#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins to brighten their Mondays. There isn’t a theme to #MuffinMonday posts so anything goes, as long as it’s a muffin!
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The Shoofly Muffins I’m sharing with you today come from our favorite cookbook of all time, Brunch at Bobby’s! It’s the only muffin recipe in this book yet is quintessential Bobbby Flay. The molasses in this muffin gives this sweet breakfast treat that punch of flavor and slight smokiness the chef is known for in his cooking.
If you’re making gingerbread cookies this holiday baking season, save some of that molasses for these muffins!
In the summer of 2012 my husband had corrective eye surgery. It’s crazy to think that our kids have never known their dad with glasses! We were married in 2010 and it’s incredible to look back at pictures from our first two years of marriage.
“People change after marriage” is a common adage that’s typically given a negative connotation. Unlike the cartoon figures of men gaining weight and “giving up,” my husband has done the opposite! (With the exception of getting grey hairs; love you, hun!) He’s dropped the video game play and picked up adventure racing and Crossfit. Looking at photos from our wedding day, he looks like such a baby!
While in Biloxi (sorry about that detour there!) we had dinner at a restaurant called Shoofly…something. I don’t even know if it’s still around. To be honest I don’t even remember anything about the food, but it was in a beautiful setting on the water with an incredible sunset.
Now I’ve never had a shoofly pie so I can’t provide any insight on if this muffin really does taste like the pie that requires shooing of flies.
This recipe makes one dozen muffins.
- 2 C flour
- 1 C brown sugar
- pinch of allspice
- 1/8 tsp salt
- 3/4 stick cold butter, cubed
- 1 tsp baking soda
- 1 C boiling water
- 1/2 C molasses
- 2 tbsp canola oil
- 1/2 tsp vanilla extract
- Preheat oven to 350 degrees F. Line a standard muffin tin with paper liners.
- In a large bowl whisk together the flour, brown sugar, allspice, and salt. Cut in the butter until crumbly. Set aside 1/2 C of the mixture.
- To the remaining flour and butter mixture, add the baking soda, boiling water, molasses, oil, and vanilla.
- Fill each muffin cup 2/3 of the way full. Top with the reserved butter and flour mixture. Bake 20 – 25 minutes, until a toothpick inserted comes out clean. Allow muffins to cool 10 minutes before removing to a cooling rack.
*This recipe is adapted from Bobby Flay’s Brunch at Bobby’s*
And don’t forget to check out these other muffin recipes:
Apple Butter Muffin Tops from Farm Fresh Feasts
Apple Streusel Muffins from Karen’s Kitchen Stories
Beet Muffins from Passion Kneaded
Candied Fruit Christmas Muffins from Food Lust People Love
Crab Corn Muffin from Kelli’s Kitchen
Fruitcake Muffins from Palatable Pastime
Jim ‘n Nick’s Cheesy Muffins – Copycat from Making Miracles
Shoofly Muffins from Sew You Think You Can Cook