A delightful twist on the classic Irish coffee, these muffins are infused with the rich flavors of coffee and Irish cream, making them perfect for a cozy breakfast or a sweet treat.
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, baking powder, salt, sugar, and instant coffee granules. Mix well to evenly distribute the ingredients.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, whisk together the milk, egg, melted butter, and Irish cream liqueur until well combined.
Ensure the melted butter is not too hot to prevent cooking the egg.
Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing to keep the batter light.
Stop mixing as soon as you no longer see dry flour to avoid dense muffins.
Divide the batter evenly among the prepared muffin cups.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy with a cup of coffee or tea.
For an extra touch, dust the muffins with powdered sugar before serving.
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