Muffins are probably the simplest goodies one can bake. No multiple bowls required for frostings or fillings and no extra efforts to be made for garnishing. That’s what we call convenient baking!!
These Bailey’s Coffee Streusel Muffins can double up as your breakfast and as dessert too!!
The chocolate muffins have a coffee walnut streusel that instantly lifts up your mood and leaves you with a smile on your face :).
Instead of using butter that keeps the streusel together and lends the crumbly texture, I have used the Bailey’s Irish Cream Liqueur in these Bailey’s Coffee Streusel Muffins. The Bailey’s Coffee walnut streusel imparts a wonderful flavor to these otherwise regular chocolate muffins. I know, a chocolate muffin is never regular, but still if you try these, only then will you know that using Bailey’s was totally an eureka idea!!
This is the third recipe where I have used Bailey’s. The earlier ones- Bailey’s Chocolate Truffles and Chocolate Cake with Bailey’s Frosting were just amazing in terms of flavor. And the Bailey’s Coffee Streusel Muffins didn’t disappoint either :). So basically Bailey’s is a star ingredient!! In case you don’t have Bailey’s, try using Kahlua or rum and a little butter to hold the streusel together.
A household that has muffins for breakfast is truly a blessed one :). I enjoyed mine with my morning cuppa and the Bailey’s Coffee Streusel Muffins instantly perked up my day.
Ingredients
- ¼ cup brown sugar
- 2 tbsp. Instant coffee
- 1 cup chopped walnuts
- 2 tbsp. Bailey’s Irish cream liqueur
- 1 cup all purpose flour
- ½ cup cocoa
- 1 ¼ tsp. Baking powder
- ¼ tsp. Baking soda
- ¼ tsp. Salt
- 2 small eggs at room temperature
- ¾ cup granulated sugar
- ¼ cup vegetable oil
- ¾ cup sour cream
- ½ tbsp. Vanilla essence
- 200 gms chopped dark chocolate
Instructions
- Preheat oven to 200C and grease a standard 12 cup muffin tin or line the muffin tins with cupcake liners.
- In a bowl, mix all the ingredients for the streusel and set aside.
- In another bowl, whisk together the flour, cocoa, baking powder, baking soda and salt. Fold in the chopped chocolate.
- Separately, begin beating the eggs and sugar until the mixture is pale and thick. Beat in the oil until fully incorporated. Next mix in the sour cream and vanilla until evenly incorporated.
- Add the dry ingredients to the wet and fold in just until a few visible streaks remain.
- Spoon the batter evenly into the prepared muffin cups, smoothing the tops if needed.
- Top each with spoonfuls of prepared streusel.
- Bake muffins in preheated oven for 10 minutes and then reduce heat to 180C and bake for another 15-18 minutes or until a toothpick inserted into the center of one comes out free of wet batter.
- Cool muffins in pan for 15 minutes before transferring to a wire rack to cool completely.
Notes
You can substitute walnuts with any other nuts which you have on hand. Fill the muffin tins almost full with the batter.
The Bailey’s Coffee Streusel Muffins are moist and tender and loaded with chocolate. The crunchy top has this bold bitter outstanding taste of coffee.
In case you aren’t in a coffee mood today, try one of these- Nutella Stuffed Cinnamon Muffins, Chocolate Button Muffins, Blueberry muffins, Oreo bottom muffins, Orange and Dark Chocolate Muffins and Apple Cinnamon Muffins.
