Double Chocolate + Pistachio Muffins

Sometimes you 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 egg

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.




  1. says

    Oh yum. I love chocolate all the time! I need these today, and man-0-man, there’s crunchy cookie butter now… I need to get that and make these and drink champagne with my dessert-fast.

  2. says

    Oh goodness, Nutella on these muffins (or any muffin!) would be a dream. You just opened up my world to some great possibilities. How have I never thought of that? I guess eating Nutella off a spoon isn’t it’s only use…

  3. says

    Mmmmm. These definitely do not look healthy-ish. Must give them a go after finishing the healthy-ish chocolate muffins I made on the weekend ;-)

  4. says

    The other night I made the banana muffins you posted a while ago and I may or may not have eaten most of them. I’m sure I would do the same with these, a chocolate muffin diet sounds pretty awesome.

  5. says

    So true, Cindy – sometimes you do need chocolate for breakfast. I finally got to try this cookie butter that everyone’s always raving about while I was in the U.S. last month, and I’m in love! It would definitely be amazing on these muffins.

  6. says

    A chocolate muffin with berry jam would TOTALLY hit the spot right now. I’ll have to wait another week until I’m done with this silly self-imposed cleanse thing before I dig in. In moderation, of course.


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