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Berry Fluffins
Enjoy these red, white and blue Fluffins 365 days a year.
Details
Difficulty
Beginner
Yield
12 fluffins
Prep Time
20 minutes
Rise Time
45 to 55 minutes
Bake Time
20 to 25 minutes

Ingredients
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2-1/4 cups all-purpose flour
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1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
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1/4 cup sugar
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3/4 teaspoon salt
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1 cup milk
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6 tablespoons butter OR margarine
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1 teaspoon pure vanilla extract
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1/2 cup fresh raspberries OR dried cranberries
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1/2 cup fresh OR dried blueberries
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1/2 cup white chocolate chips
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Streusel Topping
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1/4 cup all-purpose flour
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1/4 cup sugar
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3 tablespoons butter OR margarine
Directions
Combine 1-1/2 cups flour, undissolved yeast, sugar and salt in large mixer bowl. Heat milk and butter until very warm (120º to 130ºF). Add to bowl with vanilla; beat 2 minutes on medium speed. Gradually add remaining 3/4 cup flour to make a stiff yet sticky dough. Fold in raspberries, blueberries and white chocolate chips. Cover bowl and let rest 10 minutes.
To prepare streusel topping, combine flour and sugar in a small bowl or food processor. Cut in butter with a pastry blender or pulse several times until crumb is the size of small peas. Set aside.
Portion dough into 12 (2-1/2 inch) greased muffin pans (do not use paper liners) using a scoop or 2 tablespoons. Sprinkle with topping. Cover and let rise 45 to 55 minutes; dough will rise but not necessarily double.
Bake in preheated 375ºF oven for 20 to 25 minutes until well browned. Let cool on wire rack for 2 minutes. Run a knife around each roll to remove from pan. Serve warm.