Bailey S Irish Cream And Coffee Muffins Recipe

Ingredients for Bailey S Irish Cream And Coffee Muffins

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• Soft Brown Sugar
• Instant Coffee Powder
• 2 tablespoons boiling water
• Butter
• Irish Cream
• 1/2 cup milk (whole milk recommended)
• 2 large eggs
• Walnuts
• Powdered sugar, for dusting

How to Make Bailey S Irish Cream And Coffee Muffins

1. Preheat oven to 200°C (400°F). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
2. In a large bowl, whisk together the flour and baking powder. Add the sugar and make a well in the center.
3. In a small cup or bowl, dissolve the instant coffee granules in the boiling water. Set aside.
4. In a separate bowl, whisk together the melted butter, Baileys Irish Cream, milk, and eggs until light and frothy. Stir in the dissolved coffee.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
6. Fill each muffin cup about 2/3 full. Sprinkle the tops with chopped walnuts (optional).
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The muffins should spring back when lightly pressed.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. Dust with powdered sugar before serving and enjoy!