The exquisite flavor of Irish cream perfectly blends with the fluffy muffin bread and chocolate, making it perfect for an afternoon with friends, an irresistible treat.
Sift the flour along with the baking powder and pour into the mixture, folding gently.
Add the 100 ml of Irish cream and continue mixing until you have a homogeneous batter.
Fill the paper molds with the mixture up to ¾ of their capacity and bake for 20-22 minutes until a toothpick inserted comes out clean.
While the muffins are baking, heat the 1/8 cup of Irish cream along with the 1/8 cup of whipping cream, before it reaches a boil, pour it over the chocolate and mix until perfectly incorporated, set aside.
When the muffins are ready, take them out and let them cool on a wire rack, while still warm, cover them with chocolate using a spatula and sprinkle a little walnut on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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