Breakfast

S’mores Muffins

S'mores Muffins  |  Lemon & Mocha

We have made it halfway through the Food Network Magazine’s Muffin of the Month recipes and we are being rewarded with these outrageous, gooey and chocolately S’mores Muffins. Yes! When I first saw all the Muffin of the Month recipes the s’mores one caught my eye. Because s’mores are amazing. Obviously. And so is chocolate. Duh. I looked at them and thought, “I can’t wait for June!”

S'mores Muffins  |  Lemon & Mocha

In addition to thoughts of me stuffing my face with s’mores muffins, the other part of my brain was seriously confused as to how the Food Network could let something called a S’mores Muffin into their magazine without toasted marshmallow. I would understand if the marshmallow was a middle layer or inside the muffin, but a layer of marshmallow right on top sitting completely un-toasted? Unacceptable!

S'mores Muffins  |  Lemon & Mocha

If you’re confused because I’m going on and on about un-toasted marshmallow while the photos on your screen clearly have crispy gooey marshmallow I will let you know that I rectified this horrific oversight. I know I said I wasn’t going to change these Food Network muffin recipes so I could properly review them (other than my food allergy last month), but I couldn’t not toast this marshmallow. Too much was on the line- I’ve been thinking about these muffins since January!

S'mores Muffins  |  Lemon & Mocha

These S’mores Muffins did not disappoint. In fact, they exceeded my expectations of deliciousness. I love how they swapped some of the flour for graham cracker crumbs to give the muffin base a hint of that spiced cookie taste. I did use semisweet chocolate chips instead of milk chocolate chips because that’s what I keep in our house, but I’m kicking myself because they would have tasted even more authentically s’mores if I had stuck with the milk chocolate.

S'mores Muffins  |  Lemon & Mocha

The melted chocolate and roasted marshmallow fluff probably pull these into the dessert category, but I’m going to stick with they are called muffins so I’m allowed to eat them for breakfast. No judgement allowed, just a quiet breakfast table except for the occasional “mmmm” because everyone is busy indulging in these crave-worthy S’mores Muffins.

S'mores Muffins  |  Lemon & Mocha

S'mores Muffins
 
Yield: 12 muffins
Ingredients
  • 1 cup milk chocolate chips
  • 1 cup all-purpose flour
  • 1½ cups graham cracker crumbs, from about 15 full-size crackers
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup sugar
  • 1 stick unsalted butter, melted and cooled slightly
  • ½ cup whole milk
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • ¾ cup marshmallow cream, or 1 tablespoon per muffin
Directions
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a small bowl, combine the chocolate chips with 2 teaspoons of the flour and set aside.
  2. In a large bowl, combine the flour, graham cracker crumbs, baking powder and salt.
  3. In a separate medium bowl, whisk together the melted butter, sugar, milk, vanilla and eggs until smooth. Pour into the flour mixture and stir until just combined. Add the chocolate chip mixture and stir.
  4. Divide the muffin batter among the lined cups. They should fill the liners ¾ full. Lightly tap the bottom of the pan on a hard surface so the top of the batter smooths out slightly. Bake the muffins for 20-25 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 remove to a wire cooling rack. Once completely cool, top each muffin with a tablespoon of the marshmallow cream. To toast your marshmallow cream, use a kitchen torch or place them under a broiler for 5-10 minutes, making sure to watch them carefully.

 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!

Breakfast Salad Bowls with Grapefruit & Avocado

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

I never thought I would see the words breakfast and salad together, unless we were talking about a fruit salad or it was opposite day and breakfast actually meant dinner. However, the day has come and I am not talking about a fruit salad, although there is fruit in this salad, and it is not opposite day, at least the last time I checked. No, today we are legitimately talking about a salad for breakfast. I often find myself stuck in a breakfast rut. Lately it’s been a banana and a Greek yogurt every. single. morning. Anyone else? Then I started seeing breakfast salads popping up all over Instagram. You would think with my salad aversion I would have kept scrolling, but the possibilities for combinations of toppings drew me in. Salads for breakfast are actually awesome and don’t let anyone tell you otherwise!

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

Here are three reasons I think salads for breakfast are pretty cool: 1. Salads are quick and easy to make, especially when almost everything is prepped ahead of time. This checks a serious box for weekday breakfast approved.

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

2. The topping ideas are endless! If you wake up craving something sweet then you could load it up with some fresh berries. Feeling savory? Throw in some chicken sausage.

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

3. This is the most boring reason, but a very important one. I find breakfast to be a hard meal to sneak veggies into and a breakfast salad is a perfect way to get more vegetables into the first meal of the day. For the first Lemon & Mocha breakfast salad bowl I went with a grapefruit and avocado pairing along with a runny egg, of course, because the runny yolk mixed with the dressing takes it to a whole new flavor dimension. The dressing is my favorite quick shallot vinaigrette. It’s flavorful, has the right amount of acid and beautifully complements these breakfast salad bowls.

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

Although there are no grains in the photos, when I usually make this dish I add quinoa. I forgot it when I was rushing to take my photos, but it adds some heartiness to the dish and soaks up the yolk really well. Farro or barley would both be good substitutions as well. So, do you think you’re going to try a breakfast salad bowl soon?

Breakfast Salad Bowls with Grapefruit & Avocado  |  Lemon & Mocha

Breakfast Salad Bowls with Grapefruit & Avocado
 
Yield: 4 salads
Ingredients
for the salad
  • 12 cups salad greens
  • 1 grapefruit, segmented and seeds removed
  • 1 avocado, sliced
  • 1 cup cooked quinoa, optional (see note)
  • 4 eggs, poached or fried over-easy
  • 1 teaspoon everything bagel seasoning
for the dressing
  • ¼ cup olive oil
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons honey
  • 1 tablespoon minced shallot
  • Salt and pepper to taste
Directions
for the salad
  1. Place 3 cups of the washed salad greens in 4 shallow bowls. Divide the grapefruit segments, avocado slices and eggs between each bowl. If you are using quinoa add it now. Sprinkle the everything bagel seasoning over the avocado slices. Top with the dressing and enjoy.
for the dressing
  1. Whisk all ingredients together. Salt and pepper according to taste.
Notes
I included the quinoa in the recipe because that was my original vision for this breakfast salad, but I forgot when I made it to take photos - oops! The grains go nicely with the salad, especially to soak up the egg, and make it more filling. If you don’t want to use quinoa, farro or barley would both be good substitutes.

 

Strawberry Rhubarb Crumble Muffins

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

I’m so excited the muffin of the month is back on track with another delicious, seasonal and so-good-I’m-just-going-to-have-one-more muffin. Strawberries and rhubarb are now in season so it makes perfect sense that the May muffins are Strawberry Rhubarb Crumble. I have been diligently making (and eating) the Food Network Magazine’s Muffin of the Month for 2018 and reporting to you all with my feedback and the recipe. Although Matt and I are still having a hard time saying anything can beat the March Irish Cheddar, Bacon and Potato Muffins (yes, they were that incredible!), these Strawberry Rhubarb Crumble Muffins are one of our favorites so far.

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

The muffins are soft and the inside is the texture of a super moist cake, which is caused by the juicy strawberries and rhubarb. What took these muffins into the over-the-top delicious category is the buttery brown sugar crumble topping. Slightly crunchy, the topping adds a second level of flavor that pairs perfectly with the fruit.

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

I have not been making any changes to these muffin recipes from the Food Network Magazine because I want to review them as written, but I did make an exception for the topping on these muffins due to an allergy. The topping calls for 3/4 cup rolled oats and since I am allergic to oats I omitted them so I would be able to enjoy them. The recipe calls for putting the crumble topping on the unbaked muffin batter before putting them in the oven and I already had almost too much crumble without the oats, so I’m sure if you included the oats you would have a fair amount of excess crumble topping. The top of my muffins didn’t look like the Food Network Magazine’s version since my crumble topping seemed to melt and spread. I’m not sure if this was because of the lack of oats or if my butter was too soft, but regardless they tasted so good I’m going to be making them this exact same way the next time I make them.

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

This was my first time cooking with rhubarb and I found it to be a very simple ingredient to use. The recipe only calls for one stalk and it looks like a stalk of celery. I cut off the ends and chopped the rest up into 1/2-inch pieces before tossing in the sugar with the chopped strawberries. The rhubarb gets completely soft like the strawberries in the baked muffins and provides the right amount of tartness. Since the rhubarb was tossed with sugar and then baked, the tart quality of the rhubarb is very subtle and definitely not bitter, which is how people have described rhubarb to me in the past. If baked rhubarb always tastes this good there’s some more rhubarb-infused baked goods in my future while it’s still in season!

Strawberry Rhubarb Crumble Muffins  |  Lemon & Mocha

Strawberry Rhubarb Crumble Muffins
 
Yield: 12 muffins
Ingredients
for the topping
  • ¾ cup rolled oats, optional (I omitted this)
  • ½ cup packed light brown sugar
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into pieces
for the muffins
  • 1 stalk rhubarb, cut into ½-inch pieces (about 1 cup)
  • ⅔ cup chopped strawberries
  • ¾ cup plus 1 tablespoon granulated sugar
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • ⅔ cup milk
  • 6 tablespoons unsalted butter, melted an cooled slightly
  • 1 tablespoon lemon juice
  • Powdered sugar, for dusting
Directions
for the topping
  1. In a medium bowl, mix together the oats (if using), brown sugar, flour and salt. Add the butter pieces and use a fork or pastry blender to cut in the butter until it creates small clumps. Set aside.
for the muffins
  1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside.
  2. In a small bowl, combine the rhubarb, strawberries and 1 tablespoon of the granulated sugar. Set aside.
  3. In a large bowl, sift together the flour, ¾ cup granulated sugar, the baking powder, the baking soda and the salt. Make a well in the center then add the eggs to the well. Whisk to combine then stir in the milk, melted butter and lemon juice until just combined. Stir in the rhubarb mixture, being sure not to over-mix.
  4. Evenly divide the batter among the 12 muffin cups. They will be filled most of the way to the top. Top the muffin batter cups with the topping. There may be some leftover. Bake the muffins for 25-30 minutes or until a toothpick inserted in the center of the muffin comes out clean and the tops of the muffins are lightly browned. Cool the muffins for 5 minutes in the pan then remove to a wire cooling rack. Once completely cool, dust with the powdered sugar.

 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!

Churro Waffles with Raspberry Sauce

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

Churro waffles! Yes! If you thought waffles couldn’t get any tastier just look at these photos. Crispy outside; soft inside; these waffles have been coated in cinnamon-sugar to channel some serious churro vibes. I stumbled across these insanely delicious waffles because last year for Matt’s birthday my brother-in-law, Nick, was coming to visit and I wanted to come up with a special menu. Matt’s birthday falls on the 5th of the month so I decided to deem the day Cinco de Matto and serve my spin on Mexican food all weekend.

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

When deciding what to make for brunch, I immediately thought of churros since Matt loves them. I do too, I mean, who doesn’t like fried dough covered in cinnamon-sugar?! When I saw the churro waffle recipe from one of my favorite food bloggers, Half Baked Harvest, I knew I had to make them.

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

I wanted something to brighten up the waffles and Matt loves raspberries so I went with a raspberry puree. The acidity of the raspberry sauce cuts through the sweetness of the churro waffles and is a great accompaniment. Other than churro waffles, this raspberry puree would work with a lot of other recipes, from drizzling over cheesecake to mixing into plain Greek yogurt. But today, we are using it to amplify these already awesome churro waffles. I used my Perfect Buttermilk Waffle batter for these before coating them in the cinnamon sugar.

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

Another fun idea for kids, or adults who like to eat like kids sometimes, would be to cut the waffles into strips before coating in the cinnamon-sugar – perfect for dunking into little bowls of the raspberry puree! You could lightly toast the waffle strips after cutting them to make sure they hold up to the dunking. Now all I can think about are waffle strips and how I want to go make some, but I digress. I hope you try these Churro Waffles with Raspberry Sauce soon! Or today since it is Waffle Wednesday, folks!

Churro Waffles with Raspberry Sauce  |  Lemon & Mocha

Churro Waffles with Raspberry Sauce
 
Yield: 8-10 waffles & ¾ cup raspberry sauce
Ingredients
for the waffles
  • ½ cup unsalted butter, melted and cooled
  • 1¾ cups all-purpose flour plus 1 tablespoon
  • 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 sugar
  • 1 tablespoon cinnamon
  • 4 tablespoons unsalted butter, melted
  • Pinch of salt
  • Whipped cream and fresh raspberries, 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. 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. Pour the batter onto your waffle iron in batches and cook according to manufacturer’s instructions. If working in batches, place the cooked waffles directly on the rack of your oven or toaster oven on a low heat to stay warm.
  4. Combine the sugar and cinnamon in a wide shallow bowl. Brush the warm waffles with the melted butter then dip in the cinnamon sugar to coat. I used my hands to sprinkle more on to make sure there was cinnamon-sugar in every nook and cranny. Repeat for all the waffles. Serve with the raspberry sauce, whipped cream and fresh raspberries.
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.

Churro waffle recipe adapted from Half Baked Harvest.
Raspberry sauce recipe from Joy of Baking.

Double Chocolate Zucchini Bread

Double Chocolate Zucchini Bread  |  Lemon & Mocha

Before you run away thinking I’m a crazy person for putting vegetables in my chocolate I have to tell you that you cannot actually taste the zucchini in this bread. As anyone who has tried zucchini bread before knows, even though there may be a ton of it in the bread all the zucchini does is make the loaf incredibly moist. So take that soft and sweet loaf, add in chocolate chips and cocoa powder, and the chocolate-addict in me is absolutely hooked.

Double Chocolate Zucchini Bread  |  Lemon & Mocha

I was a little skeptical of this recipe when I first tried it, but all that went away when I tried my first slice. I found myself eating it for breakfast, snack, dessert – you name it – until the next thing I knew it was completely gone. Based on the ingredients and a note from the original recipe author I know this Double Chocolate Zucchini Bread will freeze well, but I have yet to have a loaf make it to that point. Although you could always make two loaves and freeze one to have on hand, which is an excellent idea.

Double Chocolate Zucchini Bread  |  Lemon & Mocha

This recipe calls for instant coffee powder or espresso powder. As with my Perfect Chocolate Cupcakes, you cannot taste the coffee flavor; it just acts purely as an enhancer to the chocolate. You can certainly omit it, but I highly recommend to include it to help bring out that rich chocolate taste of the loaf.

Double Chocolate Zucchini Bread  |  Lemon & Mocha

Matt is the only coffee drinker in our house and he drinks espresso every morning. Since I don’t typically have instant coffee powder or espresso powder (which is not really for drinking, it’s a specialty ingredient used in baking) in the house, I found this awesome hack by Bright Eyed Baker to DIY my own espresso powder. Lay used espresso grounds on a baking sheet then bake on your oven’s lowest temperature for about 1 hour, or until they are toasted and crunchy. Then run through your coffee grinder to make a fine powder. Voila! Espresso powder and no wasted grounds!

Double Chocolate Zucchini Bread  |  Lemon & Mocha

So espresso powder hacks aside, this Double Chocolate Zucchini bread is perfect for using up all those extra zucchinis everyone tends to have in the summer, but don’t wait until then to try it!

Double Chocolate Zucchini Bread  |  Lemon & Mocha

Double Chocolate Zucchini Bread
 
Yield: 1 loaf
Ingredients
  • 1½ cups shredded zucchini, about 2 zucchinis, lightly patted dry
  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon instant coffee powder, or ¼ teaspoon espresso powder
  • 1 cup semi-sweet chocolate chips
  • 2 large eggs
  • ¼ cup vegetable oil
  • ¼ cup plain nonfat Greek yogurt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
Directions
  1. Preheat the oven to 350 degrees F. Spray a 9x5 or 8x4 loaf pan with nonstick cooking spray and set aside.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, instant coffee and ¾ cup of the chocolate chips. Stir to combine and set aside.
  3. Whisk together the eggs, vegetable oil, yogurt, sugar, brown sugar and vanilla in a medium bowl until combined. Pour into the flour mixture and whisk until just combined. Fold in the shredded zucchini. Pour the batter into the prepared baking pan. Top with the remaining ¼ cup of chocolate chips.
  4. Bake for 45-55 minutes or until a toothpick inserted in the center comes out clean. Let bread cool completely in the pan on a wire cooling rack. Once cooled, removed from the pan. Store in an airtight container for 5 days or even longer in the fridge. Bread also freezes well and can be thawed in the fridge.
Notes
You can be flexible about the yogurt in this recipe. If you would prefer full or low-fat yogurt instead of the nonfat feel free to substitute. You could also use regular non-Greek yogurt or vanilla yogurt instead of plain.

Recipe slightly adapted from Sally’s Baking Addiction.