Sourdough Streusel Topping

This simple streusel topping adds a buttery crunch and sweet cinnamon flavor to any bake — from muffins and cakes to cookies and quick breads. Made with just a few pantry staples, and your dried sourdough starter, 10it bakes up golden and crisp, turning every treat into something extra special, all with a little sourdough twist!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 30

Total Time 40

Servings serves

Calories 162kcal

Author Kate Freebairn

Equipment

Food Processor (optional, but makes this recipe super simple)

Ingredients

35 g All Purpose Flour
95 g Butter (cubed, cold)
3 g Cinnamon (ground)
60 g Raw Sugar
45 g Brown Sugar
30 g Pecans
40 g Rolled Oats
40 g Sourdough Starter (dried, this is optional - see recipe notes)

Instructions

Food Processor

Add all of the ingredients to the bowl of a food processor and blitz for a few seconds until all everything has been well combined and is roughly the same size. That's it! You're done!

Make By Hand

Add the cold, cubed butter, flour and cinnamon to a mixing bowl and rub the flour and cinnamon into the butter until it resembles breadcrumbs (or even wet sand).
Now, roughly chop the pecans, and add these, along with the raw sugar, brown sugar, rolled oats and dehydrated sourdough starter to the flour and butter mixture and combine together using your hands.

Notes

Dried Sourdough Starter - I've used dried sourdough starter that has been dehydrated and then run through my food processor. You can use these instructions for how to dehydrate a sourdough starter. You don't have to use fine sourdough starter like I have, you can use a more coarse version if you are using a food processor, or leave it out altogether if you prefer.

Nutrition