Tobins' Tastes: Bailey's Irish Cream Chocolate Chip Muffins

Monday, March 11, 2013

Bailey's Irish Cream Chocolate Chip Muffins

Going to college at Notre Dame meant that St. Patrick's Day was an all day event, a school wide holiday if you will. Class were still in session but the whole day had a "celebratory" air to it. Parties started before sunrise and went well past midnight. Green glitter, Mardi Gras beads, colored hair spray, face paint and shamrocks on everything were commonplace in classrooms, dorms, and most public places.

It was the only time of the year outside of football season when a person wouldn't be judged for having a drink with breakfast. Guinness, Irish Coffees, and green beer were often consumed with every meal of the day, including breakfast.

Fast forward a few years, and I am an adult with a full time job, a mortgage and life insurance. Drinking with breakfast isn't just unacceptable, it's frowned upon.

St. Patrick's Day is only a few days away and I have found a solution to my first world problem. Bailey's Irish Cream Chocolate Chip Muffins. Have your breakfast and a cocktail too.

These muffins are laughably easy. Cake mix, eggs, oil, Bailey's and chocolate chips. I replaced the water called for in the box mix with the Irish cream and it was perfect. They baked up beautifully and while most of the alcohol in the Bailey's was cooked out, just enough flavor was left to know exactly what you were eating.

The Bailey's made the muffins insanely moist and even after a few days they still weren't dry like most baked goods get. You can definitely still taste the alcohol so I probably wouldn't serve these to kids or people who don't drink. But you can always try substituting one of the many Bailey's Coffee Creamer flavors for the Irish Cream to keep the taste while skipping the alcohol.

Bailey's Irish Creme Chocolate Chip Muffins
  • 1 box of Chocolate Cake Mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup of Bailey's Irish Cream 
  • 1 cup semi-sweet chocolate chips (plus more for topping if you want)
    1.) In a large bowl, mix together all the ingredients until well combined.

    2.) Using an ice cream scoop fill lined muffin cups. Top with a few extra chocolate chips.

    3.) Bake at 350 degrees for 15-20 minutes until the tops of the muffins are springy to the touch.

    4.) Let cool and store in an air tight container.

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