Bailey’s Irish Cream Oatmeal Muffin Tops

So being that it’s almost St. Patrick’s Day, it seemed appropriate to get some inspiration from my Irish roots and make a festive baked good. But then I realized that Irish soda bread is the signature baked good of the Irish, and I’ve always sort of thought it was dry, hard, and far from delicious. It’s tough being Irish…first they give us the potato famine and then a really lame baked good. Not cool. Anyway, I’ve seen a lot of recipes for Guinness chocolate cupcakes with Bailey’s Irish Cream Frosting, and although I’ve been dying to try that combo out, I kind of gave up dessert for Lent (and by “kind of” I mean I’m doing a terrible job) so I created these Muffin Tops. Because even though it has lots of sugar, butter and a Bailey’s Irish Cream glaze it totally counts as breakfast, right? Those 8 years of Catholic school clearly gave me a lot of strict dedication to Lent.

These muffin tops are really soft and crumbly on the inside, and sweet and crispy on the outside. The recipe makes 6 muffin tops and are best served warm. For the glaze, it should be the consistency of melted chocolate, so alternate adding powdered sugar and milk if you haven’t reached that consistency right off the bat. I used soy milk because it gives an extra nuttiness to the glaze, but regular milk will work fine as well.

Ingredients:

Muffin Tops: Makes 6 muffin tops

  • 1/2 cup plus 2 tablespoons all purpose flour
  • 6 tablespoons sugar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 stick plus 2 tablespoons cold butter
  • 1 cup rolled oats
  • 3 tablespoons raisins
  • 6 tablespoons buttermilk
  • 2 tablespoon Bailey’s Irish Cream

Glaze:

  • 1/2 cup powdered sugar
  • 2 tablespoons soy milk or skim milk
  • 1 tablespoon Bailey’s Irish Cream

Preparation:

  1. Sift flour, sugars, baking powder, baking soda, salt & cinnamon together
  2. Add cold butter, (cut into pieces) into the dry ingredients and mix together until only small beads of butter remain
  3. Add oats and raisins to mixture
  4. Stir in buttermilk and Bailey’s until a small ball forms
  5. If dough is very sticky, you can add an extra tablespoon or so of flour so that it is easier to work with.
  6. Divide the dough into six pieces and form into smooth balls, then flatten slightly
  7. Place dough balls onto a greased cookie sheet and bake at 400 for 15 minutes
  8. Whisk together glaze ingredients and drizzle over muffin tops while still warm

(Sprinkle with toasted coconut for a little extra flavah)

Enjoy!

-C

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