Irish Coffee-Cinnamon Muffins
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Ingredients
| 2 cups | flour | | 2 tsp. | baking powder | | 1/2 tsp. | salt | | 1/3 cup | sugar | | 1 tsp. | instant coffee granules | | 2 tsp. | coffee liqueur | | 2 tsp. | Irish whiskey | | Milk | | 1 | egg | | 1/2 cup | melted butter or | | margarine |
Topping
| 1 tbsp. | butter, softened | | 1/4 cup | firmly packed brown sugar | | 1/2 tsp. | cinnamon | | 1/4 cup | chopped nuts or | | 1/4 cup | flaked coconut |
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Instructions
Line 12 muffin-tin cups with paper liners. Preheat oven to 375° F.
In a bowl, combine flour, baking powder, salt and sugar; stir well.
In a 1-cup measure, dissolve coffee granules in coffee liqueur and whiskey. Add enough milk to measure 1 cup. Whisk egg in a bowl with coffee-milk mixture. Whisk in melted butter.
Gently stir liquid into dry ingredients just until moistened. Spoon into muffin tins until cups are 2/3 full. Bake at 375°F for 25 minutes, or until the top springs back when gently touched.
Topping:
In small bowl, blend topping ingredients with a fork until crumbly. Sprinkle over muffins before baking. Bake for 20 to 25 minutes or until toothpick inserted in centre comes out clean. Cool 1 minute before removing from pan. Serve warm.
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