Meet the Sullivans: Irish Coffee Muffins

March 9, 2011

Irish Coffee Muffins

Irish Coffee Muffins 

1 tbsp sunflower or peanut oil (if using)
2 cups flour
1 tbsp baking powder
pinch of salt
3 oz butter
½ cup sugar
1 large egg, beaten
½ cup heavy cream
1 tsp almond extract
2 tbsp strong coffee
2 tbsp coffee-flavored liqueur
4 tbsp Irish whiskey
whipped heavy cream, to serve

  1. Oil a 12-cup muffin pan with oil or line with 12 muffin paper liners. Sift the flour, baking powder, and salt into a large mixing bowl.
  2. In a separate large bowl, cream the butter and raw sugar together, then stir in the beaten egg. Pour in the heavy cream, almond extract, coffee, liqueur, and whiskey and stir together. Add the whiskey mixture to the flour mixture and then gently stir together until just combined. Do not overstir the batter--it is fine for it to be a little lumpy.
  3. Divide the muffin batter evenly among the 12 cups in the muffin pan or the paper liners (they should be about two-third full). Transfer to a preheated oven, 400 degrees, and bake for 20 minutes, or until risen and golden. Remove the muffins from the oven and serve warm, or place them on a cooling rack and let cool. If liked, fill the muffins with whipped heavy cream, to serve.
  4. To fill, let muffins cool completely and use a thin sharp knife to cut a cone out of the top of the muffin. Fill muffin with whipped cream and place cone back on muffin.

1 comment:

Gabriella said...

Your recipes all look so amazing. Marco is going to happy that I have some new things to try. Thanks for always sharing!