Pistachio Muffins with Chocolate Chips
These homemade Pistachio Muffins with Chocolate Chips are made with double the dose of REAL pistachios, for an authentic nutty, pistachio flavor. When paired with chocolate chips, these muffins are sweet, satisfying, and oh-so delicious. Perfect for breakfast, or as an anytime treat.
Equipment
- 1 12 cup standard muffin tin
- 12 muffin liners or non-stick baking spray
- mixing bowls, whisk, spatula, measuring cups
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon Kosher or fine sea salt
- 2 large eggs, room temperature
- ½ cup (4 ounces) dark brown sugar
- ½ cup (4 ounces) white granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- ⅔ cup buttermilk, room temperature
- ½ cup (1 stick or 4 ounces) unsalted butter, melted and cooled
- 6 tablespoon pistachio cream see note
- 6 tablespoon hot water
- ½ cup bittersweet chocolate chips
- ⅓ cup chopped, raw, shelled pistachios (unsalted) plus more for garnishing (about another 2 tablespoons)
- 1-2 tablespoon coarse or turbinado sugar
Instructions
- Preheat the oven to 425℉. Line a standard 12-cup muffin pan with muffin liners or spray each well with baking spray.
- In a large bowl, whisk together the flour, baking soda, and salt. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, ½ teaspoon Kosher or fine sea salt
- In another bowl, combine the eggs, and both the sugars. Whisk until combined. Add the extracts, buttermilk, and butter, and mix well.2 large eggs, room temperature, ½ cup (4 ounces) dark brown sugar, ½ cup (4 ounces) white granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon almond extract, ⅔ cup buttermilk, room temperature, ½ cup (1 stick or 4 ounces) unsalted butter, melted and cooled
- In a small bowl, thin the pistachio cream with the hot water by whisking it well until smooth.6 tablespoon pistachio cream, 6 tablespoon hot water
- Add the egg mixture and the pistachio mixture to the bowl with the flour. Using a spatula, stir until combined, and no flour streaks remain. Fold in the pistachios and the chocolate chips.½ cup bittersweet chocolate chips, ⅓ cup chopped, raw, shelled pistachios (unsalted)
- Divide the muffin batter evenly between the wells. Top with chopped pistachios and turbinado sugar.1-2 tablespoon coarse or turbinado sugar
- Bake at 425℉ for 6 minutes. After 6 minutes, reduce the heat to 350℉ and bake for an additional 15-20 minutes until golden brown, and a toothpick comes out clean. Allow to rest for 15 minutes. Remove to a wire rack to finish cooling, or serve right away!
Notes
Pistachio cream: Pistachio cream (pistachio crema) is a sweetened, flavored version of pistachio paste (ground pistachios). It contains sugar, and sometimes other ingredients. It can be found in-store or online. See the blog post for more details and recommendations.
Storage: Store the cooled muffins in an air-tight container lined with a paper towel. Place an additional paper towel over the muffins to absorb any moisture. Leave at room temperature for up to 4 days.
Nutrition*
Serving: 1 muffin | Calories: 259kcal | Carbohydrates: 27g | Protein: 6.1g | Fat: 12.7g | Saturated Fat: 6.4g | Cholesterol: 83mg | Sodium: 2359mg | Potassium: 111mg | Fiber: 1.1g | Sugar: 12.9g | Calcium: 36mg | Iron: 1mg
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
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