Baileys muffins

Baileys muffins

Category: Bakery products

Ingredients
Wheat flour	150 g
Liquor	120 ml
Sugar	80 g
Softened butter	160 g
Egg	2 pcs
Vanilla sugar	1 tsp
Baking powder	1.5 tsp.
Chocolate drops (confectionery thermostable chocolate) - optional ingredient, can be excluded if not available.	30 g
Salt	pinch

Cooking method

• Need forms for 12 muffins (plain or lined with paper molds).
• Beat eggs a little with a mixer, add sugar, salt, baileys, vanilla sugar, butter, flour sifted with baking powder. Add chocolate drops at the end. Stir without fanaticism with a mixer, arrange in tins and bake for 15-20 minutes at 200 degrees.

The dish is designed for

12 pcs

Time for preparing:

15-20 minutes

Cooking program:

Preheat the oven to 200 ° C.

Note

Very fragrant stuff. Laid out jultchik with ED and for a very long time. I dug them up in my notes again and felt nostalgic.

I tried to pour Mozart liquor there, some other, but Baileas is the very thing. Also Amarulla (AMARULA Wild Fruit Cream) to the point, gives a certain fruity note. I, of course, understand that Beilis can be used in other ways, but sometimes he stagnates. Now they opened the bottle and it's worth it ... Nobody wants to drink it, there is no reason. And muffins, warm, fresh and super-fragrant, can be cracked for no reason at all.

The smell is simply gorgeous when baking.

they are most delicious - barely warm or cold. In hot, the taste of baileys is lost.

Can't you bake this recipe in a regular cake pan?
I have no small molds ...

Why not? It is quite possible. There is not so much dough there, take some type of savarene - with a hole in the middle, so that it bakes faster, grease with oil and bake.

We urgently need to try!
But the oven should probably be at a lower temperature, and longer than 20 minutes?

Yes, slow down a little (I also baked at 190, since I have convection) and add a little time.

I also forgot to say that they are the most delicious - barely warm or cold. In hot, the taste of baileys is lost.

Nata, brought you a photo report, a report and thanks for the muffins:


Baileys liqueur was specially bought. Can't determine which is tastier: smell or taste. We will urgently repeat. And, as always, a rhetorical question sounded from their already matured sons: "Well, why, if delicious, you rarely bake?" Just like in the famous cartoon: "It won't be enough!" They do not even notice when and how much they absorb everything.

P.S. And how quickly they began to learn Tyutchev's poems from the youngest son after eating 4 pieces. So, what else did they ask him?

What a miracle!! High !! I can imagine their smell and taste !! I want to, but there is no Baileys, by the way, which one did you use, there are several of them ...
Another question, I never baked in paper, tell me, they must be inserted into metal. shape, without it they will not keep their shape ??

[Tatiasha]

Can't determine which is tastier: smell or taste.

Yes! Bull's-eye. They smell amazing. It tastes great. I'm a sniffer too. In all its manifestations. Therefore, some products would be sniffed to death. These muffins are from about this line. The main thing is not to give them hot to be torn apart. All the charm of the smell and delicate taste has not yet emerged. Although how to hide pastries from the peasants, when its aromas fill the whole house - a question!

Tatiasha

You can, of course, without paper. The only thing is that I don't want to stumble upon a problem with taking it out. Therefore, I also make my life easier and lay with paper molds. I always bake without paper in silicone. To be sure to fall out.

[Tatiasha]

Tatiasha, if the hostess permits, I will answer: I used the Baileys liqueur, which is sold in our "village"

[Scarecrow]

Scarecrow, of course, senks, I have silicone ones with a hole, but I've been looking at these corrugated molds for a long time.
Agatha do not poison the soul ... in ours, too, there are all sorts, but I haven't met it with shock, and so try it hotts

Thank you for the recipe ........ Very tasty ... I used Amarula ...... I will do more ...

Thank you for the recipe ........ Very tasty ... I used Amarula ...... I will do more ...

Today I was also going to portray ... My husband needs to organize a tea party at work ...

Here without a photo, they ate everything somehow quickly. And not without my participation. Actually, I'm not very good at cupcakes, but at first I tried to sniff all of this one, and then with coffee ... And one more ... And with the next cup. .. Something like that. I went to my parents and took the last ones to try. Instead of Baileys, she poured in creamy old Tallinn, they are similar, in principle. I will definitely repeat, only I will replace part of the oil with sour cream.
Natul, thank you very much for the recipe !!!!

Not even two years have passed since it is gritting ... It's good that I got to this recipe. They are very nice, some kind of elegant, sophisticated. By the way, my husband at work expressed delight about my cupcakes. Moreover, no one gave the rest to her husband to take home, they dragged everything to their homes.

[Scarecrow]

Scarecrow, I have a tremendous thank you! ... and a report. Awesome, delicate muffins. And the liqueur feels good - that's what you need!
Instead of chocolate drops, I put raisins - delicious! Peck at 190^aboutFrom 20 minutes - the most it. Fully baked and not dry.



Shl Happy holiday!

The execution is excellent, the shape is beautiful. For my taste, raisins with baileys are not very good, but each his own, as you know. Baileys smells great in them!

And I ventured to bake it in a bread maker - the result is very even!;)

I don’t eat cupcakes myself, but here with an opportunity the Baileys was lying around, so I decided to bake my husband, but tell me stupid how many molds to fill?

I almost filled mine to the top. These cupcakes have a good middle rise, but no rim. So do not "run away".

thanks for the promptness, I went to create extra pounds)))

thanks for the promptness, I went to create extra pounds)))

Where ours did not disappear ... Its burden does not pull.

Scarecrow !!! As they say, respect !!! Well, very tasty

Oh yeah! I confirm !! I really wanted to do it myself ...

and I complain (((

Well, nothing came of it ... the dough turned out to be very liquid (despite the fact that half of the butter had not been kneaded, I thought - okay, the excess will flow out, maybe they will be more sore ... The excess has really flowed out, there really is nostril, but the main thing - the smell of beilis - is absolutely absent , but there is a strong and not very pleasant smell and taste of eggs, as if you were eating an omelet ... in short, I feel sorry for 120 ml of an expensive liqueur that seems to have disappeared for nothing ... Someone will tell you, maybe where you made a mistake?

It is advisable to chop such dough with a blender. Then the butter will mix. The decision to leave it and let it flow is bad. It won't work. If the dough is thin, add flour. This means the moisture content of your flour is high. You know the consistency of the muffin dough, everything is the same here.

The smell and taste of Baileys is not felt well when hot. Well - cooled down. Nice pleasant aftertaste, but not one big bailey. The egg / omelet taste is most likely from the intactness. The butter in pieces prevented from mixing well and uniformly everything else.

oh, I don’t know ... Baileys is not felt even in cold weather ... I sin more on butter, half was nothing, and half was from another pack - some kind of too hard ... maybe it was worth trying the blender, but the harvester was poking too not a wimp ... but at the end I tried with a fork, this oil presses, and it didn't hurt that it interfered ... girls, are we sure that the butter in this recipe does not need to be melted?

... girls, are we sure the butter in this recipe doesn't need to be melted?

Although I'm not a girl ... I always try to add softened, but not melted butter to the dough. The test structure is better in this case.

dazhe kogda testo pochti zhidkoe? ja bojus' chto v takom dazhe razmjagchennoe ne promeshaetsja ...

Will stir.

Thank you scarecrow! well, they turned out very tasty .. though with some changes (there was no liqueur .. but there was a cherry liqueur "Casserole" called 40g sugar per 100ml of aroma, of course, like you didn’t have .. but it turned out so wonderful ... I don’t know what more flour is possible add ... so I just beat the dough with a blender (by the way, I had the butter "almost" melted in the micron (I just really wanted to try the recipe as soon as possible and the butter was straight from the freezer .. so there was no time to "soften") ... but still- it just turned out great ... I still have a question ... there is no alcohol left .. can you replace liquor with milk? or not get it already? and I also don’t have such paper skirts .. tell me, do you need a teflon-coated form before laying the dough I didn’t smear it with oil .. I took out 10 pieces more or less normally .. and two things were so stuck that I had to twist it, I broke it .. sorry ..

Thank you scarecrow! well, they turned out very tasty .. though with some changes (there was no liqueur .. but there was a cherry liqueur "Casserole" called 40g sugar per 100ml of aroma, of course, like you didn’t have .. but it turned out so wonderful ... I don’t know what more flour is possible add ... so I just beat the dough with a blender (by the way, I had the butter "almost" melted in the micron (I just really wanted to try the recipe as soon as possible and the butter was right from the freezer .. so there was no time to "soften") ... but still- it just turned out great ... I still have a question ... there is no alcohol left .. can you replace liquor with milk? or not get it already? and I also don’t have such paper skirts .. tell me, do you need a teflon-coated form before laying the dough I didn’t smear it with oil .. I took out 10 pieces more or less normally .. and two things were so stuck that I had to twist it, I broke it .. sorry ..

Better yogurt then. Basically, in these muffins, all the cinus is in the beilis. Therefore, if it is not there (or other alcohol), then don't go with them. Why get hung up? Make curd. They are extremely simple, but the result will please you very much. You can play with fillers in general as you like.

but they turned out so gentle .. is it really just because of alcohol?

but they turned out so gentle .. is it really just because of alcohol?

I don’t think so. If you like the texture of these very much - go for it. Yogurt to help you. Or heavy cream. Just keep in mind that the baileys that we are replacing is sweet, you need to adjust the sugar rate.

Natasha! Thank you so much for the recipe. Delicious, aromatic, very pleasant aftertaste

Good day! Help Yesterday baked this miracle, but they turned out dry. I did everything according to the recipe, then I heated the oven to 200 degrees and put the muffins in it. Exactly 20 minutes later I pulled it out and ..... It feels like they stood in the oven, all the moisture has evaporated. Maybe you need to lower the temperature or is it better to reduce the stay of the muffins in the oven? The husband, of course, ate everything with tea, but they must be wet?

Good day! Help Yesterday baked this miracle, but they turned out dry. I did everything according to the recipe, then I heated the oven to 200 degrees and put the muffins in it. Exactly 20 minutes later I pulled it out and ..... It feels like they stood in the oven, all the moisture has evaporated. Maybe you need to lower the temperature or is it better to reduce the stay of the muffins in the oven? The husband, of course, ate everything with tea, but they must be wet?

They are not directly wet, like curd, but they can hardly be called dry. especially considering the 160 grams of oil in the recipe.

Well, yes, that's what I mean, and mine were so dry that when I cut them in half, they crumble like shortbread cookies. How would you advise to change the situation?

Well, yes, that's what I mean, and mine were so dry that when I cut them in half, they crumble like shortbread cookies. How would you advise to change the situation?

Wasn't the flour overdone? Know the consistency of the muffin dough well?

I don't know the consistency, I'm just starting to bake. But she weighed everything on an electronic scale. And yesterday I read here on the forum that if you turn on convection in the oven, then the temperature must be reduced by 20 degrees. Is that so or not? I preheated the oven to 200 degrees, put muffins in there and turned on the convection. Maybe this is my mistake?

I don't know the consistency, I'm just starting to bake. But she weighed everything on an electronic scale. And yesterday I read here on the forum that if you turn on convection in the oven, then the temperature must be reduced by 20 degrees. Is that so or not? I preheated the oven to 200 degrees, put muffins in there and turned on the convection. Maybe this is my mistake?

If convection does not work during baking, then it no longer affects anything. The fact that you used it as a warm-up doesn't matter.

But weighing ingredients on a scale is an important thing, but it does not always save in relation to flour. Flour has different moisture content. And if the flour is "dry" - then the dough will also be much more "steep" than it should be. However, in muffins and muffins, I never bothered with this, unlike bread, and everything always worked out.
You will have to repeat the procedure. I can't figure out what was missing yet. Couldn't make a mistake in liquid / oil? It happens to me. For example, liqueur in grams and ml are not the same thing. This is not water.

Thanks for the answers))) Today I will try the oven again. What dough should be in consistency? I had it very airy, soft, it didn't drip from the spoon.

The muffin dough usually drips off the spoon. Slowly and thoughtfully. Here you can see approximately.

Where can I see it? The link did not appear.

Where can I see it? The link did not appear.

You can type in a search engine (yandex, for example) "cake dough consistency" ...

[Scarecrow]

I have a homemade Baileys, something stagnated and generally too strong, how glad I was to see this recipe, thanks to the author and kozza33, thanks to which I saw it (I would never have thought of looking for something like that)! Girls, you
There is a lot of condensed milk and concentrated milk in my bailey, so I could have put less butter in, as it turned out to be a bit fat for me, but very, very tasty and aromatic!
Next time I will correct it, the baileys still remain!


Scarecrow,
thanks for the recipe!

The whole evening my husband and I talked about food))) With hunger, probably))). And here are the cupcakes. Eh ...

My family's favorite cupcakes. Fast, simple and delicious! I always did with liquor, but the sadness is over! The replacement turned out to be much better in the original product !!! 50 ml. GOOD dark rum, 50ml. cream 10% (probably milk is also possible) and a teaspoon with a slide of nutella. The smell and aftertaste cannot be compared with Baileys, very fragrant things turned out! Thanks again to the author!

Oh, girls, goodbye to the diet !!!! And there is a liquor at home ...
Thanks for the recipe!

Natasha, thank you! Muffins - SUPER! The smell of um-um-um, go crazy and the taste of yum-yum. It didn’t come to photos, but finally we succeeded:I liked it very, very much, who have not tried it - I recommend

[Baba Valya]

Baba Valya,

And the molds ... Wah!