Breakfast

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!

Peanut Butter & Jelly Muffins

Peanut Butter & Jelly Muffins  |  Lemon & Mocha

Thank you, Food Network Magazine, for bringing these outrageous Peanut Butter and Jelly Muffins into our lives! As you know from last week’s Peanut Butter and Strawberry Wrap, I am a big peanut butter and jelly fan. When I first saw these listed as the September muffins for the Food Network Magazine’s Muffin of the Month article, I wasn’t sure how my beloved sandwich would translate into muffin form. The answer is very, very, VERY well! Yes, three ‘very’s and some all-caps because these muffins deserve it.

Peanut Butter & Jelly Muffins  |  Lemon & Mocha

The base is a peanut butter muffin that is made with half whole wheat flour and half all-purpose flour. If that wasn’t peanutty enough, the top of the muffin is dipped in melted peanut butter then coated in chopped honey-roasted peanuts. Pure peanut butter heaven.

Peanut Butter & Jelly Muffins  |  Lemon & Mocha

As if they couldn’t get any better, a big dollop of strawberry jam, or your preferred jelly, is loaded into the middle of the muffin. I don’t know who the genius was at Food Network Magazine that developed this recipe, but it literally tastes like someone took a peanut butter and jelly sandwich – bread and all – and morphed it into a muffin for your breakfast and snacking pleasure.

Peanut Butter & Jelly Muffins  |  Lemon & Mocha

The brown sugar and the honey-roasted peanuts allow for just the right amount of sweetness without them tipping over into the full-on dessert category. I think the combination of the flours really gives it that sandwich taste, in the best way possible.

Peanut Butter & Jelly Muffins  |  Lemon & Mocha

If you don’t like jelly or jam you could always skip that part, but I will let you know that is what took the muffins to the next level of deliciousness for me. Everyone who tried these was a big fan and the recipe is definitely going in my make-again pile. If you like a classic PB&J you are going to go nuts for these muffins! See what I did there? 😄

Peanut Butter & Jelly Muffins  |  Lemon & Mocha

Peanut Butter & Jelly Muffins
 
Yield: 12 muffins
Ingredients
  • ⅔ cup whole wheat flour
  • ⅔ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup creamy peanut butter, divided
  • 1 cup whole milk
  • ½ cup packed light brown sugar
  • 6 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup honey-roasted peanuts, finely chopped
  • 1 cup strawberry jelly or jam
Directions
  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 mixing bowl, sift together both flours, baking powder and salt.
  3. In a medium mixing bowl, whisk together ⅓ cup of the peanut butter, milk, brown sugar, melted butter, vanilla and eggs until combined. Stir in the flour mixture until just combined.
  4. Divide the batter between the prepared muffin cups. Fill them about ¾ of the way full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean and the tops are lightly browned. Cool the muffins for 5 minutes in the pan then transfer to a wire cooling rack to cool completely.
  5. Once the muffins are cool, use a melon baller or a teaspoon to scoop out a small, shallow hole in the center of each muffin. Place the chopped peanuts on a small plate. In a small microwave-safe bowl, microwave the remaining ⅔ cup of peanut butter until melted. Start with 20 seconds and then microwave in additional 10 second increments if needed. Dip the top of the muffin in the melted peanut butter, let the excess drip off, then dip into the chopped peanuts. Repeat with the rest of the muffins. Spoon about 1 heaping teaspoon of strawberry jelly or jam into the shallow hole in each muffin. Repeat for the remaining muffins then let set for 5 minutes before serving.

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!

Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins  |  Lemon & Mocha

I told you I would make it back to the July muffins in August! The Blueberry Nectarine Muffins were too good not to share early, but today we’re talking all about these Lemon Poppy Seed Zucchini Muffins the Food Network Magazine selected for the July muffins. I was really excited for these muffins because I know zucchini can help make baked goods extra moist, just like my Double Chocolate Zucchini Bread. I also love lemon desserts – Lemon Cookie Butter Cheesecake Parfaits or Lemon Curd Tart with Fresh Berries, anyone?

Lemon Poppy Seed Zucchini Muffins  |  Lemon & Mocha

Especially after how amazing the August Blueberry Nectarine Muffins came out my expectations were very high for these Lemon Poppy Seed Zucchini Muffins. I can’t say they completely met my expectations. They were really great muffins, though. The grated zucchini and the buttermilk helped make them very moist. The sugary crackly top of the lemon-poppy seed sugar was on point.

Lemon Poppy Seed Zucchini Muffins  |  Lemon & Mocha

Even still, I felt like they were missing a little something. The topping was full of lemon flavor, but I think the lemon flavor of the actual muffins was a bit more subdued and I prefer lemon to really punch my taste buds. Since it is more subtle, maybe these muffins would be more universally appealing in case someone isn’t obsessed with lemon. I think if my expectations weren’t so high I would have liked these muffins even more. I did, however, like them a lot better the second day after they had completely cooled and the flavors had a chance to meld than when I first tried them warm out of the oven.

Lemon Poppy Seed Zucchini Muffins  |  Lemon & Mocha

I would still recommend them though because the flavor and the texture was good, although if you really want them to scream lemon I would experiment with adding some more zest or some lemon juice to the batter. You could even try adding lemon yogurt instead of the plain yogurt or buttermilk. I will definitely be giving them a second shot in the future with some added lemony goodness.

Lemon Poppy Seed Zucchini Muffins  |  Lemon & Mocha

Lemon Poppy Seed Zucchini Muffins
 
Yield: 12 muffins
Ingredients
  • 1 lemon, zested
  • 1 cup sugar
  • 2 teaspoons poppy seeds
  • 1½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • ¼ cup buttermilk or plain yogurt (not Greek)
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 cup packed grated zucchini (about 1 zucchini)
Directions
  1. Preheat the oven to 350 degrees F then line a 12-cup muffin pan with paper liners and set aside.
  2. In a medium mixing bowl, combine the lemon zest, sugar and poppy seeds. Measure out 3 tablespoons of the lemon-poppy seed sugar and set aside in a small bowl.
  3. In a large mixing bowl, sift together the flour, baking soda, baking powder and salt.
  4. In the medium bowl with the remaining lemon-poppy seed sugar, add the vegetable oil, buttermilk (or yogurt), vanilla and eggs. Whisk to combine then stir into the flour mixture until just combined. Mix in the grated zucchini.
  5. Divide the batter between the prepared muffin cups. Fill the liners about ¾ full then sprinkle the tops of the muffins with the 3 tablespoons of lemon-poppy seed sugar. Bake for 23-25 minutes or until the muffin edges are golden brown and a toothpick inserted in the center of the muffin comes out clean. Cool the muffins for 5 minutes in the pan then transfer to a wire cooling rack to cool completely.

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!

Triple Berry Waffles

Triple Berry Waffles  |  Lemon & Mocha

My Dad’s birthday was this past weekend and whenever I think about my Dad I think about waffles. Or maybe it’s whenever I think about waffles I think about my Dad. Either way, this morning we’re doing Triple Berry Waffles in honor of my Dad.

Triple Berry Waffles  |  Lemon & Mocha

Now, not to make it confusing, but we’re doing triple berries two ways. The first way is that we are using three types of berries. I went with a classic strawberry, blueberry and raspberry combination. The second way is that we are using the berries three different ways in this recipe. We have berries in the waffle batter, we have fresh berries on the waffles and then we have a berry sauce drizzled on top! So they’re really like Double Triple Berry Waffles, but that doesn’t make much sense so Triple Berry Waffles it is. Have I confused you yet? I hope not, I’m just really excited about all these berries!

Triple Berry Waffles  |  Lemon & Mocha

I used my Perfect Buttermilk Waffles as the base before loading them with the strawberries and blueberries. I used raspberries for the sauce only, but you could substitute raspberries for some of the strawberries or blueberries that are inside the waffle batter or fresh on top.

Triple Berry Waffles  |  Lemon & Mocha

As always, if you don’t have a waffle maker you could thin the batter with a little milk and make them into pancakes, but waffles are so fun! So definitely think about getting a waffle maker if you don’t have one. This is the one we have.

Triple Berry Waffles  |  Lemon & Mocha

In addition to the Perfect Buttermilk Waffles and the Churro Waffles with Raspberry Sauce, I also have a recipe for savory waffles. Remember the Cheddar Scallion Waffles I made into an epic eggs benedict? Yum! I need to make that one again soon! If you’re in the mood for something sweet this week though I highly recommend these Triple Berry Waffles that are bursting with fresh berry flavor and were inspired by my Dad. Do waffles make you think of anyone special? Other than Donkey from Shrek, of course!

Triple Berry Waffles  |  Lemon & Mocha

Triple Berry Waffles
 
Yield: 8-10 waffles and ¾ cup raspberry sauce
Ingredients
for the waffles
  • ½ cup unsalted butter, melted and cooled in a medium mixing bowl
  • 1¾ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 3 large eggs, room temperature
  • 1½ cups buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup chopped fresh strawberries, plus more for topping
  • ½ cup blueberries, plus more for topping
for the raspberry sauce
  • 12 ounces frozen unsweetened raspberries
  • ¼ cup sugar
  • ½ teaspoon lemon juice
Directions
for the waffles
  1. Turn on the waffle iron to get it hot and spray with nonstick cooking spray, depending on manufacturer’s instructions.
  2. Sift the flour, baking powder, baking soda, sugar and salt into a large mixing bowl. Stir to combine then create a well in the center for the liquid ingredients.
  3. Add the eggs to the cooled butter mixing bowl and beat until frothy. Add the buttermilk and vanilla extract. Beat again until well-combined.
  4. Pour the buttermilk mixture into the well in the dry ingredients. Stir with a wooden spoon until just combined. The buttermilk and leavening will create a batter full of air bubbles. Lightly fold in the chopped strawberries and blueberries.
  5. Pour the batter onto your waffle iron in batches and cook according to manufacturer’s instructions. If working in batches, let waffles rest on a cooling rack after they are cooked, or place them directly on the rack of your oven or toaster oven on a low heat to stay warm. Top with the raspberry sauce, fresh berries and whipped cream.
for the raspberry sauce
  1. Thaw the raspberries in the microwave or on the stovetop. Once thawed, place a fine mesh strainer over a small saucepan. Press the raspberries through the strainer by pressing with the back of a spoon. Scoop the seeds off the strainer as needed. When all the raspberries have been pushed through and left only the seeds, all the sugar and lemon juice to the sauce pan. Heat over medium-low heat and stir until the sugar has dissolved and the raspberry sauce is heated through. Serve warm.
Notes
If you don’t have buttermilk handy, you can use the following substitution. Put 1 tablespoon of lemon juice in a liquid measuring cup. Fill the measuring cup with milk (I use skim, any milk-fat percentage should work) until it equals 1½ cups. Let sit for 5 minutes before using in the recipe.

Waffle recipe slightly adapted from Food.com.
Raspberry sauce recipe from Joy of Baking.

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!