Shoofly Breakfast Muffins Recipes

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SHOOFLY BREAKFAST MUFFINS



Shoofly Breakfast Muffins image

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...

Provided by Vickie Parks

Categories     Muffins

Time 35m

Number Of Ingredients 10

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

Steps:

  • 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.

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