By Sarah Hauser
@sarah.j.hauser

Last year around this time, the Coffee + Crumbs team brainstormed how we’d “pivot” our annual Mother’s Day Brunch. We ended up taking the brunch where everything else went: online. We laughed, cried, sat in front of our screens eating breakfast for one and drinking solo mugs of coffee, brunching via Zoom. 

It was not what we originally planned, but we are moms. We know how to adapt. We know how to change a diaper in the back of the minivan with only Chick-Fil-A napkins found in the car door to use as wipes. We know how to pull out leftovers from the fridge and pantry, cut them into small bites and proudly proclaim, “It’s snack dinner tonight!” We know how to convince our hurting preschooler that his doctor visit is going to be a fun date with mom (or at least it will end with donuts). 

We adapted last year, and we thought (naively, we now see) that in 2021, we would equip everyone to host an epic meal—the brunch to end all brunches—the biggest celebration where women could fill their homes with as many moms as possible and deck their table with as much breakfast food it could fit. 

But alas, here we are. It’s 2021, and while we’re seeing some light at the end of the pandemic tunnel, things are not back to what they once were. Yet after a year of isolation, a year of struggle, a year of heartache and grief and questions and unknowns, we are more desperate than ever for connection. After a year of social distancing, quarantining, and virtual living, it’s all the more important that we make space to say to one another, “I see you, you are not alone, and this work that so often feels mundane ... well, it matters.”

Our mission at Coffee + Crumbs is to make moms feel safe, known, encouraged, and loved. Four years ago when we introduced the Mother’s Day brunch, we wanted to equip you to do the same: to go out into your own community, your own neighborhood, your own friendship circles and create a sweet event where women could feel cherished and acknowledged. This year is no different, especially in light of all we’ve gone through in the past year.

We know gathering safely in your homes may still be difficult, which is why we’re taking brunch outdoors, potluck style this year. This is perhaps our most DIY brunch plan ever because we understand there are a ton of variables at play. Whether you want to brunch via Zoom again, drop off brunch-in-a-box for a friend, or gather at a park outside, we invite you to find a creative way to encourage your village on May 8th. 

When you sign up to host, we’ll provide you with a menu of simple, travel-friendly recipes, as well as a playlist and activity ideas. As a special thank you for signing up, you’ll also get a set of “The Mundane Matters” printables.

I think we all can agree: motherhood has felt especially heavy, and often mundane, this past year. And while we’re not quite on the other side of this yet, we’re on our way. So let’s gather however we can, let’s eat, connect, and remind each other: no matter what tomorrow looks like, the work of motherhood matters.

To learn more and sign up, click here.

Raspberry-Lemon Muffins

Yields 12 regular-sized muffins

Muffins

Cooking spray or paper liners for the muffin tin

2 ¼ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons lemon zest

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon kosher salt

¾ cup whole milk Greek yogurt (you can use other yogurt or sour cream, but the texture and rise of the final product may be different)

½ cup unsalted butter (1 stick), melted and slightly cooled

2 eggs

1 teaspoon vanilla extract

2 cups raspberries, fresh or frozen (cut them in half if they’re large)

Crumb Topping

½ cup all-purpose flour

¼ cup brown sugar

1 teaspoon lemon zest

Pinch of kosher salt

3 Tablespoons cold butter, cut into small pieces

Preheat the oven to 375 degrees. Spray a muffin tin with cooking spray or line with paper liners.

In a large bowl, whisk together the flour, sugar, lemon zest, baking powder, baking soda, and salt. In a separate bowl, whisk together the yogurt, butter, eggs, and vanilla.

Gently stir the wet ingredients into the dry ingredients until almost fully incorporated. Carefully fold in 1 ½ cups of the raspberries. Be careful not to overmix! The batter will be very thick. 

Scoop the batter into the prepared muffin tin. (I like to use an ice cream scoop for this.) Take the final ½ cup of raspberries and divide them evenly among the muffins. (By adding a few raspberries on the top here, they won’t all sink to the bottom while baking.)

Sprinkle on the crumb topping (recipe below). Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let the muffins sit in the tin for just a few minutes to cool, then remove to a wire rack to finish cooling. 

Muffins are best fresh, but on day two, do like Smitten Kitchen does. Halve the muffins, toast them under the broiler, and slather on plenty of salted butter. You won’t regret it.

For the Crumb Topping

Mix together the flour, sugar, zest, and salt in a bowl. Then add the butter. You can use a pastry cutter to cut the cold butter into the mixture until you get a crumb-like texture. Or, I like to just use my hands to pinch together the butter with the sugar mixture to create large clumps. Then add the crumb topping to the muffins before baking.