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Shoo-Fly Muffins

Photo: Shoo-Fly Muffins

TOTAL TIME: 1 hr
Prep: 15 min
Inactive Prep: 20 min
Cook: 25 min
 
YIELD: 2 dozen muffins
LEVEL: Easy

ingredients

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Directions

Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray.

Mix together the flour, brown sugar, salt and allspice in a large bowl. Cut in the butter until the mixture is crumbly. Set aside 1/2 cup for the topping. Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.

Fill the paper-lined muffin cups two-thirds of the way full with the batter. Sprinkle with the reserved crumb mixture. Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.

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  • on March 25, 2013

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    I make muffins or a quick bread about once a week so I'm always looking for something yummy beyond banana and blueberry. I followed the recipe exactly and ended up with 15 standard size muffins that cooked in 18 minutes. They were moist and similar to gingerbread, but not too attractive. The topping didn't get any color and the middles sagged a bit so definitely not suitable for a special occasion. Although they were good and will be eaten, this recipe is nothing special and I will not make them again.

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  • on March 24, 2013

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    YUMMMY!!!! So easy to make..

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