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.