Ask a bartender to put some muffin in your liqueur and you're probably inviting confusion at best and a horror-stricken look at worst. But the basic idea isn't bad—or so thinks skilled baker Patrick Curley, who flips that equation around and serves liqueurs in his muffins. He infuses the baked breakfast staples not only with fresh fruit such as blueberries, but also with Baileys irish cream, apricot brandy, and blueberry liqueur, among others. He also distills 15 years of experience as a chef into each batch of made-from-scratch muffins, putting some culinary cred behind his crumbly creations.