7 Easy Breakfasts Recipes That Have Sweet Streusel Toppings

Adding a crunchy and sweet streusel to your baked breakfast goods can easily take muffins, pancakes, and waffles from drab to fab. While this crumbly topping is typically made by combining flour, butter, and sugar, that isn’t always the case. You can also make sensational streusels using ingredients such as lightly toasted pecans, oats, and even bacon. Ready to get your day off to a sweeter start? You won’t be able to resist these seven melt-in-your-mouth streusel breakfast recipes.

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1. Cinnamon Streusel Pancakes

Sometimes, plain pancakes just don’t cut it. For those days, we suggest preparing Two Peas & Their Pod’s Cinnamon Streusel Pancakes. The crumbly topping adds a crisp crust to your plate of flapjacks, which will taste even better when paired with AllRecipes.com’s Brown Sugar-Cinnamon Butter.


  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract

Cinnamon streusel

  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, cut into chunks

Directions: First, make the cinnamon streusel. In a medium bowl, combine flour, brown sugar, cinnamon, and butter. Mix together with your hands or a fork until you have a crumbly mixture. Set aside. In a large bowl, whisk together flour, sugar, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, oil, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over-mix, batter will be slightly lumpy.

Heat a griddle or pan to medium low. Coat with cooking spray. Drop 1 cup of batter onto heated skillet. Add 2 tablespoons of the cinnamon streusel. Cook on the first side until bubbles begin to form, about 2 to 3 minutes. Carefully flip pancake over and cover very generously with cinnamon streusel. Cook for another 2 to 3 minutes or until golden brown. Continue this process to make the rest of the pancakes.

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2. Double-Streusel Coffee Cake

Why settle for one layer of streusel when you can have two? Betty Crocker delivers a heavenly coffee cake that has a double dose of cinnamon-sugar sweetness. The recipe yields 6 servings.



  • ⅔ cup original Bisquick mix
  • ⅔ cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter or margarine

Coffee cake

  • 2 cups Original Bisquick mix
  • ½ cup milk or water
  • 2 tablespoons granulated sugar
  • 1½ teaspoons vanilla
  • 1 egg

Directions: Heat oven to 375 degrees Fahrenheit. Spray bottom and side of 9-inch round cake pan with cooking spray. In small bowl, mix ⅔ cup Bisquick mix, the brown sugar, and cinnamon. Cut in butter, using pastry blender, until crumbly; set aside. In medium bowl, stir coffee cake ingredients until blended. Spread about 1 cup of the batter in pan. Sprinkle with about ¾ cup of the streusel. Drop remaining batter over top of streusel; spread carefully over streusel. Sprinkle remaining streusel over top. Bake 20 to 24 minutes or until golden brown. Let stand 30 minutes before serving. Serve warm or cool.

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3. Oat, Cheddar, and Apple Breakfast Muffins With Bacon Streusel Topping

Craving Something Healthy has found the perfect balance between sweet and savory, and the bacon streusel adds a welcome saltiness to this breakfast dish. These nutritious muffins are packed with oats, yogurt, milk, and cheese, ensuring you get a hearty dose of whole grains, protein, and calcium. The recipe yields 8 large muffins.


  • 2 cups old-fashioned oats
  • 1½ cups flour
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon cinnamon
  • 1 cup packed brown sugar
  • ¼ cup canola oil
  • 1¾ cups low-fat (1%) milk
  • ⅓ cup nonfat Greek yogurt
  • 2 eggs
  • 4 ounces shredded, light sharp cheddar cheese
  • 1 medium sweet apple, peeled and diced
Streusel topping
  • 6 slices natural, uncured bacon, cooked and drained well
  • 2 tablespoons brown sugar
  • ½ cup old-fashioned oats
  • ¼ cup pecans
  • 2 tablespoons softened butter

Directions: Preheat oven to 400 degrees Fahrenheit and set the oven rack to middle position. Spray a muffin tin with baking spray and set aside. Place the oats in a large sauté pan over high heat and toast until light golden in color. Remove from heat and place oats in the bowl of a food processor fitted with the chopping blade. Process oats for about 30 seconds, or until finely ground. In a large mixing bowl, combine ground oats, flour, salt, baking powder, baking soda, and cinnamon. Stir to combine.

In another large mixing bowl, combine brown sugar and oil, and stir to break up sugar and dissolve well. Whisk milk, yogurt, and eggs into the oil/sugar mixture. Add the dry ingredients into the wet ingredients in two additions, and whisk together until just combined. Fold shredded cheese and diced apple into the batter. Let the batter sit for about 20 minutes to thicken up.

While the batter is resting, combine remaining streusel ingredients in the bowl of the food processor and pulse about 10 times until mixture is crumbly. When batter has thickened, pour about 1 cup into each well of the muffin tin, and spoon about 1 tablespoon of streusel on top. Bake for 25 to 30 minutes, or until a toothpick inserted into the middle comes out clean.

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4. Peach Streusel Muffins

Marvelously moist and unbelievably buttery, Sally’s Baking Addiction’s fruity muffins are packed with a divine crumb topping and a vibrant vanilla glaze. This breakfast dish almost tastes like dessert — you’ll love lingering over these peach-packed pastries on a lazy weekend morning. The recipe yields 12 muffins.


Crumb topping

  • ⅓ cup light or dark brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ cup unsalted butter, melted
  • ⅔ cup all-purpose flour


  • ½ cup unsalted butter, softened to room temperature
  • ½ cup light or dark brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs, room temperature preferred
  • ½ cup yogurt
  • 2 teaspoons vanilla extract
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon allspice
  • ½ teaspoon salt
  • 3 tablespoons milk
  • 1½ cups peeled, chopped peaches (3 peaches)


  • 1 cup confectioners’ sugar
  • 3 tablespoons heavy cream (or milk for a less creamy texture)
  • ½ teaspoon vanilla extract

Directions: First, make the crumb topping. In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside. Preheat oven to 425 Fahrenheit degrees. Spray a 12-count muffin pan with nonstick spray. Set aside. To make the muffins, in a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute.

Add the brown sugar and granulated sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.

In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, all-spice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined and little lumps remain. Fold in the peaches with a wooden spoon or rubber spatula. Spoon the muffin batter evenly between all 12 muffin tins. Fill the muffin tins until they are full all the way to the top.

Press a handful of the crumb topping into the top of each; crumble it with your hands to make some big chunks. Bake for 5 minutes at 425 degrees Fahrenheit, then, keeping the muffins in the oven, lower the oven temperature to 350 degrees Fahrenheit and bake for 15 to 19 more minutes or until a toothpick inserted in the center comes out clean. Make the glaze by whisking together all of the ingredients; drizzle over warm muffins.

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5. Apple Streusel Breakfast Pizza

Sick of the same old savory breakfast pizzas? Minimalist Baker created a sweet dish that consists of baked apples, pizza dough, a raw sugar streusel, and a dairy-free vanilla glaze. If you’re going to make your own crust, we recommend following Food Network’s pizza dough recipe.


  • Pizza dough for 1 (12-inch) pizza, divided (homemade or store-bought)
  • 2 apples (1 tart, 1 sweet), peeled, cored, chopped
  • 1 tablespoon lemon juice
  • ½ teaspoon cinnamon
  • 2 tablespoons brown sugar
  • ½ teaspoon corn starch
  • 1 tablespoon non-dairy butter, divided


  • 3 tablespoons raw sugar
  • ¼ cup unbleached all-purpose flour
  • 3 tablespoons non-dairy butter


  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ tablespoon non-dairy butter, melted
  • Splash almond or soy milk

Directions: Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Arrange apples on the baking sheet and sprinkle with lemon juice, cinnamon, brown sugar, corn starch, and toss. Then speckle tiny dots of butter over the top. Bake for 15 to 20 minutes or until soft and fragrant, tossing once halfway through. Remove from oven and set aside to cool.

Raise oven temperature to 450 degrees Fahrenheit and divide your pizza dough into three even portions. Roll out on a lightly floured surface until the crust is quite thin. Transfer pizzas to lightly greased baking sheets and top with apples. Prepare streusel by combining raw sugar and flour and then cutting in butter until well combined. Sprinkle over the top of the apples. Bake pizzas for 10 to 12 minutes or until the edges appear lightly brown and the toppings are bubbly.

Meanwhile, prepare glaze by combining powdered sugar with vanilla and melted butter, and whisking in almond milk until desired consistency is reached, thin enough to drizzle. You will have leftover glaze. Remove pizzas from oven and drizzle with vanilla glaze, cut however you please, and serve warm. These store well in an airtight container refrigerated for up to 2 to 3 days. Simply reheat in the oven or microwave before serving.

Source: iStock

6. Blueberry Waffles with Brown Sugar Streusel and Blueberry Syrup

Looking for another way to enjoy waffles? We suggest preparing Climbing Grier Mountain’s recipe, which is coated in a brown sugar streusel and thick blueberry syrup. It yields 4 servings.



  • 1 cup waffle mix
  • ¾ cup milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • ½ cup fresh blueberries


  • ½ cup oats
  • ¼ cup all-purpose flour
  • 2 tablespoons brown sugar
  • ½ stick unsalted butter, melted

Blueberry syrup

  • ¼ cup fresh blueberries
  • ¾ cup maple syrup

Directions: In a large bowl, mix all ingredients. Preheat a waffle iron. Ladle about ¼ into the waffle maker, close lid, and wait for waffle to set. Once cooked, remove waffle and place on plate. Repeat until all batter has been used. For the streusel, preheat oven to 350 degrees Fahrenheit. Spray a baking sheet with nonstick cooking spray. In a bowl, combine ingredients.

Place streusel on baking sheet and spread evenly with the back of a spoon. Bake for about 15 minutes or until golden brown. You might want to stir the streusel occasionally, making sure it doesn’t burn. For the blueberry syrup, place the blueberries and maple syrup into a food processor. Pulse until blueberries have combined with the maple syrup. Set in fridge until ready to use.

Source: iStock

7. Pumpkin Coffee Cake with Brown Sugar-Pecan Streusel

This seasonal breakfast dish will warm your soul on a cool autumn morning. You’ll get a superb streusel topping with this coffee cake, which consists of brown sugar, cinnamon, and lightly toasted pecans. Williams-Sonoma’s recipe, which was adapted from the cookbook Home Baked Comfort, yields one 9-inch coffee cake.



  • ⅓ cup all-purpose flour
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • Pinch of kosher salt
  • 6 tablespoons (¾ stick) cold unsalted butter, cut into small chunks
  • 1 cup chopped pecans, lightly toasted


  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon kosher salt
  • 8 tablespoons (1 stick) unsalted butter
  • 1 cup firmly packed light brown sugar
  • 2 eggs
  • ½ cup pumpkin puree
  • ½ cup sour cream


  • ½ cup confectioners’ sugar, sifted
  • 1 teaspoon whole milk
  • 1 teaspoon vanilla extract

Directions: Preheat oven to 350 degrees Fahrenheit. Butter and flour a 9-inch springform pan or a 9-inch cake pan with 3-inch sides. To make the streusel, in a bowl, combine the flour, brown sugar, cinnamon, and salt. Toss in the butter and, using two table knives or a pastry cutter, cut it into the dry ingredients until the mixture looks like coarse crumbs.

Alternatively, whir the ingredients in a food processor. Stir in the pecans. Set aside. To make the batter, in a bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In the bowl of an electric mixer fitted with the flat beater, beat together the butter and brown sugar on medium-high speed until well combined. Beat in the eggs, one at a time, scraping down the sides of the bowl with a rubber spatula.

Add the pumpkin puree and sour cream and mix with the spatula. Stir in the flour mixture. The batter will be quite thick. Spread half of the batter in the prepared pan. Sprinkle half of the streusel over the batter. Dollop the remaining batter over the streusel and spread the thick batter as best you can. Top with the remaining streusel. Bake until a toothpick inserted into the center of the cake comes out clean, about 50 minutes.

Transfer the pan to a wire rack and let cool for about 15 minutes. Remove the sides from the pan and slide the cake onto the rack. To make the glaze, in a small bowl, whisk together the confectioners’ sugar, milk, and vanilla. Drizzle over the top of the cake. Cut into thick wedges and serve.

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