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.
Recipe type: muffins
Serves: 6
  • 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
  1. Preheat oven to 425 degrees. Line a large 6-cavity muffin tin with paper liners.
  2. Combine butter and oil in a large bowl. Mix well.
  3. Add all eggs and vanilla extract. Mix well.
  4. Add buttermilk. Mix well.
  5. In a medium bowl, whisk dry ingredients together. (Flour, baking powder, salt and cornstarch.)
  6. 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.
  7. 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.
Many thanks to The Kitchen Whisperer for the muffin baking tips that helped us get this one right!
Recipe by ABCs and Garden Peas at