Shoofly Muffins are an easy recipe with brown sugar, cinnamon, and molasses. Perfect for a relaxed weekend morning or on-the-go portable breakfast.
Between Easy Banana Muffins, Cinnamon Streusel Muffins, Blueberry Crumb Muffins, and more there seems to be no end to the delicious twists you can make on this classic Breakfast Recipe. Shoofly Muffins are just one more to add to the delicious list.
This easy muffin recipe is based around the rich molasses flavor of Shoofly Pie. Shoofly Pie is a classic Pennsylvania Dutch recipe, usually enjoyed for breakfast with a piping hot cup of coffee. These tender muffins have the same molasses taste, plus a crumbly brown sugar, cinnamon streusel topping that’s absolutely wonderful.
The only part of this recipe that might seem different than other muffin recipes is preparing the molasses.
Instead of just adding the molasses to the muffin batter you have to first add it to boiling water. Simply boil a cup of water on your stove top, then add in the molasses and stir until it’s dissolved. It’s not at all difficult, and that’s as complicated as this recipe gets!
The next time you’re looking for a homemade Baked Good Breakfast that tastes like it’s fresh from the bakery this is the recipe for you. Making Shoofly Muffins is surprisingly easy, and they turn out perfectly moist and crumbly. Enjoy it on a slow morning for the cafe experience at home, or take one with you on the road and enjoy a decadent breakfast even on your most hectic mornings.
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MAKE-AHEAD SHOOFLY MUFFINS
One of the great things about muffins is you can make them ahead of time and store them in your freezer for the perfect homemade breakfast without the work. Here are some easy steps to follow to get the best results for your frozen muffins. You can use these tips for all kinds of muffins not just Shoofly Muffins.
- Allow the muffins to completely cool to room temperature.
- While the muffins are still in their tin put them in the freezer for about an hour, until they’re frozen solid.
- Once they’re frozen they won’t fall apart or crumble, so you can transfer them to a freezer bag with no worries.
- Write the date on the bag and keep them for up to 2 months.
- Let them thaw in the fridge before microwaving or putting in the oven for a few minutes to reheat.
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VARIATIONS ON SHOOFLY MUFFINS
- Nuts: To add some texture and crunch to your Shoofly Muffins mix some chopped walnuts, pecans or almonds into the batter.
- Fruit: Blueberry Muffins are some of the most popular muffins out there, so why not add some blueberries to these streusel topped Shoofly Muffins? You could also use other fruit like raspberries, or even cranberries for a more holiday themed muffin.
- Chocolate Chips: Instead of berries try mixing some chocolate chips in for some extra sweetness. Use semi-sweet, milk chocolate, white chocolate, or toffee chips in your muffin recipe.
- Gluten-free: To make Shoofly Muffins gluten-free you just have to replace the flour in the recipe with a gluten free alternative. Oat flour, coconut flour, or almond flour would all work nicely.
- Mini-muffins: To make your muffins even more portable turn them into a mini muffin recipe. Use a mini muffin tin and reduce the baking time so they don’t burn.
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HOW TO STORE SHOOFLY MUFFINS
- Serve: Serve your muffins fresh from the oven. They can be kept uncovered for up to 2 hours before they begin to dry out.
- Store: Store the muffins in an airtight container with a paper towel to absorb moisture for up to 4 days.
- Freeze: Kept in a freezer bag or other airtight container, Shoofly Muffins will keep well in the freezer for up to 2 months.
- 1/2 cup unsalted butter , cold
- 2 cups flour
- 1 cup packed brown sugar
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 teaspoons baking soda
- 1/3 cup molasses
- 1 cups boiling water
- Preheat oven to 350 degrees and line a muffin tin with muffin liners.
- Cut butter into small chunks then add to a large bowl with flour, brown sugar, salt and cinnamon.
- Using a pastry cutter, add in the butter until it resembles small crumbles.
- Remove ½ cup of the mixture in a small bowl and set aside.
- Add in baking soda to the large bowl and stir.
- Add molasses to boiling water and stir well until dissolved.
- Add to large bowl and stir well until combined.
- Scoop batter into muffin tin and top with reserved crumble mixture.
- Bake for 20-22 minutes.