1 tablespoon sunflower or peanut oil, for brushing (if using)
21/4 cups all-purpose flour
1 tablespoon baking powder
pinch of salt
6 tablespoons butter
1/4 raw sugar
1 extra-large egg, beaten
1/2 cup heavy cream
1 teaspoon almond extract
2 tablespoons strong coffee
2 tablespoons coffee flavoured liqeur
1/4 cup Irish whiskey
whipped heavy cream, to serve (optional)
- Preheat the oven to 400F. Brush a 12 cup muffin pan with sunflower oil, or line it with 12 muffin cups. Sift the flour, baking powder, and salt into a large mixing bowl.
- In a separate bowl, cream together the butter and sugar, then stir in the beaten egg. Pour in the heavy cream, almond extract, coffee, coffee liquer, and whiskey and stir together. Add the whiskey mixture combined. Do not overstir the batter — it is fine for it to be a little lumpy.
- Divide the muffin batter evenly among the 12 muffin cups (they should be about tow-thirds full). Bake in the preheated oven for 20 minutes, or until risen and warm, or place them on a wire rack to cool. If liked, slice off the tops and sandwich the muffins with whipped heavy cream, to serve with a cup of coffee.