Muffins with Baileys Chocolate Topping

Mix the dough

1. Put the eggs, sugar, salt, lemon zest and vanilla flavor in a bowl and mix with a hand mixer until the mixture is slightly frothy. Gradually add the melted butter until the mixture turns white and frothy.
2. Mix the flour, cornstarch and baking powder evenly together in an extra bowl and then fold into the foamy dough mixture.

Fill muffin cups

1. Silicone or paper cases do not need to be greased. Metal molds should be greased and floured before the dough is poured in. Fill the molds up to 2/3 full.

Bake muffins

1. Place the molds in the lower third of the preheated oven and bake at 180 ° C top and bottom heat for about 25 minutes. Make a chopstick sample with a wooden stick.

Topple muffins

1. Let the muffins cool down after baking, then remove them from the mold and turn them out. Let the muffins cool down.

Baileys chocolate topping

1. In the meantime, put the cream in a saucepan and heat it over a low heat. Add the chopped chocolate and melt, stirring occasionally. Then let the mixture cool down and stir in the Baileys. Make sure to season the topping to get the desired chocolate-Baileys balance and use more or less Baileys if necessary. Now the muffins are covered with the icing and can be served on a cake plate as soon as the icing has cooled down. Enjoy your meal!

Variations & Notes

1. The dough can also be baked in a bundt cake or cup cake pan (approx. 20 cm) and then covered with the icing.
2. If you want, you can also put a larger piece of chocolate in the middle of the muffin batter to have a melted chocolate core. Lovers of scattered, small pieces of chocolate in the dough adjust the size accordingly.
3. Instead of Baileys, a no-name variant can also be used.