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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.

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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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