Shoofly Breakfast Muffins Recipes

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

Ingredients

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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