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
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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