For years, the thought of adding a streusel topping to a recipe that didn’t already call for it, like classic blueberry muffins or a simple yogurt cake, intimidated me. Then I realized just how straightforward it is to make and use streusel.

Streusel topping is nothing more than a mixture of melted butter, flour, granulated sugar and brown sugar. While it’s something even the most novice baker can make without fail, these tips will ensure you’re set up for success.

Combine ingredients with a fork: Stirring the ingredients together with a fork helps form crumbs of various sizes, which is exactly what you’re after.

Thoroughly chill the streusel: While it may be tempting to use the streusel topping right away, let it chill in the refrigerator for at least 10 minutes so the butter firms and the crumbs set. This allows them to maintain their shape when baked.

Use your hands to sprinkle the streusel: I like to use my hands to squeeze together the smaller crumbs into larger ones when sprinkling the streusel over whatever I’m baking to create even more texture.

Experiment with spices: Although not essential, a pinch of spice makes streusel sing. Cinnamon is classic, but it’s just the start — ground cardamom, nutmeg, allspice, ginger or a combination are all great candidates.

This recipe makes about a cup of streusel, which is enough to generously top 12 muffins, one (9-by-5-inch) quick bread or loaf cake, or one (8- to 9-inch) square or round cake. Sprinkle the streusel crumbles evenly over the batter and bake according to the recipe instructions.