Yeasted Pear Streusel Muffins

Sometimes quick bread just doesn’t satisfy. However, I usually don’t have the patience for traditional yeast-bread-making methods, which involve kneading and multiple rises. Luckily I found a yeasted coffee-cake recipe that has all the satisfying yeasty flavor of bread, and a rich, cake-like texture. Best of all, there’s no kneading involved and it only requires about half an hour to rise. I adapted the recipe to make muffins instead of a cake and adjusted the ingredients to my own taste. Some of the all-purpose flour was replaced with whole wheat and pear was used instead of apple. I also made an oatmeal streusel for the topping for texture and to complement the earthy flavors of cinnamon and whole wheat flour. This is one of the easiest yeast-bread recipes you’ll find, and it’s damn tasty. Happy munching!

Yeasted Pear Streusel Muffins

Makes one dozen

Adapted from Red Star Yeast

Ingredients:

For the dough:

1 ½ cups all-purpose flour

⅓ cup dark brown sugar

1 tsp. kosher salt

½ tsp. cinnamon

2 ¼ tsps. dry active yeast

1 cup water

2 tbsps. unsalted butter

1 large egg, lightly beaten

1 ¼ cups whole wheat pastry flour

2 cups chopped pear

For the streusel:

½ cup rolled oats

⅓ cup dark brown sugar

½ tsp cinnamon

¼ tsp kosher salt

½ cup sliced almonds

¼ cup melted butter

Preparation:

1. Whisk together 1 ½ cups all-purpose flour, ⅓ cup dark brown sugar, 1 tsp kosher salt, ½ tsp. cinnamon, and 2 ¼ tsps. dry active yeast in a large bowl.

2. Heat the water and butter until butter is melted and the mixture is about 110 degrees. Whisk into the flour mixture. Add the egg and whisk until smooth.

Stir in 1 ¼ cups whole wheat pastry flour. Fold in 2 cups chopped pear. Cover and let rise in a warm place for 35-45 minutes.

3. Meanwhile, preheat oven to 350˚ F. Grease a 12-cup muffin pan with cooking spray.

4. For the streusel topping, mix together, ½ cup rolled oats, ⅓ cup dark brown sugar, ½ tsp cinnamon, ¼ tsp. kosher salt, ½ cup sliced almonds and ¼ cup melted butter until evenly combined.

5. Divide the batter evenly among the muffins cups. Divide the streusel topping among the muffins, making sure to press it into the batter.

6. Bake in preheated oven for 23-27 minutes or until golden brown. Cool on a wire rack. Serve warm or at room temperature.