Irish Coffee Muffins Recipes

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BAILEY'S IRISH CREAM AND COFFEE MUFFINS



Bailey's Irish Cream and Coffee Muffins image

Make and share this Bailey's Irish Cream and Coffee Muffins recipe from Food.com.

Provided by Kitchen__Princess

Categories     Quick Breads

Time 25m

Yield 12 muffins

Number Of Ingredients 11

2 cups flour
4 teaspoons baking powder
1/2 cup soft brown sugar
4 teaspoons instant coffee powder
1 tablespoon boiling water
60 g butter, melted
1/4 cup bailey's irish cream
3/4 cup milk
2 eggs
2 tablespoons chopped walnuts
icing sugar, to dust tops

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.

IRISH COFFEE MUFFINS



Irish Coffee Muffins image

Make and share this Irish Coffee Muffins recipe from Food.com.

Provided by Miss Annie

Categories     Quick Breads

Time 50m

Yield 12 Muffins

Number Of Ingredients 10

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup sugar
1 teaspoon instant coffee granules
2 teaspoons coffee liqueur
2 teaspoons Irish whiskey
milk
1 egg
8 tablespoons melted butter or 8 tablespoons melted margarine

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



Irish Soda Muffins image

"Who says muffins have to be boring? These little gems are always a hit.," says Camille Wisniewski of Jackson, New Jersey. "I subsitute blueberries when they are in season for the raisins."

Provided by Taste of Home

Time 30m

Yield 6 muffins.

Number Of Ingredients 9

1 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 1 teaspoon sugar, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 tablespoons canola oil
2 tablespoons beaten egg
1/3 cup raisins

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.

Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 235mg sodium, Carbohydrate 34g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.

IRISH SODA BREAD MUFFINS



Irish Soda Bread Muffins image

Irish soda bread is traditionally made in a loaf shape, but these muffins have the same terrific flavor with buttermilk, caraway seeds and currants. They are easy to make and delicious served warm. -Lorraine Ballsieper, Deep River, Connecticut

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 11

2-1/4 cups all-purpose flour
1/2 cup plus 1 tablespoon sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon caraway seeds
1 large egg, room temperature
1 cup buttermilk
1/4 cup butter, melted
1/4 cup canola oil
3/4 cup dried currants or raisins

Steps:

  • In a large bowl, combine the flour, 1/2 cup sugar, baking powder, salt, baking soda and caraway seeds. In another bowl, beat the egg, buttermilk, butter and oil. Stir into dry ingredients just until moistened. Fold in currants. , Fill greased muffin cups three-fourths full. Sprinkle with remaining sugar. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.

Nutrition Facts : Calories 235 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 247mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

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