What’s right around the corner? St. Patrick’s Day! And if you’re looking for St. Patrick’s Day breakfast, dessert, or office treat, these Chocolate Chip Irish Cream Muffins are just the ticket.
I participated in Mom Blog Tour Summer Fancy Food Show (#MomBlogTourFF)
on behalf of Wendy’s Bloggers. I received Two Rivers Coffee products to facilitate my review, but my opinions and content are my own.
Big, fluffy, bakery-style muffins are my breakfast of choice for special occasions, and what’s more special than…Wednesday? Ok, the average Wednesday isn’t really all that special, but it can be if you decide to make it so!
Life is short. Eat the muffin. And while you’re at it, brew the Baileys Cappuccino to complete the scene to perfection. Breakfast, dessert, coffee with company – this duo won’t fail you no matter when you decide to indulge.
From-scratch muffins eluded me for a long time, since I never seemed able to achieve that puffy, crunchy top and moist interior like the bakeries do. But I really think the secret is in the buttermilk. And the secret to these particular muffins? It’s the addition of real Baileys Irish Cream in not only the muffin batter, but the sweet drizzle on top, too.It’s one of those details that the story just can’t do without.
Chocolate Chip Irish Cream Muffins
Chocolate Chip Irish Cream Muffins
Prep time
Cook time
Total time
Big, fluffy-topped chocolate chip muffins flavored with real Bailey's Irish Cream. Don't forget the Bailey's drizzle on top! Perfect St. Patrick's Day dessert or breakfast.
Author: Wendy Cray Kaufman
Recipe type: muffins
Serves: 6
Ingredients
- 4 tablespoons unsalted butter, melted but not hot
- ¼ cup canola oil
- ¾ cup sugar
- 1 large egg plus one egg white
- ½ cup buttermilk
- ½ cup Bailey's Irish Cream
- 1¾ cup flour
- 2 teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon salt
- ¾ cup mini semisweet chocolate chips
- For glaze:
- ¼ cup Bailey's Irish Cream
- ¾ cup confectioner's sugar
Instructions
- Preheat oven to 425 degrees. Line a large 6-cavity muffin tin with paper liners.
- Combine butter and oil in a large bowl. Mix well.
- Add all eggs and vanilla extract. Mix well.
- Add buttermilk. Mix well.
- In a medium bowl, whisk dry ingredients together. (Flour, baking powder, salt and cornstarch.)
- Fold dry ingredients into wet ingredients lightly until just mixed. Be gentle, and do not overmix. During mixing process, gently sprinkle in about ½ cup of chips, reserving a small amount for muffin tops. Pour batter into paper cups in muffin tin, filling them to the top. Sprinkle tops with remaining chocolate chips. Allow batter in pan to sit for about 10 minutes.
- Bake at 425 for 8 minutes. Then, without opening the oven door, reduce oven temp to 350 and continue to bake for an additional 15 minutes, or until muffin tops are just barely golden. Remove from oven, and allow to cool a minute or two, then transfer muffins from pan to a rack. Once muffins have cooled, mix together Bailey's and confectioner's sugar to create a drizzle, adding more or less sugar to achieve desired thickness. Drizzle muffin tops and serve.
Notes
Many thanks to The Kitchen Whisperer for the muffin baking tips that helped us get this one right!
Be generous with the chips, sprinkling a few extras on top before baking. You won’t regret it, and Wednesday will never be the same. 😉
And speaking of never being the same, your coffee brewer might never look at a coffee pod the same way again after getting to know these beauties from Two Rivers Coffee. You might know them for their Tootsie Roll Hot Cocoa (and other great nostalgic candy flavors) and now they are bringing you brewable cappuccino with the real taste of Baileys. (No actual alcohol inside, though.)
The next time you feel like something creamy, frothy and soul-warming, you can whip it up in no time at home, thanks to Two Rivers.
How to Brew:
Pour the contents of the Frothing Milk packet into the cup or mug first, then brew the single serve cup over it. To ensure a smooth froth, stir powder into coffee during the brewing process. (If there are clumps just stir until they are fully dissolved and let it sit for about 10 or 15 seconds until the foam and the coffee are fully separated.)
*Muffin not required, but highly recommended.
Baileys Cappuccino from Two Rivers Coffee comes in several varieties – Caramel, Irish Cream, French Vanilla, and our favorite: Mint Mocha!
Connect with our sponsor here:Enter to Win!
One winner will receive an assortment of Baileys Cappuccino K-cups from Two Rivers Coffee.
One winner per household, email address, or home address. If you have won this prize on another blog you are ineligible to win again. Winner must have a U.S.-based address to receive the prize. Ends 7/13/18.
Yum! I love Bailey’s! I even buy your non-dairy creamers. I didn’t know you also made coffee! It would be fantastic to win! Please and thank you for the opportunity!