Irish Coffee Muffins Recipes

IRISH WHISKEY MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups.
• Stir together flour, baking powder, salt, and sugar in a bowl.
• Mix Irish cream liqueur and Irish whiskey in a 1-cup measure.
• Pour milk into same measuring cup for a total of 8 fluid ounces.
• Whisk together egg, milk mixture, and butter in a bowl.
• Gently stir liquid ingredients into dry ingredients until just moistened. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

IRISH COFFEE MUFFINS

Steps:

• Line 12 muffin-tin cups with paper liners.
• Preheat oven to 375.
• In a bowl, combine flour, baking powder, salt and sugar.
• Stir well.
• In a 1-cup measure, dissolve coffee granules in coffee liqueur and whiskey.
• Add enough milk to measure 1 cup.
• Whisk egg in a bowl with coffee-milk mixture.
• Whisk in melted butter.
• Gently stir liquid into dry ingredients just until moistened.
• Spoon into muffin tin.
• Bake at 375 for 25 minutes, or until the top springs back when gently touched.

IRISH SODA MUFFINS

Steps:

• In a small bowl, combine the flour, 1/4 cup sugar, baking powder, baking soda and salt. In another bowl, whisk the sour cream, oil and egg; stir into dry ingredients just until moistened. Fold in raisins. , Fill six greased or paper-lined muffin cups half full. Sprinkle with remaining sugar. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm.

IRISH COFFEE COOKIES

Steps:

• Place 1 cup whiskey and 1/3 cup brown sugar in a small saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced to 1/3 cup, about 20 minutes. Remove whiskey reduction from the heat and cool to room temperature, about 20 minutes.
• Meanwhile, mix espresso powder and 2 tablespoons whiskey together in a small bowl until espresso powder is dissolved. Whisk flour, baking soda, salt, and nutmeg together in a medium bowl. Set both aside.
• Cream butter, 3/4 cup brown sugar, and white sugar in a large bowl until light and fluffy. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla extract. Stir in whiskey reduction, then whiskey-espresso mixture. Add dry ingredients in 3 batches, mixing until just incorporated after each addition. Fold in white chocolate. Cover the dough and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
• Scoop out 1 1/2 tablespoonfuls of dough and place 1 inch apart on the prepared baking sheets.
• Bake in the preheated oven until cookies are just set, about 10 minutes. Allow cookies to cool on the sheets for 7 to 10 minutes before removing to a wire rack to cool completely.

BAILEY'S IRISH CREAM AND COFFEE MUFFINS

Steps:

• Preheat oven to 200 C.
• Lightly grease 12 muffin tins.
• Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
• In a cup, dissolve instant coffee in the boiling water.
• In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.
• Fold Baileys mixture into dry ingredients and stir quickly to combine.
• Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
• Dust with icing sugar and serve.