Kahlua and Cream Muffins

READY IN: 35mins
Recipe by AmandaInOz

From Mad About Muffins. One American cup of all-purpose flour weighs 5 ounces.

Top Review by Chickee

Yummy! I love making muffins because they are so easy, and these were no exception. I love recipes with weight quantities as it's much more exact. I did't do the topping, I wasn't too sure about the cream cooking on top? But I think next time I will. Thanks Amanda for a great recipe! (I'll make the other ones soon too, I was just out of cocoa!)

Ingredients Nutrition


  1. Preheat oven to 200C (180C for fan assisted).
  2. Line a muffin tin with 12 liners.
  3. Sift dry ingredients into a large bowl, using the back of a spoon to push the light muscovado sugar through a sieve.
  4. Combine eggs, Kahlua, cream, and vanilla in a medium sized bowl, and mix with a fork. Try to avoid thickening the cream.
  5. Melt the butter in the microwave.
  6. Add all wet ingredients to the dry, and fold together with a large metal spoon until just moistened.
  7. Spoon into prepared muffin cups.
  8. Spoon 1/2T of double cream over the muffins, then sprinkle with demerara sugar.
  9. Bake for 20-23 minutes until the tops spring back gently when pressed.
  10. Cool on a wire rack.

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