shoofly breakfast muffins
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.
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prep time
10 Min
cook time
25 Min
method
Bake
yield
18 serving(s)
Ingredients
- 2 cups - all-purpose flour
- 1 1/2 cups - light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons cold butter, cut into small pieces
- 1 cup - boiling water
- 1/2 cup - molasses
- 2 tablespoons vegetable oil or canola oil
- 1 teaspoon vanilla extract
How To Make shoofly breakfast muffins
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Step 1Preheat oven to 350°F. Line 18 standard-size muffins cups with paper liners; set aside.
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Step 2In 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)
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Step 3To the remaining flour mixture, add the boiling water, molasses, oil and vanilla, and stir until well incorporated.
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Step 4Fill muffin cups 2/3 full with batter. Sprinkle reserved topping mixture over batter, distributing evenly.
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Step 5Bake 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Muffins
Keyword:
#amish
Keyword:
#low cholesterol
Keyword:
#Pennsylvania Dutch
Keyword:
#breakfast
Diet:
Low Fat
Diet:
Low Sodium
Method:
Bake
Culture:
American
Ingredient:
Flour
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