Shoofly Muffins

by Sabrina Snyder

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6 Comments

5 from 2 votes
12 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
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Shoofly Muffins are an easy, comforting bake with warm, classic flavor and a soft, tender crumb. Perfect for a relaxed weekend or on the go!

Between Easy Banana Muffins and Cookies and Cream Muffins and more, there seems to be no end to the delicious twists you can make on this classic Muffin Recipe. These muffins are just one more to add to the delicious list.

Sabrina’s Shoofly Muffins Recipe

This easy muffin recipe is based on the rich molasses flavor of Shoofly Pie. It 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.

Recipe Card

Dinner, then Dessert

Shoofly Muffins Recipe

Shoofly Muffins are an easy, comforting bake with warm, classic flavor and a soft, tender crumb. Perfect for a relaxed weekend or on the go!
Yield 12 Servings
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Shoofly Muffins in stack
PrintRate

Ingredients
 

  • 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

Instructions

  • 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.

Nutrition

Calories: 241kcal | Carbohydrates: 41g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 236IU | Calcium: 40mg | Iron: 2mg

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About this Recipe

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 these 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.

Can This Be Made Ahead of Time?

One of the great things about muffins is that 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 it for up to 2 months.
  • Let them thaw in the fridge before microwaving or putting them in the oven for a few minutes to reheat.

Recipe Tips & Tricks

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 stovetop, 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!

How to Store

  • 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. Muffins will keep well in the freezer for up to 2 months.

Variations

  • Nuts: To add some texture and crunch to your 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 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 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.

More Delicious Muffins

Shoofly Muffins collage

These photos were in a previous version of this post

Shoofly Muffins in muffin tin, top-down
Shoofly Muffins in stack
Shoofly Muffins in muffin tin before baking
Shoofly Muffin on cutting board
Shoofly Muffin ingredients in bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. These were great! I always end up looking for ways to use up whatever molasses I have during the holiday season, and this is the perfect recipe for it! So good!

    Reply