Since I’m so in love with yeasted breads, it was only natural I team up with Become A Better Baker to bring you these Streusel Hawaiian Muffins.
The smell of yeasted dough alone makes my mouth water and sends a happy sensation all over my body. These muffins in particular have a sweet accent to the yeast, making me even happier.
For yeasted dough, these streusel Hawaiian muffins are very easy. You can even make them in time for breakfast! The dough only has to rise once and you’ve got fluffy and 100% whole wheat muffins!
At first I wanted to call these Quick Coffee Cake Muffins, but after tasting them, they reminded me of Hawaiian rolls in muffin form. Add some streusel on top and you’ve got a delightful breakfast!
Thank you, yeast!
If you’re new to yeast, just visit Yeast 101 to answer all of your questions and get started on baking with yeast. Don’t worry, you’ll become a pro in no time and will fall in love with it just as I have done! You can also follow Become A Better Baker on Facebook for more encouragement and recipes.
Streusel Hawaiian Muffins
adapted from Breadworld
- 4 cups white whole wheat flour, divided
- 1/2 cup sugar
- 2 packets of Fleischmann’s® RapidRise Yeast
- 1/8 teaspoon salt
- 1/2 cup water
- 1 cup milk
- 6 tablespoons unsalted butter
- 2 eggs
- (topping) 3/4 cup pecans
- (topping) 3/4 cup brown sugar
- (topping) 1/4 cup olive oil
- In a large bowl, combine 1 cup of the flour, the sugar, yeast and salt.
- In a sauce pan over medium heat, stir the water, milk and butter together until very hot, but not boiling, just until the butter is almost melted. Take it off the heat and continue to stir until it cools down just slightly.
- With an electric mixer on medium speed, gradually beat in the milk mixture to the flour mixture. Continue to beat for 1 minute.
- Beat in the eggs and 1/2 cup more flour. Continue to beat for 1 minute.
- Gradually beat in the remaining 2 1/2 cups flour until completely combined.
- Scoop the dough evenly into 17 greased muffin cups.
- Meanwhile, combine the topping ingredients and spoon over the dough. Cover and place in a draft free place to rise for 1 hour, until doubled in size.
- Preheat the oven to 350°F and bake for 20-25 minutes.
- Remove from the pan and allow to cool on a cooling rack.
Servings: 17 muffins
Note: The muffins freeze well.