Magnolia Bakery's Cinnamon Crumb Topping
Image and Recipe from Magnolia Bakery
This versatile crumb topping is great on our Berry-Buttermilk Crumb Muffins, or any baked good that needs a topping of big, crunchy crumbs. You can make this ahead of time in a large batch, so it's always ready when you need it. It keeps for 1 week in the fridge and can be frozen up to 3 months. Bring it to room temperature before using.
Ingredients
- 2 cups (270g/9.6oz) all-purpose flour
- 1 cup (200g/7.1oz) light brown sugar
- ½ cup (100g/3.5oz) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup/1½ sticks (170g/6oz) cold unsalted butter, cut into small pieces
Directions
- Using a hand mixer, mix together the flour, both sugars, the cinnamon, and salt just until combined. Add the butter and mix on medium speed until crumbly and it holds together when pinched with your fingers, about 3 minutes.
Makes: about 5 cups
