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shoofly breakfast muffins

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This recipe is a new take on the classic Pennsylvania Dutch dessert that has the same wonderful flavor and buttery texture of a fresh home-baked Shoofly Pie but transforms it into breakfast muffins with a delectable streusel topping. Enjoy! These are great as is, but they're even better with a bit of homemade jam. Any jam is fine, but Peach Jam is particularly well suited for these muffins.

yield 18 serving(s)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For shoofly breakfast muffins

  • 2 cups
    all-purpose flour
  • 1 1/2 cups
    light brown sugar, packed
  • 1 tsp
    ground cinnamon
  • 1 tsp
    baking soda
  • 1/4 tsp
    salt
  • 5 Tbsp
    cold butter, cut into small pieces
  • 1 cup
    boiling water
  • 1/2 cup
    molasses
  • 2 Tbsp
    vegetable oil or canola oil
  • 1 tsp
    vanilla extract

How To Make shoofly breakfast muffins

  • 1
    Preheat oven to 350°F. Line 18 standard-size muffins cups with paper liners; set aside.
  • 2
    In a large bowl, stir together the flour, brown sugar, cinnamon, baking soda and salt. Add butter and mix with a fork or your hands until crumbly. Reserve 1/2 cup of this streusel mixture and set aside (to use for a topping)
  • 3
    To the remaining flour mixture, add the boiling water, molasses, oil and vanilla, and stir until well incorporated.
  • 4
    Fill muffin cups 2/3 full with batter. Sprinkle reserved topping mixture over batter, distributing evenly.
  • 5
    Bake 25 to 30 minutes, or until toothpick inserted in center of muffin comes out dry. Cool 10 minutes, then transfer to wire racks to cool completely.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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