قهوة عربية muffins

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 Céline 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

makes 12

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 ½ oz) butter, melted and cooled
2 eggs

Preheat the oven to 180°C (360°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 ½ 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.

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9 Responses to قهوة عربية muffins

  1. Rosa says:

    Great muffins! They must be gorgeously spicy!

    Cheers,

    Rosa

  2. mmmm lovely combination!

    i think a bit of chocolate would work well there, too. it would add another layer of taste, and add to its complexity.

  3. These are delicious, Linda!
    I haven’t baked muffins in ages, I want some now!

  4. kate says:

    this does sound very nice.haven’t tried cardamom and coffee together but these really look irresistible.The colour is also a very rich rich shade of brown which just shouts…bite me !!!

  5. linda says:

    Rosa, they are very cardamomy but very tasty!
    Maninas, it would probably be a very good addition, maybe next time I’ll try that.
    Thanks Patricia, who wouldn’t want a muffin 😉
    Kate, try making Arabic coffee, if you love cardemom and Turkish coffee you’ll love it!

  6. ovenhaven says:

    The muffins sound really exotic! I love the composition of the photo; the cute lil pink teacup works really well for the photo 🙂 And yes I agree, the muffin shouts BITE ME!

  7. zdravlje1 says:

    hay.
    very nice blog.
    pozz

  8. Linda says:

    wow! this picture is so beautiful! Now I really want to try that muffin… looks great! and the china is gorgous!

  9. This is my first time entering Cupcake hero. I’m not into the whole cupcake making thing myself but I love to look at pretty cupcake pictures on Flickr. So when I read about this foodblogging event by Lauri from Quirky Cupcake I thought why not give it

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