Shoo-Fly Muffins

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  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 15 min
  • Yield: 2 dozen muffins
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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.
  3. 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.
  5. 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.