Inspired by traditional Pennsylvania Dutch shoo-fly pie, molasses and a crumb topping team up in delectably wholesome vegan molasses muffins. Barley malt syrup works just as well as molasses and produces a slightly milder flavor. Since these aren't overly sweet, they make a great breakfast muffin, and are welcome in the lunchbox as well; delicious with slices of crisp apple. Photos by Hannah Kaminsky.
Makes: One dozen
Crumbs mixture
- 3 tablespoons vegan butter
- ½ cup whole wheat pastry flour, spelt flour, or oat flour
- ½ cup natural granulated sugar, date sugar, or Sucanat
- ½ teaspoon cinnamon
- Pinch of ground ginger
Muffins
- ½ cup blackstrap or Barbados molasses (or barley malt syrup)
- ¾ cup applesauce
- 2 tablespoons safflower oil
- 1 ¾ cups whole wheat pastry flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon each: ground ginger, allspice, and salt
- ¾ cup raisins
Preheat the oven to 350º F.
Melt the vegan butter in a small skillet. Combine the remaining ingredients for the crumbs mixture in a small bowl and stir together. Stir quickly to coat evenly. Set aside.
In another mixing bowl, combine the molasses, applesauce, and oil, and whisk until well blended. In another bowl, combine the flour, baking powder and soda, and the spices. Pour the wet mixture into the dry and stir together until just blended.
Pour about ⅔ of the crumbs mixture into the batter along with the raisins and stir until blended, but don't overmix. Divide the batter among 12 paper-lined muffin tins. Distribute the remaining crumbs mixture evenly over the tops of the muffins.
Bake for 20 to 25 minutes, or until a knife inserted into the center of a muffin tests clean. Cool on a rack. Serve warm. Let leftover muffins cool, then store in an airtight container.
- Find lots more muffin recipes in Muffin Mania.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
Amanda says
I was looking for a new muffin recipe to try and here you just posted one! I had never heard of shoo-fly pie before this post, but do you think this muffin recipe would also work as a cake cooked in a springform pan?
Nava says
Hi Amanda—I do think this would work in a springform pan, though I can't guarantee it! You might need to bake it a little longer; perhaps 30 to 35 minutes. Let me know how it turns out.
kim says
I plan on making these muffins. What would be the difference be if I used whole wheat flour instead of whole wheat pastry flour.
Nava says
Kim, if you use whole wheat flour the muffins may be too dense and heavy, like bread. If that's all you have, maybe try mixing it half and half with unbleached white flour.
Amanda says
I made the muffins and they are amazing! I will make the cake soon-ish and let you know how it goes, but I expect deliciousness!
LSDAISY says
The directions don't say to put in the oil (but it was listed as an ingredient). Are we supposed to add it to the recipe? I went ahead and put it in with the applesauce and molasses and it turned out all right. Let me know/ revise the recipe please. Thank you!
Nava says
Hello, thanks for the catch. The recipe has been corrected (and you did the right thing), and the correct version should show up shortly!
XD Rims says
A great twist for a muffin. This will surely make kiddos get into the taste of veggies through the muffins they love.
Bernadette Morrissey says
could I use coconut oil (solid form) instead of vegan butter
Nava says
I can't swear to it, since I haven't tried it, but I can't see why it wouldn't work!