Bailey's Irish Cream and Coffee Muffins

Total Time
10 mins
15 mins

Great made as mini muffins or take as a potluck.

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  1. Preheat oven to 200 C.
  2. Lightly grease 12 muffin tins.
  3. Sift together flour and baking powder into a bowl, stir in sugar and make a well in the centre.
  4. In a cup, dissolve instant coffee in the boiling water.
  5. In another bowl lightly whisk together the melted butter, Baileys, milk and eggs, and stir in instant coffee.
  6. Fold Baileys mixture into dry ingredients and stir quickly to combine.
  7. Spoon mixture into prepared muffin tins, sprinkle with chopped walnuts and bake for 12 - 15 minutes or until muffins spring back when lightly pressed.
  8. Dust with icing sugar and serve.
Most Helpful

4 5

I made a few changes to make these five stars. I increased the Bailey's to milk ratio, making it half a cup each. I increased the brown sugar a tad. I used 1 packet of Starbucks Via for the instant coffee and I used 1/4 cup canola oil instead of the butter. I baked them at 400 for about 15 minutes and they were perfect. Love the powdered sugar on top.

5 5

Very good muffins. I love the texture of them I used 1/2 cup melted butter and cut the instant coffee to 3 tsp just right for us. I love the walnuts and powdered icing sugar as a topping. I could taste the richness the baileys added to the muffin. I got 11 nice sized muffins which were baked at 375 for 14 minutes. Made for the Kaffee Klatsch in the cooking photo fourm.