**This RECIPE has been UPDATED. Find the updated version HERE.**
want need chocolate for breakfast. Sometimes it’s a perfect pair with your third cup of coffee. Sometimes it’s just what you needed to make a gloomy morning seem brighter.
Chocolate muffins always make me happy–it’s like dessert for breakfast without actually being dessert. These muffins keep it real with healthful yogurt, a touch of olive oil, some nutty wheat germ, a bit of cocoa, some nuts for crunch, and a handful of chocolate chips for good measure. They aren’t too sweet, so go ahead and smear some berry jam on there. Or, if you
want need to, a smear of nutella or cookie butter would be amazing–I totes won’t judge.
Double Chocolate + Pistachio Muffins
Makes 8 standard size muffins.
Adapted from this recipe.
You could definitely leave out the pistachios and make these nut-free, or switch them out for another nut.
1 1/4 cups all-purpose flour
3 Tablespoons unsweetened cocoa powder
7 Tablespoons brown sugar
2 Tablespoons wheat germ (optional)
1/4 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain greek yogurt
3 Tablespoons olive oil
1/4 cup milk
1/2 teaspoon vanilla extract
1/3 cup chocolate chips
1/4 cup coarsely chopped pistachios, plus 1-2 tablespoons for topping
Preheat oven to 350*F. Line a muffin tin with 8 paper liners.
In a mixing bowl whisk together the flour, cocoa, sugar, wheat germ, salt, baking powder, and soda. Fold in the chocolate chips and 1/4 cup nuts.
In a large measuring cup whisk the egg, whisk in the yogurt, oil, milk, and vanilla to combine well. Pour the wet mixture into the dry and fold until just combined. Divide the batter between muffin cups and sprinkle remaining nuts over the tops of each muffin. Bake in the center of the oven for 16-18 minutes or until a toothpick inserted in the center of the muffin comes out clean. Cool on a wire rack. Can be stored in an airtight container at room temperature for 3 days.