Recipe courtesy of Bobby Flay
Print
Shoo-Fly Muffins
Total:
1 hr
(includes cooling time)
Active:
15 min
Yield:
2 dozen muffins
Level:
Easy
Total:
1 hr
(includes cooling time)
Active:
15 min
Yield:
2 dozen muffins
Level:
Easy

Ingredients

  • Nonstick cooking spray, for greasing 
  • 2 cups all-purpose flour
  • 1 cup packed light brown muscovado sugar
  • 1/8 teaspoon fine sea salt
  • Pinch ground allspice
  • 6 tablespoons cold unsalted butter, cut into pieces
  • 1 cup boiling water
  • 1/2 cup molasses
  • 2 tablespoons canola oil
  • 1 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract

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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