These Irish Coffee Muffins are a great way to enjoy a seasonal St. Patrick’s Day treat. Most Irish Muffin recipes I have seen are for Irish Soda Bread Muffins, which are okay, but for me Irish Coffee is better! These muffins combine coffee, Irish Whiskey and cream for a delicious and different taste.
These muffins were very light and moist, much so more than most muffins that I have made! I think it is because they are made with sour cream instead of milk. They taste subtly of whiskey, but the taste is not overwhelming at all, there is just a hint of the flavor.
The coffee gives the muffins a nice rich brown color, and a delicious taste. The combination of flavors in these muffins really works, and they tasted delicious and were eaten quickly by my family, even the kids who don’t like coffee.
The recipe came from an older cookbook my mom gave me, The Joy of Muffins, and it is well worth trying if you are looking for something different for St. Patrick’s Day!
- 2½ c. flour
- 1½ t. baking powder
- 1 t. baking soda
- ½ t. salt
- 1 c. sugar
- 1 cup coffee
- 2 eggs
- 1 c. sour cream
- 4 T. Irish Whiskey
- Make a cup of coffee and put it aside to cool for 10-15 minutes.
- Preheat the oven to 400.
- Mix all the dry ingredients (flour, baking powder, baking soda, salt and sugar) in a bowl and stir well.
- Mix all the wet ingredients (coffee, eggs, sour cream, whiskey) in another bowl and stir well.
- Make a well in the dry ingredients and quickly add the wet ingredients and stir to mix quickly.
- Put the batter into muffin cups and bake for 20 minutes. Makes 18-20 Muffins.