These Pistachio Chocolate Chocolate Chip Muffins are perfectly moist chocolate muffins loaded with dark choc chips and crushed pistachios.
Yes, you read that right. There is 2x the chocolate in that title.
Not so long ago, I posted this recipe for Easy Choc Chip Peanut Butter Muffins and I mentioned my struggles over just where muffins fit into my life. Well, I can confidently say, that with these Pistachio Chocolate Chocolate Chip Muffins, I am truly a muffin convert. Addict in fact. Man oh man these things are good.
I’m still not sure if I can consider a muffin to be breakfast but on the other hand it is a treat worth devouring whenever you have the opportunity. I feel I’ll have many more muffin baking and eating opportunities now.
Making muffins is so easy
They’re just so easy. Every day staple ingredients and 2 bowls is all it takes. You mix dry ingredients in one and wet ingredients in the other. Then you mix them all together, divide among muffin trays and bake. I’m still a true cupcake fan but sometimes, just sometimes, the fact that you don’t need to make a frosting is a wonderful thing, time-wise. Shock horror, did I just say that?? I’m a frosting girl through and through and through!
I’m so excited to share these Pistachio Chocolate Chocolate Chip Muffins with you. These things are incredible and you can be devouring them within 30 minutes. Really.
These perfectly moist chocolate muffins are made like most muffins but they are full of dark chocolate chips (how very grown up of me) and pistachio pieces, then drizzled with dark chocolate at the end and scattered with more crushed pistachios and chocolate flakes. The not-so-grown-up-messiness is just perfection to me. It’s rustic, you know, a little rough around the edges but totally indulgent.
The inside is fluffy and tender (on account of the vegetable oil) and the tops are that perfect firm muffin top with crunchy edges. See, to me, and to many, the best part of a muffin is that crunchy bit around the edge. The muffin top. Closely followed by the middle of the muffin top, then the rest. I like to save those edge bits until last, so I eat them from the bottom up.
And just a hint, these muffins are delicious while they are still warm and all those chocolate chips are all gooey still. Mmm, mmm, mmmmmmm!
How to make chocolate muffins
This is the best part because they are so simple
- Don’t overmix the batter, just enough that everything is combined. Overmixed batter = tough muffins.
- If your muffin tin isn’t non-stick make sure to grease and flour the muffin tin holes before scooping in the batter.
- I like to use dutch processed cocoa mainly because of it’s colour but plain cocoa will work just fine in these muffins too.
Now go … nom …. bake … nom … some Pistachio Chocolate Chocolate Chip Muffins. NOM!
Have you tried this recipe? Rate it below or comment with any questions or thoughts.
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Pistachio Chocolate Chocolate Chip Muffins
- 2 cups (260g / 9oz) plain (AP) flour
- 1/2 cup (55g / 2oz) cocoa
- 2 teaspoons baking powder
- 1/2 teaspoon baking (bicarb) soda
- 1/4 teaspoon salt
- 3/4 cup (150g / 5oz) white granulated sugar
- 150 g (3/4 cup / 5oz) dark choc chips
- 1/2 cup pistachios, roughly chopped
- 2 large eggs
- 3/4 cup (180ml) whole milk
- 1/2 cup (125ml) vegetable oil
- Melted chocolate for drizzling
- Extra pistachios for topping
- Preheat the oven to 180C / 350F / 160C fan forced. Grease a 12 hole muffin tin or silicon muffin tray and set aside.
- In a large bowl sift together the flour, cocoa, baking powder, baking soda and salt. Add the sugar, choc chips and pistachios and mix it well.
- In a separate bowl whisk together the eggs, milk and vegetable oil until well mixed.
- Add the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter equally among the 12 muffin holes and bake for around 20 minutes, turning the tray half way through, until a toothpick inserted comes out clean (you'll have to try to miss the choc chips though)
- Once cooled, drizzle with the extra melted chocolate and scatter with extra chopped pistachios
- I use a standard Australian 20ml tablespoon (4 teaspooons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).