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Irish Coffee Nut Muffins

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Ingredients for 12 servings:

  • 250 ml buttermilk
  • 120 ml coffee, strong, or espresso
  • 280 g flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 90 g walnuts or pecans
  • 1 egg(s)
  • 150 g sugar
  • 80 ml oil, neutral
  • 80 ml Baileys Irish Cream
  • 12 walnuts or pecans, halves
  • possibly grease for the mold

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Preheat oven to 180°C. Grease a muffin tin or line it with paper baking cups. Combine flour, baking powder, baking soda, and chopped nuts. Combine sugar, oil, Baileys, coffee, buttermilk, and egg. Add to the flour mixture and fold in well. Pour batter into the muffin tins and place a nut half on each. Bake in the oven on the middle rack (convection oven 160°C) for 20–25 minutes. Let muffins rest for 5 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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