Shoo-Fly Muffins Recipe

Name: Shoo-Fly Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick cooking spray, for greasing; 2 cups all-purpose flour; 1 cups 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

Servings: persons

Nonstick cooking spray, for greasing
2 cups all-purpose flour
1 cups 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

1
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.
2
Mix together the flour, brown sugar, salt and allspice in a large bowl.
3
Cut in the butter until the mixture is crumbly.
4
Set aside 1/2 cup for the topping.
5
Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.
6
Fill the paper-lined muffin cups two-thirds of the way full with the batter.
7
Sprinkle with the reserved crumb mixture.
8
Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes.
9
Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.

1161

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Nonstick cooking spray, for greasing, 2 cups all-purpose flour, 1 cups packed light brown muscovado sugar, 1/8 teaspoon fine sea salt, and more.

Yes, Shoo-Fly Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shoo-Fly Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions