I’ve been a mom for only a few months, and it has been an incredible, amazing journey. I’m so thankful for my twins and honored to have the opportunity to raise them…but boy, is it tiring! I’m honestly not sure how non-coffee-drinking moms do it. Serious kudos to you if you’re one of them, but I sure need my caffeine fix if I’m going to keep up with the kiddos! I also need quick grab-and-go snacks. All too often lunchtime will have come and gone before I realize I’ve forgotten to eat.
Enter Coffee + Cream Muffins. A hint of sweetness and spice, rich coffee flavor and decadent dark chocolate mean they’re the perfect on-the-go treat to enjoy when you’re chasing after the littles and wondering if you’ll ever sleep again embracing the roller coaster adventure that is motherhood.
Happy Mother’s Day!
Coffee and Cream Muffins
Yields 12-14 muffins
2 cups all-purpose flour
¾ cup sugar
2 ½ teaspoons baking powder
¾ teaspoon ground cardamom
½ teaspoon salt
¼ cup heavy cream
¾ cup cold brew coffee concentrate*
½ cup butter, melted
1 egg, beaten
1 teaspoon vanilla extract
1 cup dark chocolate chunks
Preheat oven to 375 degrees. Prepare a muffin tin by greasing or using paper baking cups. Set aside.
In a medium bowl, combine flour, sugar, baking powder, cardamom and salt. In a separate bowl, whisk together the cream, coffee concentrate, butter, egg and vanilla. Add the wet ingredients to the dry ingredients and stir until fully incorporated. Fold in the chocolate chunks, being careful not to over-mix the batter. Pour batter into prepared muffin tin, filling each cup about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool on a wire rack. Serve and enjoy!
*Cold Brew Coffee Concentrate
My favorite way to brew coffee concentrate is to use a Toddy Cold Brewer. However, if you don’t have a Toddy, here’s an alternative method that uses a French Press.
1 cup coarsely ground coffee (I suggest FreshGround Roasting’s Market Blend or Water Process Decaf)
4 cups cold water
Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet. Let steep overnight, or for 8-16 hours. After coffee has steeped, use the plunger on the French Press to strain your coffee. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Leftover concentrate can be refrigerated for up to two weeks and used to make delicious iced lattes!
** recipe, styling and photos by Sarah Hauser for Bright Bold and Beautiful