Breakfast

Double Chocolate Pecan Muffins

Double Chocolate Pecan Muffins  |  Lemon & Mocha

November already? I’m here to sweeten your Friday with these Double Chocolate Pecan Muffins! Another monthly muffin post, except there’s something different about this one. This is not the Food Network Magazine’s November muffin recipe. Theirs was a corn chestnut muffin that Matt and I could not get excited about so I made these Double Chocolate Pecan Muffins instead!

Double Chocolate Pecan Muffins  |  Lemon & Mocha

I used the base from February’s Double Chocolate Salted Caramel Muffins since they were extra chocolatey and moist. Then I add some cinnamon and brown sugar spiced pecans to the top that you can whip together in a small mixing bowl. The inspiration for these November muffins came from my love of chocolate pecan pie – see recipe for Mini Molten Chocolate Pecan Pies – but way easier and perfect for eating for breakfast.

Double Chocolate Pecan Muffins  |  Lemon & Mocha

There’s a few things I miss about college, but one of the biggest is their dining hall food – is that weird? Every once and a while Boston College would have slices of the most amazing chocolate pecan pie in to-go boxes and I always had to get it, and maybe a second one for my mini fridge. As you know I have a hard time parting with chocolate treats and I begrudgingly shared these muffins, but I’m glad I did because everyone really liked them! Also, because then I would have eaten them all so basically a win-win all around.

Double Chocolate Pecan Muffins  |  Lemon & Mocha

It’s also fitting to be posting these for the November Muffins since Diane’s birthday is later this month and my stepmom loves chocolate pecan pie – big emphasis on the chocolate! I hope you all love these muffins! I don’t like the sound of December’s muffin either so I have something in the works for that one, too. Think savory like March’s Irish Cheddar, Bacon and Potato Muffins – yum!

Double Chocolate Pecan Muffins  |  Lemon & Mocha

Did any of you make the Food Network Magazine’s November muffins? What did you think? Also, don’t forget to turn back your clocks this weekend. Fun fact – Japan hasn’t observed daylight savings time since 1951, but they are considered adopting it for the 2020 Olympic Games. Okay, that’s all I have for you today, happy Friday, friends!

Double Chocolate Pecan Muffins  |  Lemon & Mocha

Double Chocolate Pecan Muffins
 
Yield: 12 muffins
Ingredients
  • ¾ cup chopped pecans
  • ½ tablespoon butter, melted
  • 1 tablespoon brown sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of salt
  • 1½ cups all-purpose flour
  • ¾ cup granulated sugar
  • ½ cup unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup semisweet chocolate chips
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
Directions
  1. Preheat the oven to 375 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
  2. In a small bowl, combine the chopped pecans, melted butter, brown sugar, cinnamon, nutmeg and pinch of salt. Set aside.
  3. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chips and stir to combine.
  4. In a small bowl, whisk the eggs. Add the milk and vegetable oil then whisk until smooth. Pour the egg mixture into the flour mixture and stir until just combined.
  5. Evenly pour the batter into the prepared paper liners. Each muffin cup should be filled ⅔ to the top. Bake for 2 minutes then remove the muffin pan from the oven and working quickly, spoon some of the pecan mixture into the center of each muffin. Return the pan to the oven. Continue to bake for 16-20 more minutes, or until a toothpick inserted into the muffin comes out with just a crumb or two.
  6. Let the muffins cool in the pan for 5 minutes then move the muffins to a cooling rack until completely cooled.

 Recipe from January/February 2018 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Cookie Butter Cheesecake Stuffed Pumpkin Bread

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

Yes, this is real life. We’ve taken a layer of cheesecake and stuffed it inside pumpkin bread. Not just plain cheesecake, but cookie butter cheesecake. This, my friends, is the one baked good you need to make this fall. And then again in the winter. And maybe even this spring and summer because you won’t have gotten enough of it yet.

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

The pumpkin bread on its own is the best pumpkin bread I’ve ever had. It’s moist, well spiced and packed with pumpkin flavor. A lot of pumpkin bread recipes end up being bland and too light on pumpkin flavor so I love that I found my perfect go-to recipe. It also has just the right amount of sweetness for me since I definitely have a sweet tooth.

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

If that wasn’t good enough on its own, there’s that cookie butter cheesecake swirled throughout the bread! I like the typical pumpkin and cream cheese pairing, but to me the plain cream cheese tends to overpower the pumpkin sometimes since its slight sourness is in such contrast with the warmly spiced pumpkin. I thought the brown sugar and cinnamon spices of the cookie butter would complement the pumpkin really well. And they do!

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

The cookie butter might even make it taste a little too good. I usually share all the treats that I make, but this was one I had a tough time parting with. I gave away two slices and the rest got cut up, wrapped and put into the freezer. Although I’m not sure why I bothered freezing it since it will most likely be gone by the time I even post this recipe. [Update: it’s most definitely all gone].

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

If you’ve never bought cookie butter, you can find it in a lot of stores now. I buy the Lotus Biscoff brand, which you can find on Amazon here, and Trader Joe’s has their own brand that’s pretty good as well. Already obsessed with cookie butter? Make my Lemon Cookie Butter Cheesecake Parfaits pronto! Maybe even swapping the lemon curd for some pumpkin puree? Okay, I think I just found a recipe to post for next fall!

Cookie Butter Cheesecake Stuffed Pumpkin Bread  |  Lemon & Mocha

Cookie Butter Cheesecake Stuffed Pumpkin Bread
 
Yield: 1 loaf
Ingredients
for the cookie butter cheesecake swirl
  • 8 ounces cream cheese, room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup cookie butter
  • ¼ cup plain yogurt (any fat percentage, Greek or regular)
  • 1 large egg
for the pumpkin bread
  • 1⅓ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree
  • ⅓ cup vegetable oil
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 large egg
  • Powdered sugar, for dusting
Directions
for the cookie butter cheesecake swirl
  1. Beat the cream cheese and granulated sugar in a large bowl with a hand mixer or the bowl of a stand mixer until smooth and fluffy. Add the cookie butter, yogurt and egg to the bowl and beat until combined. Set aside.
for the pumpkin bread
  1. Make sure your oven rack is positioned in the bottom third of your oven then preheat the oven to 325 degrees F. Grease and flour a 9 x 5” loaf pan.
  2. In a medium bowl, sift together the flour, baking soda and salt. Set aside.
  3. In a large bowl, add the sugar and pumpkin puree. Whisk to combine then whisk in the oil, pumpkin pie spice, vanilla and egg. Add in the flour mixture and whisk until just combined.
  4. Scoop out and reserve 1 cup of the pumpkin batter. Pour the remaining batter into the prepared baking pan and spread it evenly. Use a spoon to scoop the cookie butter cheesecake mixture onto the pumpkin batter in the pan. Take the reserved 1 cup of pumpkin batter and pour it in a line down the center of the pan. Using a knife, swirl the batter and cheesecake layer by inserting the tip of the knife into the batter and dragging/swirling it about 5 times.
  5. Bake for 1 hour and 15 minutes, or until the top of the loaf is cracked and a toothpick inserted into the center of the loaf comes out clean. Let cool in the pan on a wire cooling rack for 30 minutes then carefully invert onto a plate or another cooling rack before flipping upright. Let cool completely. This will take at least another 1½ hours. Dust with powdered sugar before serving, if desired.
Notes
You can substitute sour cream for the yogurt.

Recipe slightly adapted from Food Network.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Apple Pumpkin Muffins

Apple Pumpkin Muffins  |  Lemon & Mocha

Happy October! October is my favorite month of the year for multiple reasons. First, it’s full of all kinds of fun dates, like my wedding anniversary, my birthday and Halloween (my second favorite holiday after Christmas). Second, especially for us New Englanders, the crisp weather and colorful foliage is seriously on point. Third, the weather has cooled off enough, but it’s not busy holiday season yet, which means time for making all the fall treats!

Apple Pumpkin Muffins  |  Lemon & Mocha

I was loving the Food Network Magazine’s concept for the October muffins – Apple Pumpkin Muffins. Pumpkin muffins are topped with some cinnamon spiced apples and a vanilla glaze. I have to be honest that these muffins were a bit of a letdown for me. I loved the apples and the texture was great, but it was missing one very important thing – pumpkin!

Apple Pumpkin Muffins  |  Lemon & Mocha

If I’m eating a pumpkin baked good I want it to immediately have a strong pumpkin taste, not a subtle, “I think this is pumpkin…” taste. I’m not surprised that the pumpkin flavor was so light since the recipe only uses half a cup of pumpkin. If I was to make these again I might try substituting an additional quarter cup of pumpkin puree for one of the eggs.

Apple Pumpkin Muffins  |  Lemon & Mocha

I might even use a different pumpkin muffin recipe entirely, but I would definitely keep the buttery cinnamon cooked apples on top. These apples would also be really good in last month’s Peanut Butter and Jelly Muffins instead of the jelly since apples and peanut butter taste so well together. Case in point – these Peanut Butter Apple Bars. The Apple Pumpkin Muffins might be a good recipe to make for someone who isn’t a big pumpkin fan and won’t be offended by the lack of pumpkin punch because they still taste good, I just had extra high hopes.

Apple Pumpkin Muffins  |  Lemon & Mocha

Looking ahead into November and December I have to say that I am not thrilled with the Food Network Magazine’s muffin picks for those months. Since I’m underwhelmed by the recipes (and they call for some odd ingredients) I’ve decided that I am going to create my own perfect November and December muffins so stay tuned!

Apple Pumpkin Muffins  |  Lemon & Mocha

Apple Pumpkin Muffins
 
Yield: 12 muffins
Ingredients
for the apple topping
  • 1 granny smith apple
  • 1 tablespoon butter
  • 1 teaspoon sugar
  • Pinch of ground cinnamon
  • Pinch of salt
for the muffins
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup sugar
  • 6 tablespoons unsalted butter, melted
  • 1 cup whole milk
  • ½ cup pure pumpkin puree
  • 1 teaspoons vanilla extract
  • 2 large eggs
for the glaze
  • ½ cup confectioners’ sugar
  • 2 teaspoons whole milk
  • ¼ teaspoon vanilla extract
Directions
for the apple topping
  1. Peel and core the apple. Cut into 12 wedges then chop each wedge into ½” pieces.
  2. Heat a small skillet over medium-high heat. Melt the tablespoon of butter then add the apple pieces, sugar and pinch of cinnamon and salt. Cook until the apples are cooked and browned, about 5 minutes, stirring occasionally. Let cool while you make the muffin batter.
for the muffins
  1. Preheat the oven to 350 degrees F then line a 12-cup muffin pan with paper liners and set aside.
  2. In a large bowl, sift together the flour, baking powder, cinnamon and salt to combine.
  3. In a medium bowl, whisk together the sugar, melted butter, milk, pumpkin puree, vanilla extract and eggs. Stir into the flour mixture until just combined. Scoop the batter evenly into the prepared baking cups.
  4. Bake the muffins for 2 minutes. Quickly and carefully, pull the muffins out of the oven and top each with some of the apple mixture, dividing among the baking cups. Return the muffins to the oven and bake for 20-22 more minutes, or until a toothpick inserted in the center of the muffin comes out clean. Cool the muffins in the pan for 5 minutes then let them cool completely on a wire cooling rack.
for the glaze
  1. Whisk together the confectioners’ sugar, milk and vanilla in a small bowl. If the glaze is too thick, add a little more milk. Drizzle over the cooled muffins and let set for 10 minutes.

 Recipe from January/February 2018 issue of Food Network Magazine.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!

Fall Fruit Salad

Fall Fruit Salad  |  Lemon & Mocha

I can’t believe it’s already late September! Time goes by way too quickly for my liking, but at least it’s Friday so I’m not really complaining. I had a completely different recipe scheduled to share today, but then I made this Fall Fruit Salad and it was so good I decided it needed to be shared here on Lemon & Mocha.

Fall Fruit Salad  |  Lemon & Mocha

As soon as fall hits, everyone is all about the pumpkins and apples, myself definitely included. As great as those flavors are, there’s so many other seasonal fall fruits that often get ignored. I’m here to bring their gorgeous selves to the center stage with this Early Fall Fruit Salad. I’m including the ‘early’ because most of these fruits are in season right now and won’t be in just a week or two. It’s hard to keep up with all the seasonal fruits and vegetables going in and out of the stores! Just a few weeks ago I wanted to buy some fresh cherries, but seemingly overnight they had all disappeared from the produce shelves. So take advantage of these juicy fruits while you can!

Fall Fruit Salad  |  Lemon & Mocha

I mixed together blackberries, plums, figs and strawberries. I find that fall fruits and berries aren’t as sweet as most summer fruits so I’ve added a little maple syrup to sweeten them up. You’re going to want to use a bold maple syrup for that extra depth of flavor. I used an infused maple syrup, which you can read about in my Instagram post. I also added some lime juice and fresh mint, which really brings the whole fruit salad together.

Fall Fruit Salad  |  Lemon & Mocha

This fruit salad did not last long in our house. Matt opted to eat it as is, while I scooped mine over fluffy pancakes – so good! Another reason I love this fruit salad is having fruit prepped and ready in the fridge makes us much more inclined to reach for them as snacks during the week.

Fall Fruit Salad  |  Lemon & Mocha

There’s a little bit of time left while some of these fruits are still in season so we’ll definitely be back to the store soon to make some more Fall Fruit Salad. I hope you all enjoy and have a great weekend!

Fall Fruit Salad  |  Lemon & Mocha

Fall Fruit Salad
 
Yield: 4-6 servings
Ingredients
  • 6 ounces blackberries
  • 8 ounces strawberries, sliced
  • 2 ripe plums, cored and sliced
  • 8 figs, quartered
  • 3 tablespoons pure maple syrup
  • Juice from 1 lime
  • 1 tablespoon whole fresh mint leaves
Directions
  1. Combine the fruit in a serving bowl. Pour the maple syrup and lime juice over top. Gently toss to combine. Top with the fresh mint leaves; if they are large cut them in half.

 

Chocolate Chip Mini Muffins

Chocolate Chip Mini Muffins  |  Lemon & Mocha

As if the monthly Food Network Magazine muffins weren’t enough I’m now introducing even more muffins! That’s okay though because these Chocolate Chip Mini Muffins are so worth it. You know those mini muffins you can buy prepackaged at the grocery store? The Little Bites or Little Debbie ones, etc.? These Chocolate Chip Mini Muffins taste just like that so if you are a fan then you will be loving these mini bites. If you’ve never had them, I would almost describe them as chocolate chip pancakes, but in the form of a muffin. They are light, moist, soft – and chocolatey from all the mini chocolate chips, which is obviously the best part.

Chocolate Chip Mini Muffins  |  Lemon & Mocha

There are two dangerous aspects of this recipe. The first is that they are so easy to make. The second is that they are completely pop-able. As in, you just want to keep popping more and more of them in your mouth until they’re all gone. Oops. I first made these muffins to bring to my friend’s brunch football tailgate. I wanted something that didn’t need to stay hot and that would be a universal hit.

Chocolate Chip Mini Muffins  |  Lemon & Mocha

I highly recommend these mini muffins for brunch tailgates, morning potlucks or to have on hand when you’re going to be having guests stay with you. Or for eating in the car on a road trip, eating while watching Netflix or eating while biking along the coast. Also for breakfast, snack, lunch or dessert. Did I forget anything?

Chocolate Chip Mini Muffins  |  Lemon & Mocha

If you want to turn them into double chocolate chip mini muffins check out my note in the recipe. Also, a couple tips for baking and storing the muffins. As you can see in the photos, the muffins stay pale on the top. They do not get golden brown like a lot of other muffin recipes so if you are waiting for that you will overcook them. Just follow the recipe instructions and note so you will have perfectly moist and fluffy mini muffins.

Chocolate Chip Mini Muffins  |  Lemon & Mocha

I store the mini muffins at room temperature in a sealed plastic container so they stay soft just like the ones from the grocery store. Normally with muffins you don’t want them to get soft because you want the tops to stay nice and crunchy, but this is one case where they taste so good soft all over. I hope you all love these mini muffins as much as we do!

Chocolate Chip Mini Muffins  |  Lemon & Mocha

Chocolate Chip Mini Muffins
 
Yield: 48 mini muffins
Ingredients
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1¼ cups buttermilk
  • ⅓ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips
Directions
  1. Preheat the oven to 400 degrees F. Lightly spray a 24 cup mini muffin pan with nonstick cooking spray (or 48 cup if you have it). Set aside.
  2. In a large mixing bowl, sift together the flour, sugar, brown sugar, baking powder and salt until combined.
  3. In a medium mixing bowl, beat the egg until frothy. Add the milk, vegetable oil and vanilla extract then beat until combined. Pour into the flour mixture and stir until just combined - try not to over-mix. Fold in the mini chocolate chips.
  4. Scoop the muffin batter into the prepared muffin pan. It makes 48 mini muffins so if you only have one 24 cup mini muffin pan you will have to refill it after the first batch is done and the pan has had a chance to cool. Fill the muffin cups ¾ full. Bake for 9-11 minutes, or until a toothpick inserted in the center of the muffins comes out clean or with a crumb or two. Let cool for 1 minute in the pan before carefully transferring the muffins to a wire cooling rack.
Notes
The tops of the muffins stay pale so don’t wait for them to get golden or the muffins will be overcooked. Just check them with a toothpick at 9 minutes and see if they need more time or not from there.
If you want some chocolate chips right on the top of your mini muffins for presentation purposes, carefully pull out the muffin pan after they have been baking for about 2 minutes and quickly place a couple mini chips on the top of the muffins before returning to the oven.
If you want to make double chocolate mini muffins, you could add 2 tablespoons of sifted cocoa powder to the flour mixture. I haven’t experimented with this version enough, but you might want to add a little espresso powder to emphasize the chocolate flavor and a little more vegetable oil (maybe ½ to 1 tablespoon?) to keep them moist. I will try the chocolate version again soon and report back. Everyone that ate them liked them, I’m just extra picky when it comes to my own baking!

Recipe slightly adapted from All Recipes.

Some of the links above are affiliate links, which means I may receive a small commission for my referral. This does not affect the retail cost of the item. Thank you for supporting Lemon & Mocha!