Shoofly Breakfast Muffins

Shoofly Breakfast Muffins

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Vickie Parks


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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10 Min
25 Min


  • 2 cups
    all-purpose flour
  • 1 1/2 cups
    light brown sugar, packed
  • 1 tsp
    ground cinnamon
  • 1 tsp
    baking soda
  • 1/4 tsp
  • 5 Tbsp
    cold butter, cut into small pieces
  • 1 cup
    boiling water
  • 1/2 cup
  • 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.

Printable Recipe Card

About Shoofly Breakfast Muffins

Course/Dish: Muffins
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Low Fat Low Sodium

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