There is something that I have been wanting to make for a while: Arabic coffee cupcakes (Arabic coffee is similar to Turkish coffee but has (sometimes) cardamom inside). So when I read about the exotic muffin challenge for Muffin Monday # 6 (hosted by CÃ©line of Sept Lieues) I changed my original idea into Arabic coffee muffins.
I was already familiar with Turkish coffee since I was small because that’s the way Croats drink their coffee at home. The first time I tasted Arabic coffee was in 2004 when I joined an excavation at Tell Deir Alla, Jordan. I loved it the moment I drank it. The fragrant spicy cardamom taste and the bitter sweet coffee is just a perfect match. I tried to recreate this perfect match in the muffins. When I finished making the batter it smelled like arabic coffee already…yum! I wasn’t sure if the muffins would turn out dark enough because I didn’t want to interfere with the taste by adding cocoa powder. Luckily the coffee and sugar did their jobs and the muffins turned out to be dark enough.
As for their taste…the cardamom taste is what hits you first, the second thing you taste is the bitterness of the coffee and in the end you taste everything all at once. The aftertaste is pretty much the same as you would have after drinking Arabic coffee.
I for one love the taste but I’m sure not everybody will agree with me. It’s definitely not a regular muffin, not something you’d pack in your child’s lunchbox 😉
Arabic coffee muffins
300 ml (10 fl oz) water
45 g (1 â…” oz) coffee, ground to powder
225 g (8 oz) flour
150 g (5 â…“ oz) dark moscovado sugar
1 ts baking powder
2 ts cardamom powder
100 g (3 Â½ oz) butter, melted and cooled
Preheat the oven to 180Â°C (360Â°F). Line a 12-cup muffin pan with paper cups.
Bring the water to a boil in a small saucepan. Remove from heat. Add coffee and stir until combined. Return to the heat and allow the coffee to ‘come up’. Turn off heat. Allow to stand for 20 minutes. Carefully pour the coffee into a measuring cup until you have 250 ml (8 Â½ fl oz), leaving as much coffee residu in the saucepan as possible.
Sift the flour, baking powder and cardamom powder into a big bowl. Stir in the sugar. Add the butter, eggs and coffee. Stir until combined. Mixture will be somewhat lumpy. Fill the muffin cups and bake for 25-30 minutes.
Allow the muffins to cool in the pan for 5 minutes. Remove from the pan and allow to cool down on a wire rack.