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Baileys – muffins with hazelnut brittle

updated

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Ingredients for 1 servings:

  • 150 g butter
  • 150 g sugar
  • 2 m.-sized eggs
  • 150 g flour
  • ½ tsp baking powder
  • ½ tsp vanilla sugar
  • 100 ml Baileys Irish Cream
  • 2 tbsp brittle (hazelnut)
  • 1 tbsp cocoa powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For 12 muffins, also possible in a bundt pan

Beat the butter until smooth. Gradually stir in the sugar and vanilla sugar, then add the eggs and mix well. Combine the flour and baking powder and fold into the batter. Add the Baileys, hazelnut brittle, and cocoa powder and mix everything into a dough. Pour the batter into a 12-hole muffin tin (or a 22 cm Bundt pan) and bake at 175°C in the lower third of the oven for approximately 25-45 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Baileys – muffins with hazelnut brittle