Hey! How was your weekend? Did you get a mountain of snow? If you did, I am vv jealous. It’s been super gray here (totally normal for this area) and it’s been just a drizzle-fest. But, it was sunny for a bit this weekend, and we took full advantage with some puddle stomping in the park. Casper LOVES to stomp in puddles and since the park is near our house, I know we’re just a quick walk home in case he gets too crazy and ends up soaked (spoiler, he did).
Anyway, MUFFINS! I made these on Sunday when it was gloomy outside, and I was procrastinating on a promise to myself to go to they gym (boooo, I went). These guys are an updated version of the previously posted Double Chocolate Pistachio Muffins on my site with a simpler ingredient list. I went through a muffin making phase a few years ago where I was trying to make what is basically cake-for-breakfast virtuous-ish, but then I snapped out of it. I’ve nixed the wheat germ all-together and subbed the milk and yogurt with just buttermilk. I mean, yes, maybe these aren’t the best breakfast, but they make an excellent treat to enjoy in the afternoons with a cup of coffee or tea. I also doubt anyone would be mad if you brought out a basket of these for some sort of brunch situation. They’re tender and light with indulgent cocoa flavor and get tons of textural contrast from nutty pistachios, melty chocolate, and crunchy turbinado sugar tops.
- 1¼ cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 2 eggs
- ¾ cup sugar
- ½ cup buttermilk
- ½ cup (1 stick) unsalted butter, melted and cooled
- 1 teaspoon vanilla
- ½ cup mini chocolate chips, divided
- ⅓ cup pistachios, chopped coarsely, divided
- 2 tablespoons turbinado sugar
- Preheat the oven to 350°F. Spray a muffin tin with cooking spray.
- In a mixing bowl whisk the flour, cocoa, baking powder, and salt together.
- In another bowl whisk the eggs, sugar, buttermilk, melted and cooled butter, and vanilla to combine. Fold the wet mixture into the dry mixture. Add all but 3 tablespoons of the mini chocolate chips, and all but 3 tablespoons of the chopped pistachios to the batter and fold to combine. Place the remaining chips and pistachios into a small bowl with the turbinado sugar, stir to combine. Divide the batter between the muffin cups and top with a heaping teaspoon of the chocolate chip, pistachio, sugar mixture. Bake for about 20 minutes or until the muffins spring back to the touch and a toothpick inserted into the center of a muffin comes out clean. Cool on a rack before serving.
I like to keep the baked muffins in an airtight container in the freezer. I just give them a quick 30 seconds in the microwave before eating. They can be very hot, so give them a few seconds before eating.