coffee chocolate chip muffins with irish cream glaze

Coffee Chocolate Chip Muffins with Irish Cream GlazeLast week I discovered the wonders of Irish cream in a milkshake. And since I already had the Baileys out I thought why not make some boozey muffins….that are also spiked with coffee.

These pack a punch of caffeine guys. The kind that you know you shouldn’t eat more than one yet the glorious taste keeps you coming back. I was bouncing off the walls after 2 but still managed to eat 4. Self control goes out the window when there is coffee and Baileys involved.

Coffee Chocolate Chip Muffins with Irish Cream Glaze Coffee Chocolate Chip Muffins with Irish Cream GlazeWhenever I read tips on how to write about food it almost always says to simply talk about how they taste. In this case I feel it’s pretty self explanatory:

Coffee – good!

Chocolate – good!

Baileys – good!

(If you are a “Friends” fanatic, like me, you will have said the above 3 things in your Joey voice and then smile about the trifle.)

Coffee Chocolate Chip Muffins with Irish Cream Glaze Coffee Chocolate Chip Muffins with Irish Cream GlazeYou can make these work appropriate for a St Patricks Day treat by replacing the Baileys with a nonalcoholic Irish cream coffee creamer. Of course if you work somewhere that allows such shenanigans [like boozey mini muffins] then by all means keep the Baileys. (And are they hiring?)

Enjoy!

brandyjsig

 

coffee chocolate chip muffins with irish cream glaze
 
Prep time
Cook time
Total time
 
Serves: 24 mini muffins
Ingredients
  • for the muffins:
  • 2cups all purpose flour
  • ⅔cup granulated sugar
  • 2tsp baking powder
  • ¼tsp kosher salt
  • ⅔cup mini chocolate chips
  • ⅔cup milk
  • 5tbsp melted unsalted butter
  • 2tsp vanilla
  • 1 large egg
  • 1½ tsp espresso powder
  • for the glaze:
  • ⅔cup powdered sugar
  • 2tbsp baileys irish cream (or nonalcoholic coffee creamer)
Instructions
  1. Preheat oven 400ºF. Grease a mini muffin pan.
  2. In a large bowl whisk together flour, sugar, baking powder, salt and chocolate chips. In a medium bowl whisk together milk, butter, vanilla, egg and espresso powder.
  3. Add the milk mixture to the dry ingredients and combine gently until just incorporated. A little flour showing is okay, you want to avoid over mixing more than anything.
  4. Divide evenly into the prepared mini muffin pan. I used a medium ice cream scoop which filled each slot to the top. Bake for 7 minutes or until a toothpick comes out clean. Allow to cool in pan for at least 5 minutes before removing.
  5. For the glaze combine powdered sugar and Irish cream. Whisk until well incorporated. If too think add a touch more Irish cream, too thin add powdered sugar.
  6. Once muffins are completely cool dip tops into glaze and devour.

Coffee Chocolate Chip Muffins with Irish Cream Glaze

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This entry was posted in breakfast, brunch, holidays, recipes, something sweet, St Patrick's Day and tagged . Bookmark the permalink.

2 Responses to coffee chocolate chip muffins with irish cream glaze

  1. Oh man, “irish cream glaze”… more delicious words have never been spoken! Haha, these look seriously good.

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