer based on your preference, but a thickness of 0.25 to 0.5in (0.64 to 1.27cm) usually works well.^[5]

   • If you have any leftover crumble, you can store it in a covered jar in the freezer for a up to 3-4 weeks.
4. 4

   Bake the muffins as you normally would according to the recipe. Follow the directed amount of time, or bake the muffins until a toothpick can slide in and out of them cleanly. The streusel will bake into the tops of the muffins, created a delicious, sweet, and sometimes crunchy outer texture.^[6]

   • If your oven has hot spots, or areas that get hotter than others, you should rotate your muffins halfway through the baking time.
   • If you want a crunchier texture, leave the muffins in for a minute or 2 longer than normal, or use the broil setting for 1 minute to crisp up the tops.
   See Also

   Using Butter Instead of Oil in Muffins? | Ask Nigella.comWhy cakes and cupcakes get sticky tops (And how to fix it!)Keep Muffin Tops Crisp With This Genius MoveHow to Store Muffins and Quick Breads

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1. 1

   Sprinkle granulated sugar over the muffin batter for a sweet crust. Measure about 0.25 cups (59ml) of granulated sugar and use a pinch or 2 for each muffin to create a thin layer. This way, the sugar will bake into the batter and create a delicious, crunchy crust on the muffin tops.^[7]

   • Granulated sugar tastes great with raspberry muffins.
2. 2

   Use pinches of coarse sugar to give the muffins a sparkling effect. After you fill up the muffin tins with the batter, sprinkle a thin layer of coarse sugar crystals over the top of each individual cup. Brush away any stray sugar from the surface of the pan, then bake the muffins as you normally would.^[8]

   • A coarse sugar topping pairs especially well with blueberry muffins.
   • You can find coarse sugar sprinkles in the baking section of most grocery stores. You might also be able to find it under the term “decorating sugar.”^[9]
   • You can also substitute turbinado sugar for a similar taste and texture, but you won’t get the sparkling effect.^[10]
3. 3

   Use a cinnamon sugar mixture to give the muffin top some spice. In a small bowl, mix 1 tablespoon (15ml) of granulated sugar and 1 teaspoon (4.9ml) of cinnamon together with a spoon. Pour your muffin batter into a baking tin, then sprinkle the cinnamon sugar mixture over top each cup. Bake the muffins as you normally would, and enjoy the sweet, spicy sugar crust!^[11]

   • If you’d prefer a softer crust, you can also bake the muffins first, then brush the tops of the muffins with butter while they’re still warm. Dip the tops into your cinnamon sugar mixture to coat them, then enjoy.^[12]

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1. 1

   Measure out the powdered sugar, vanilla, and heavy cream. In a mixing bowl, place 2 cups (470ml) of powdered sugar, 1 teaspoon (4.9ml) of vanilla, and 4 tablespoons (59ml) of heavy cream. This will make enough drizzle for 12 muffins, so adjust the measurements as needed to fit your batch! This is a basic sugar glaze, so it will only add sweetness to the muffin without altering the main flavor.^[13]

   • For a lemon-flavored glaze, substitute 3 teaspoons (15ml) of lemon juice for the vanilla, as well as a splash of milk for the heavy cream. This pairs really well with blueberry or poppyseed muffins!^[14]
2. 2

   Use a hand mixer or whisk to beat the the mixture until it’s fully combined. The powdered sugar should be beaten in until the glaze looks smooth and creamy, with few to no lumps. The consistency will be fairly thin, but thick enough to stay on the muffin.^[15]

   • If you want a thicker, creamier glaze, you can add 1 tablespoon (15ml) of cornstarch and continue beating until it thickens.
3. 3

   Use a spoon to drizzle the glaze over cool muffins. Load up a small spoon with glaze and gently move it back and forth a few times over each muffin. Try to keep the flow of the glaze as even as possible for the nicest presentation.^[16]

   • Make sure that the muffins are completely cool when you apply the glaze. If they’re just out of the oven or even a little warm, the glaze can melt right off the muffin.
   • For a quicker alternative, you could also just dip the tops of the muffins in the glaze. This might look a little messy compared to the prettiness of the drizzle, but it’ll taste just as good!
4. 4

   Finished.

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Tips

Things You Need

Making a Streusel Crumb Topping

Sprinkling Sugar Crystals

Drizzling a Glaze Over Top

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