With twice the chocolate, these Pistachio Chocolate Chocolate Chip Muffins are an indulgent breakfast treat, totally worth the half an hour it takes to make them.
Making muffins is so easy
They’re just so easy. Every day simple ingredients, 2 bowls and a muffin tin is all it takes. You mix dry ingredients in one bowl and wet ingredients in the other. Then you mix them all together, divide among muffin trays and bake.
These perfectly moist chocolate muffins are made like most muffins but they are full of chocolate chips and pistachio pieces, then drizzled with dark chocolate at the end and scattered with more crushed pistachios.
These things are incredible. Just like my Quick Chocolate Bread, they’re so easy and you can be devouring these muffins within 30 minutes.
In addition to all the usual suspects – flour, sugar, baking powder, baking soda, eggs and milk – there are a few ingredients worth explaining.
- Oil – I use vegetable oil to make them extra moist. I use rice bran since that’s what I keep at home but just use a very light flavoured vegetable oil
- Dutch Process Cocoa – these muffins will work with regular cocoa but dutch process has a smoother flavour and gives them a gorgeous dark colour.
- Chocolate Chips – I use a combination of milk and dark chocolate chips but use whichever you like best.
- Pistachios – use unsalted pistachios. The pistachios in the shell are often a more vibrant green. If you can only find salted pistachios, give them a good rub to remove excess salt and leave the added salt out of the recipe
The inside of these chocolate chocolate chip muffins is fluffy and tender (on account of the vegetable oil) and the tops are that perfect firm muffin top with crunchy edges.
They’re at their most delicious while they are still warm and all those chocolate chips are all gooey still.
How to make chocolate muffins
This is the best part because they are so simple
- Mix together dry ingredients in a large bowl (image 1), then the wet ingredients in a second bowl (image 2)
- Add the wet ingredients to the dry (image 3) and stir with a spatula.
- Spoon it into muffin tins to about 3/4 full (image 4)
Tips and Tricks
- Don’t overmix the batter, just enough that everything is combined. Overmixed batter = tough muffins.
- You can use cupcakes cases or leave them without. If you do go without, and your muffin tin isn’t non-stick, make sure to grease and flour the muffin tin holes before scooping in the batter
- Don’t overfill the muffin tins – just get them to about 3/4 full.
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Pistachio Chocolate Chocolate Chip Muffins
- 260 g plain (all purp) flour (2 cups / 9.2oz)
- 55 g cocoa (½ cup / 2oz)
- 2 teaspoons baking powder
- ½ teaspoon baking (bicarb) soda
- ¼ teaspoon salt
- 200 g white granulated sugar (1 cup / 7oz)
- 150 g chocolate chips (3/4 cup / 5oz)
- ⅓ cup pistachios, roughly chopped
- 2 large eggs
- ¾ cup whole milk (180ml)
- ½ cup vegetable oil (like canola or rice bran) (125ml)
- 1 teaspoon vanilla extract
- Melted chocolate for drizzling
- Extra pistachios for topping
- Preheat the oven to 180C / 350F / 160C fan forced. Line aa 12 hole muffin tin or silicon muffin tray with cupcake cases or grease them well.
- 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, oil and vanilla until well mixed.
- Add the wet ingredients into the dry ingredients and mix with a spatula until just combined.
- Divide the batter equally among the 12 muffin holes and bake for around 22 minutes (notes), turning the tray half way through, until a toothpick inserted comes out with just a crumb or two attached (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 (equal to 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).
- Baking time will be longer if you use cupcake papers.
- All ovens vary so start testing for doneness 2-3 minutes before the recipe suggests.
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