(Updated) Double Chocolate Pistachio Muffins
Serves: 12 muffins
Rich cocoa muffins with mini chocolate chips and nutty pistachios.
  • 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
  1. Preheat the oven to 350°F. Spray a muffin tin with cooking spray.
  2. In a mixing bowl whisk the flour, cocoa, baking powder, and salt together.
  3. 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.
This recipe has been simplified from an earlier version, found here.
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.
Recipe by hungrygirlporvida.com at http://www.hungrygirlporvida.com/blog/2016/01/25/updated-double-chocolate-pistachio-muffins/