I thought, if I’m going to make chocolate muffins, I’ll be really serious about it. And what’s even better than chocolate? Exactly. Irish cream. Luckily, I stumbled across the vegan Bailey’s recipe by Oh She Glows a while ago, and based on that I came up with these muffins.
I ate one right away when they came out of the oven to check if there is some kind of lava-effect when serving them fresh (there is, at least a little) and then I ate two more (to triple check). After that I went to a yoga class and wondered why I seem to be a little unbalanced today until I remembered the whiskey!
Maybe that was just in my head and allegedly alcohol evaporates anyway when baking, but remember to point it out to people when offering those booze infused yummy little things for St. Patrick’s day or somewhere.
The most important ingredient is the chocolate. I once had boring stale dark chocolate and thought I could use it up in those muffins, but I ended up with boring stale muffins. You want to make sure the chocolate is great! My favourite is Rapunzel’s vegan Nirwana*.
By the way, I like the muffins best fresh from the oven or later from the fridge.
Ingredients for about 12 muffins
For the Irish Cream mixture
3/4 cup coconut milk (180 ml)
2 tablespoons brown sugar
1/3 cup coffee (80 ml)
1/2 cup whiskey (120 ml)
For the muffins
1 1/2 cups all-Purpose flour (180 g)
1/3 cup brown sugar (75 g)
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla
1/3 cup canola oil (80 ml)
1 tablespoon apple cider vinegar
about 1 1/2 bars of vegan chocolate (makes almost one cup of chopped chocolate)
1/2 teaspoon maple syrup
How to make the muffins
Bring 3/4 cup coconut milk and 2 tablespoons brown sugar to a boil, stir well and then turn the heat off. Add 1/3 cup coffee and 1/2 cup whiskey. Stir from time to time.
For the frosting, place 7 pieces of chocolate in a cup and add 1 tablespoon of the hot coconut milk mixture and 1/2 teaspoon maple syrup. Stir until chocolate has melted and then set aside.
Chop up the remaining chocolate and set aside.
Preheat oven to 180° C/ 375° F and line the muffin pan*.
Combine 1 1/2 cup flour, 1/3 cup brown sugar, 2 tablespoons cocoa powder, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt and 1/2 tsp vanilla powder in a bowl and stir well. Of course you could also use a liquid vanilla extract, just add it to the liquid ingredients.
Add the 1 tablespoon vinegar and 1/3 cup oil to the Irish cream mixture and stir well.
Then add to the dry ingredients and stir just a little bit, preferably by hand.
Fill the paper cups only to 3/4, I find it easiest with a ladle.
Then add in the chopped chocolate und push it down.
Attention: This step is very important. I once simply stirred the chopped chocolate into the dough bowl. That made it melt partly and spread too evenly. The result was a weird texture. And the one time I was too lazy to push the chocolate down and thought, they will sink anyway during the baking process, the process was an extremely uneven top. The muffins couldn’t rise properly. They tasted good, but looked a bit too rustic.
So you absolutely need to add the chocolate right before baking and push it down. Then bake the muffins for about 25 minutes.
Take the muffins out of the oven, let them cool off a little bit and then apply the frosting.
Have you made this recipe? I would love to see your picture on Instagram @flymetotheveganbuffet or #flymetotheveganbuffet.
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