Coffee + Dark Chocolate Muffins
I don't know how you non-coffee-drinking moms do it. I have to have my morning cup (or three). My twins are on the verge of crawling, and I'm slightly terrified about the chaos that's going to ensue in the coming months, nay, years. Last night before I knew it, my daughter found a pack of diapers on the bottom shelf of the changing table and started pulling them out all over the floor. At least it was the clean diapers she got into. Oy. This is just the beginning.
As I attempt to keep up with the littles, I've found that it's super helpful to have quick grab and go food on hand. And if that food is infused with coffee? Even better. Sure, these muffins may be more dessert than not, but some days you do what you gotta' do - and today, you may just need to indulge in Coffee + Dark Chocolate Muffins...
...alongside a second or third cup of coffee, of course.
Coffee + Dark Chocolate 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
You can easily make cold brew coffee using 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
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 iced lattes, cocktails and other treats!
