Baileys Muffins with Hazelnut Brittle
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g butter
- 150 grams sugar
- 2 medium egg (s)
- 150 grams flour
- 0.5 teaspoon ½ baking powder
- 0.5 teaspoon ½ vanilla sugar
- 100 ml Baileys Irish Cream
- 2 tablespoon brittle (hazelnut)
- 1 tablespoon cocoa powder
Print Recipe
Pin Recipe Instructions
- Beat the butter until smooth. Gradually stir in the sugar and vanilla sugar, then add the eggs and stir everything well.
- Mix flour with baking powder and fold into the batter.
- Add the Baileys, hazelnut brittle and cocoa and mix everything into a batter.
- Pour the batter into a 12-cup muffin pan (or 22 cm bundt cake pan) and bake at 175 ° C for about 25 - 45 minutes in the lower third of the oven.
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