Quick Recipe Version (TL;DR)
Quick Ingredients
- Nonstick spray or 12 paper muffin liners
- Crumb topping: 1 cup (130 g) all-purpose flour; 1/2 cup (100 g) light brown sugar; 1 tsp ground cinnamon; 1/4 tsp salt; 6 tbsp (85 g) unsalted butter, melted
- Muffin batter, dry: 1 3/4 cups (220 g) all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/2 tsp salt; 1 tsp cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg
- Muffin batter, wet: 1/2 cup (100 g) dark brown sugar; 1/2 cup (160 g) unsulfured molasses; 1/2 cup (120 ml) buttermilk; 1/3 cup (75 g) unsalted butter, melted; 1 large egg; 1 tsp vanilla
- Optional for serving: extra molasses, softened butter, powdered sugar
Do This
- 1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2. Make crumb topping: stir flour, brown sugar, cinnamon, and salt together; drizzle in melted butter and mix until large crumbs form. Set aside.
- 3. For batter, whisk flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg in a bowl.
- 4. In another bowl, whisk dark brown sugar, molasses, buttermilk, melted butter, egg, and vanilla until smooth.
- 5. Add dry ingredients to wet and stir gently just until no dry streaks remain; do not overmix.
- 6. Divide batter among muffin cups (about 3/4 full). Generously mound crumb topping over each muffin.
- 7. Bake 18–20 minutes, until a toothpick comes out with just a few moist crumbs. Cool 10 minutes in pan, then transfer to a rack. Serve warm or at room temperature.
Why You’ll Love This Recipe
- All the cozy, caramelized molasses flavor of classic Amish shoo-fly pie, tucked into easy handheld muffins.
- Buttery, cinnamon-laced crumb topping gives every bite a satisfying crunch over a tender, moist interior.
- Simple pantry ingredients and no mixers required; just bowls, a whisk, and a muffin pan.
- Perfect make-ahead breakfast or snack that travels well for potlucks, lunchboxes, or coffee breaks.
Grocery List
- Produce: None required.
- Dairy: Unsalted butter, buttermilk, 1 large egg.
- Pantry: All-purpose flour, light brown sugar, dark brown sugar, unsulfured molasses, baking soda, baking powder, fine salt, ground cinnamon, ground ginger, ground nutmeg, vanilla extract, nonstick spray or paper muffin liners, optional powdered sugar.
Full Ingredients
For Preparing the Pan
- Nonstick baking spray or 12 paper muffin liners
Crumb Topping
- 1 cup (130 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 6 tablespoons (85 g) unsalted butter, melted and slightly cooled
Molasses Muffin Batter
- 1 3/4 cups (220 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup (100 g) packed dark brown sugar
- 1/2 cup (160 g) unsulfured molasses (avoid blackstrap, which is too bitter)
- 1/2 cup (120 ml) buttermilk, at room temperature
- 1/3 cup (75 g) unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Optional Serving Extras
- Softened butter, for spreading on warm muffins
- A drizzle of additional molasses
- Powdered sugar, for a light dusting
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Set an oven rack in the center position and preheat the oven to 375°F (190°C). This slightly higher temperature helps the muffins rise tall and set their crumb topping.
Line a standard 12-cup muffin tin with paper liners. If you prefer to bake without liners, generously grease each cup with nonstick spray or a thin layer of softened butter, making sure to coat the top edges as well to prevent sticking where the crumb topping may spill over.
Step 2: Make the crumb topping
In a medium bowl, whisk together the flour, light brown sugar, ground cinnamon, and salt until no lumps of sugar remain. This ensures an even flavor throughout the crumbs.
Drizzle in the melted butter while gently stirring with a fork or spatula. Continue mixing until the mixture forms moist clumps and large crumbs. You are aiming for a mix of pea-sized and marble-sized pieces. If the mixture seems too dry and sandy, add another 1–2 teaspoons of melted butter; if it is too wet and paste-like, sprinkle in a tablespoon of flour and toss again.
Set the bowl of crumbs aside while you prepare the muffin batter.
Step 3: Combine the dry ingredients for the muffins
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Whisk for at least 20–30 seconds to evenly distribute the leavening and spices. This step prevents pockets of baking soda or spice from ending up in one muffin.
Make a small well in the center of the dry ingredients; this will make it easier to combine with the wet mixture in the next step.
Step 4: Mix the wet ingredients with molasses
In a separate medium bowl or large measuring jug, add the dark brown sugar and molasses. Whisk until the brown sugar begins to dissolve into the molasses and the mixture looks glossy and thick.
Add the buttermilk, melted butter, egg, and vanilla extract. Whisk until the mixture is smooth and well combined. The batter will be deeply brown and slightly thick. Make sure the butter is only slightly warm so it does not scramble the egg; if needed, let it sit a few minutes after melting before adding.
Step 5: Bring the batter together
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the two together, scraping around the sides and across the bottom of the bowl to make sure no flour patches remain.
Stop mixing as soon as there are no visible streaks of dry flour. A few small lumps are fine. Overmixing can make the muffins tough instead of tender, so aim for a thick, pourable batter that still looks a little rustic.
Step 6: Fill the muffin cups and add crumb topping
Use a spoon or scoop to divide the batter evenly among the 12 muffin cups, filling each to about 3/4 full. If you like, you can use a greased 1/4-cup measuring cup or a #20 scoop for neat, even portions.
Loosely sprinkle the crumb topping over each portion of batter, dividing it evenly. Gently press the crumbs down just a little so they adhere to the batter, but do not pack them in tightly. You want a thick blanket of crumbs that will bake up craggy and crisp.
Step 7: Bake, cool, and serve
Place the muffin tin in the preheated oven and bake for 18–20 minutes. The muffins are done when the crumb topping is lightly golden and a toothpick inserted into the center of a muffin (avoiding large crumbs) comes out with just a few moist crumbs, but no wet batter.
Remove the tin from the oven and let the muffins cool in the pan for about 10 minutes; this helps them set and makes them easier to handle. Then carefully lift them out to a wire rack to cool completely, or serve warm for the most fragrant molasses flavor.
Enjoy as is, or serve with a little softened butter, an extra drizzle of molasses, or a light dusting of powdered sugar.
Pro Tips
- Use room-temperature dairy and egg: Cold ingredients can cause the melted butter to seize and make the batter lumpy. Let the egg and buttermilk sit out for 20–30 minutes before baking.
- Do not overmix the batter: Stir just until the last streak of flour disappears. Overmixing develops gluten and can make the muffins dense instead of tender and cake-like.
- Generous crumb is key: Shoo-fly desserts are all about that crumb. Do not be shy; use all the topping and mound it high for the best texture.
- Check early: Ovens vary. Start checking at 16–17 minutes to avoid overbaking, which can dry out the molasses-rich crumb.
- Use fresh spices: Cinnamon, ginger, and nutmeg dull over time. If yours are older than a year, consider replacing them for the most aromatic muffins.
Variations
- Mini shoo-fly muffins: Bake the batter in a mini muffin tin for bite-sized treats. Fill cups about 3/4 full, top with crumbs, and bake at 375°F (190°C) for 10–12 minutes.
- Glazed shoo-fly muffins: Once completely cool, whisk 1/2 cup (60 g) powdered sugar with 1–2 tablespoons milk or cream and 1/4 teaspoon vanilla until smooth. Drizzle over the crumb tops for a bakery-style finish.
- Extra-spiced version: Add a pinch of ground cloves and increase the ginger to 3/4 teaspoon for a bolder, gingerbread-like flavor.
Storage & Make-Ahead
Allow muffins to cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days. For slightly crisp tops again, rewarm briefly in a 300°F (150°C) oven for 5–7 minutes.
To freeze, wrap each muffin individually in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Thaw at room temperature or reheat from frozen in a 325°F (165°C) oven for about 10–12 minutes.
You can also make the crumb topping up to 2 days in advance. Store it in the refrigerator in a covered container and fluff with a fork before using. For the very best rise, mix the batter just before baking.
Nutrition (per serving)
Approximate values per muffin (1 of 12): about 260 calories; 11 g fat; 7 g saturated fat; 38 g carbohydrates; 1 g fiber; 21 g sugars; 4 g protein; 220 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
