Triple Chocolate Baileys Muffins
About this recipe
Okay, if you loved my Triple Chocolate Muffins, you’re going to be obsessed with these Triple Chocolate Baileys Muffins. They take everything great about the original and dial it up a notch! Picture soft, fluffy chocolate muffins packed with three kinds of chocolate—milk, dark, and white. Then, as if that’s not enough, they’re filled with a gooey, Baileys-infused chocolate ganache. It’s like biting into pure indulgence. And to top it all off, a dollop of whipped cream and a sprinkle of chocolate powder bring it all together.
These muffins are the ultimate treat with a more grown-up twist. The rich Baileys ganache makes them perfect for a cheeky night in when you want something a little more special. Or, if you’ve got guests coming over, these muffins will definitely impress—chocolatey, luxurious, and a breeze to make. The Baileys adds that extra something without being too strong, giving a nice, sophisticated flavour.
What I love about these muffins is that they’re not just delicious—they're also super practical. They’re easy to whip up and even easier to transport, making them a great choice to bring along to a gathering or even to give as a little gift. Despite how fancy they taste, they’re actually super simple to make at home.
So whether you're treating yourself, having friends over, or just want to bake something indulgent, these Triple Chocolate Baileys Muffins are guaranteed to impress. Rich, chocolatey, creamy, and with that touch of Baileys, they’re the perfect luxurious bake for any occasion!
If you love these muffins make sure to check out my popular muffin recipes too: Pumpkin and White Chocolate Streusel Muffins, Triple Chocolate Muffins, Raspberry & White Chocolate Muffins, Carrot Cake Muffins
Triple Chocolate Baileys Muffins FAQs
How can I get my muffins fluffy and not dense?
Don’t overmix the batter. Overmixing the batter will make your muffins tough. Just mix the wet and dry ingredients until they are just combined.
How long can I store these muffins for?
You can store these muffins in an airtight container in the refrigerator for up to 5 days or store these muffins for up to 3 months in the freezer.
How do I make triple chocolate baileys muffins not dry?
This recipe uses a mixture of milk, oil and melted better so they definitely will not be dry, But, be careful not to overmix the batter; stir until you cant see the flour then your done!
Where can I find the muffin liners from?
You can find them in Waitrose and also from Amazon here.
Ingredients
Muffin mix:
- 300g self-raising flour
- 200g caster sugar
- 50g cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 100g milk chocolate
- 100g dark chocolate
- 100g white chocolate
- 1 tsp coffee granules
- 75g melted butter
- 75g vegetable oil
- 2 eggs
- 250ml buttermilk
Chocolate Baileys Ganache:
- 150g dark chocolate
- 50ml Baileys
- 100ml double cream
Topping:
- 50ml double cream
- Chocolate powder
Muffin Mix:
- 600g self-raising flour
- 400g caster sugar
- 100g cocoa powder
- 4 tsp baking powder
- 2 tsp bicarbonate of soda
- 200g milk chocolate
- 200g dark chocolate
- 200g white chocolate
- 2 tsp coffee granules
- 150g melted butter
- 150g vegetable oil
- 4 eggs
- 500ml buttermilk
Chocolate Baileys Ganache:
- 300g dark chocolate
- 100ml Baileys
- 200ml double cream
Topping:
- 100ml double cream
- Chocolate powder
Muffin mix:
- 900g self-raising flour
- 600g caster sugar
- 150g cocoa powder
- 6 tsp baking powder
- 3 tsp bicarbonate of soda
- 300g milk chocolate
- 300g dark chocolate
- 300g white chocolate
- 3 tsp coffee granules
- 225g melted butter
- 225g vegetable oil
- 6 eggs
- 750ml buttermilk
Chocolate Baileys Ganache:
- 450g dark chocolate
- 150ml Baileys
- 300ml double cream
Topping:
- 150ml double cream
- Chocolate powder
Ingredients
Muffin Mix:
- 10.6 oz self-raising flour
- 7 oz caster sugar
- 1.75 oz cocoa powder
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 3.5 oz milk chocolate
- 3.5 oz dark chocolate
- 3.5 oz white chocolate
- 1 tsp coffee granules
- 2.6 oz melted butter
- 2.6 oz vegetable oil
- 2 eggs
- 8.5 fl oz buttermilk
Chocolate Baileys Ganache:
- 5.3 oz dark chocolate
- 1.7 fl oz Baileys
- 3.4 fl oz double cream
Topping:
- 1.7 fl oz double cream
- Chocolate powder
Muffin Mix:
- 21.2 oz self-raising flour
- 14 oz caster sugar
- 3.5 oz cocoa powder
- 4 tsp baking powder
- 2 tsp bicarbonate of soda
- 7 oz milk chocolate
- 7 oz dark chocolate
- 7 oz white chocolate
- 2 tsp coffee granules
- 5.3 oz melted butter
- 5.3 oz vegetable oil
- 4 eggs
- 17 fl oz buttermilk
Chocolate Baileys Ganache:
- 10.6 oz dark chocolate
- 3.4 fl oz Baileys
- 6.8 fl oz double cream
Topping:
- 3.4 fl oz double cream
- Chocolate powder
Muffin Mix:
- 31.8 oz self-raising flour
- 21 oz caster sugar
- 5.25 oz cocoa powder
- 6 tsp baking powder
- 3 tsp bicarbonate of soda
- 10.6 oz milk chocolate
- 10.6 oz dark chocolate
- 10.6 oz white chocolate
- 3 tsp coffee granules
- 7.8 oz melted butter
- 7.8 oz vegetable oil
- 6 eggs
- 25.5 fl oz buttermilk
Chocolate Baileys Ganache:
- 15.9 oz dark chocolate
- 5.1 fl oz Baileys
- 10.2 fl oz double cream
Topping:
- 5.1 fl oz double cream
- Chocolate powder
Instructions
- Prepare the ganache by heating the double cream in a saucepan until it just begins to simmer. Remove from heat, add the chopped dark chocolate and Baileys, and stir until smooth. Let the ganache cool slightly, then refrigerate for at least 30 minutes to thicken.
- Preheat your oven to 200°C (392°F). Line a muffin tray with paper liners with alternative spaces to ensure they get the best rise or grease it lightly.
- In a large mixing bowl, combine the dry ingredients: self-raising flour, caster sugar, cocoa powder, baking powder, bicarbonate of soda and coffee granules. Mix them together until well combined.
- Add the chopped milk chocolate, dark chocolate, and white chocolate to the dry mix. This will help distribute the chocolate evenly throughout the muffins.
- In a separate bowl, prepare the wet mix. Combine the melted butter and vegetable oil. Mix well.
- Add the eggs to the wet mix and beat until fully incorporated.
- Pour in the buttermilk. Mix until everything is well combined.
- Make a well in the center of the dry ingredients, and pour the wet mix into it.
- Gently fold the wet and dry mixes together, being careful not to overmix. Use a spatula or a wooden spoon, and stir until just combined. A few lumps in the batter are okay; overmixing can lead to tough muffins with air pockets.
- Fill the muffin cups about 2/3 full with the batter i did roughly 160g each. You can use an ice cream scoop or a spoon for this.
- Before baking, add a few extra chocolate chunks on top of each muffin for a beautiful, chocolaty finish.
- Place the muffin tray in the preheated oven at 200°C for 5 minutes. This initial high temperature will help the muffins rise quickly.
- After 5 minutes, reduce the oven temperature to 170°C (338°F) and continue baking for an additional 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs (not wet batter).
- Once ready, immediately transfer them to a wire rack to cool completely.
- Once the muffins are cool, cut a small hole in the centre of each muffin (about 2cm deep) using a knife or apple corer. Pipe the chilled ganache into each muffin, filling the hole to the top.
- Whip your double cream until soft peaks form.
- Top each filled muffin with a dollop of whipped double cream and dust lightly with chocolate powder or drizzle any leftover ganache on top- enjoy!
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