These mini baked coffee flavored donut muffins are topped with a Baileys Irish Cream glaze, making a delicious breakfast treat, snack, or dessert.
I can’t believe it’s March! Where did the time go? March marks the start of the busy season for me. I don’t know why it is, but March and April are always ridiculously busy months filled with birthdays, parties, holidays, etc.
One holiday I always look forward to is St. Patrick’s Day, mainly because I like the color green and Baileys Irish cream. Baileys Cream is great for cocktails and adding to coffee, but it’s hard to bake with as the alcohol tends to evaporate during the cooking process.
However, I solved that issue with these little glazed bites. The donuts themselves are coffee flavored and then they are topped with a Baileys flavored glaze. The end result is like drinking Baileys Irish coffee, but in the form of these donut muffins.
The best thing is, these are so easy to make. No mixer required. I mixed everything with a whisk!
If you like Baileys, check out these other Baileys inspired recipes:
- Baileys Coffee and Cream Ice Pops
- Chocolate Baileys Mug Cake
- Baileys Irish Cream Brownies
- Baileys Cream Cookies
Or, if you’re looking for more mini donuts, check out my Sugar Donut Muffins or Mini Doughnut Muffins that I top with chocolate ganache.
Baileys Coffee Donut Muffins
Ingredients
- 3/4 cup granulated white sugar
- 1 large egg
- 1 1/2 cups all purpose flour
- 2 tsp baking power
- 1 1/2 tsp espresso powder
- 1/4 tsp ground nutmeg
- 1/4 cup vegetable oil
- 3/4 cup fat free milk
- 1 tsp vanilla extract
- Baileys glaze
- 1 cup powdered sugar
- 2-3 tbsp Baileys Irish liqueur
Instructions
- Preheat oven to 350°F. Grease mini muffin tin with cooking spray.
- In a large bowl, whisk together sugar and egg until combined. In a small bowl, sift flour baking powder and espresso. Add to large bowl, along with remaining ingredients and whisk until batter is smooth.
- Fill each mini muffin cup about 3/4 full.
- Bake for 10-11 minutes until muffins are puffy and knife inserted into the middle comes out clean. Let muffins cool in baking pan before gently removing with the help of small spatula.
- To make the glaze, add sugar and 1 tbsp of Bailey's to a small bowl and whisk. Gradually add a little more liquor at a time and whisk, until it reaches a thick glaze consistency. You will likely need between 2-3 tbsp of Bailey's. Once glaze is ready, dip tops of muffins into glaze and then set aside of a sheet of parchment paper, allowing the glaze to drip down down and set. Serve once glaze is set.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi! I am planning on making these this weekend. Is there a reason fat-free milk is needed? I only have whole milk on hand. Thanks!
Whole milk is fine.
How long can you store the mini muffins at room temperature?
a few days
i have had to allow myself to only have Bailey’s on Saturday and Sunday……I was drinking it only when camping and soon realized I was camping all summer. When we had Ausssie’s come to visit and asking me if I put Bailerys in everything as perhaps it was part of Canandas’s food guide. I then thought maybe I should hold back a bit. HOWEVER eating it as icing that is a game changer! Bring on the coffee muffins!!
it’s delicious in icing!
Bailey’s is a pretty magical ingredient. These look awesome!
i agree. Baileys is magical
Ahh nearly every frosting would be better as Bailey’s frosting!!! Love this. I think we usually buy Bailey’s during Christmas but I this year we forgot so its been ages since I had any, I have been wanting to make these glazed chocolate shortbread cookies and was thinking of a Nutella glaze…..but Bailey’s glaze wins for sure.
I always stock up for St. Patrick’s Day!
I’m allergic to alcohol so the only Bailey’s product I have at home is their coffee creamer. Do you think I can substitute the liqueur with the creamer? If so, what quantity? Thanks!
You could just make these with a regular glaze and without any Baileys. Or you can try the creamer. I’ve never tasted it so I don’t know what it’s like. to subsitute, i dont know the exact amount, but I would just follow the same method of adding a little at a time and whisking until you get a thick glaze consistency.