Bailey's Muffins

4.82 from 11 votes

Simple Bailey's muffins that really taste of the Irish cream liqueur. Soft, moist and so delicious!!! Perfect for celebrating St. Patrick's Day!

Prep Time10

Cook Time25

Total Time35

Course: Muffins and Cupcakes

Cuisine: American, Irish

Servings: muffins

Calories: 287kcal

Author: Adina

Preheat the oven to 180 degrees Celsius/ 360°F/ 180°C (fan oven 320°F/ 160°C) and line a muffin tin with paper liners.
Dry ingredients: Mix flour, baking powder, salt, and chocolate chips.
2 ⅛ cups all-purpose flour/ 260 g + 2 teaspoons baking powder + ¼ teaspoon fine sea salt + ½ cup chocolate chips/ 75 g
Cream: In another bowl, beat the egg, sugar, and soft butter until creamy.
1 egg + ⅔ cup granulated sugar/ 125 g + ½ cup unsalted butter/ 120 g
Wet ingredients: In a jug, whisk together Bailey's, milk, and vanilla extract.
¾ cup Bailey's/ 180 ml + ⅓ cup milk/ 80 ml + 1 teaspoon pure vanilla extract
Combine: Alternating, fold the flour mixture and the liqueur mixture into the creamed egg and butter.
Divide the batter between the prepared muffin cups; they should be about ¾ full.
Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
Let rest in the pan for 5 minutes. Transfer to a wire rack to cool.

Measurements: Use a digital kitchen scale to measure the ingredients; it guarantees for best results.
Flour choice: I prefer to use cake flour (without raising agents); it makes the muffins lighter. Of course, all-purpose is fine as well, but cake flour is better.
Chocolate: Either milk or bittersweet chocolate chips. Chopped chocolate can be used instead.