Saint Patrick’s Day is close and although it is a religious feast to praise the patron saint of Ireland, it reminds me of a rather profane culinary pleasure, Irish Coffee. It’s one of my favourite hot drinks! Sitting at a fireplace, cosy and relaxed, with a glass of warming Irish Coffee in my hands is unbeatable! I like it so much that I decided to put it in my muffins as well.

I mix some Irish whiskey, coffee and cream into the dough to be rewarded with the most delicious and fluffy muffins, but they are for adults only as I also topped them with whiskey infused whipped cream. I wanted strong spirit and coffee flavours and I got it! After cleaning the last drops of dough off the bowl with my fingers I already felt a bit tipsy!

If you like muffins as much as I do you can also try my Blood Orange Cinnamon Muffin recipe.

 Irish Coffee Muffins

You need a muffin tray with 12 molds and paper baking cups.

Set your oven to 180°C / 355°F

plain flour 270g / 9.5 ounces
sugar 150g / 5.5 ounces
baking powder 1 1/2 teaspoons
baking soda 1/2 teaspoon
salt 1/2 teaspoon
whiskey 50ml
strong espresso 50ml
heavy cream 100ml
butter, melted, 100g / 3.5 ounces
organic eggs 2

For the topping

whipping cream 200ml
whiskey 1 tablespoon
a pinch of fresh vanilla

Combine the dry ingredients in a large bowl. Whisk the cream, espresso and whiskey and add the melted butter and eggs. Pour the liquid mixture into the dry mixture and stir with a wooden spoon until you have a lumpy dough. The more you mix it the more it will lose its light texture so don’t mix it too long.

Fill the muffin tray and bake the muffins for 15 minutes or until golden. Check with a skewer, it should come out clean.

Beat the whipping cream with the vanilla and stir in the whiskey.

Cut the tops off the muffins, dollop a spoonful of cream on and put the tops on again.