Irresistible St. Patrick’s Irish Coffee Cake Bites Easy Homemade Recipe
These Irish Coffee Cake Bites capture the classic Irish coffee flavor in a bite-sized cake with a crumbly streusel topping, perfect for St. Patrick’s Day or cozy mornings.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 24 mini bites 1x
- Category: Dessert
- Cuisine: Irish
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temperature
- ½ cup (120ml) strong brewed coffee, cooled
- ¼ cup (60ml) Irish cream liqueur (optional)
- 1 teaspoon vanilla extract
- For the streusel topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons (43g) unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C). Grease your mini muffin pan or line it with paper liners.
- Make the streusel topping: In a small bowl, combine ½ cup flour, ¼ cup brown sugar, and ½ teaspoon cinnamon. Add 3 tablespoons cold, cubed butter and blend until mixture resembles coarse crumbs. Refrigerate to keep cold.
- Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt.
- Cream butter and sugars: In another bowl, beat ½ cup softened butter with ¾ cup granulated sugar and ¼ cup brown sugar until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating each fully before adding the next.
- Combine wet ingredients: Stir in ½ cup cooled brewed coffee, ¼ cup Irish cream liqueur (optional), and 1 teaspoon vanilla extract.
- Gradually add dry ingredients to wet, folding gently with a spatula until just combined. Do not overmix.
- Fill muffin cups about 2/3 full with batter.
- Sprinkle a generous amount of chilled streusel topping over each filled cup.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean and tops are golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use cooled coffee to prevent melting butter and affecting texture. Keep streusel cold for crumbly topping. Do not overbake to avoid dry bites. For non-alcoholic version, substitute Irish cream with extra coffee or vanilla almond milk. Gluten-free flour blend can be used for gluten-free adaptation.
Nutrition
- Serving Size: 1 mini cake bite
- Calories: 120
- Sugar: 10
- Sodium: 120
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: Irish coffee cake bites, St. Patrick’s Day dessert, coffee cake bites, Irish cream cake, streusel topping, easy coffee cake, bite-sized dessert