How to Cook Tasty Chocolate Chunk Pistachio Muffins

Delicious, fresh and tasty.

Chocolate Chunk Pistachio Muffins. Line muffin cups with paper cups. In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda, and salt; mix well. In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well.

Chocolate Chunk Pistachio Muffins Sprinkle the chocolate cubes on each muffin. In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt mix well. These muffins are studded with chunks of dark chocolate and roughly chopped pistachios for the perfect flavor combo. You can have Chocolate Chunk Pistachio Muffins using 11 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chocolate Chunk Pistachio Muffins

  1. It's 65 g of (2.3 oz, 5.5 Tbsp) unsalted butter, room temperature.
  2. Prepare 65 g of (2.3 oz, 5.5 Tbsp) granulated sugar.
  3. Prepare 1 of egg (L size, about 50ｇ), room temperature.
  4. Prepare 70 of ｇ (2.5 oz) pistachio flour.
  5. You need 70 g of / ml (2.4 fl oz) milk.
  6. Prepare 90 of ｇ (3.2 oz, 7/10 cup) cake flour.
  7. You need 4 g (1 tsp) of baking powder.
  8. You need 50 of ｇ(1.8 oz) chocolate.
  9. Prepare of ※1cup=235cc(USA).
  10. You need of ※muffin mold.
  11. You need 1 of cup：height 3.5 cm / 1.4 in, upper diameter 7 cm / 2.8 in, lower diameter 5 cm / 2 in.

Plus, they're topped with sugar to get that lightly crisp top with a fluffy center. Place cupcake cups in cupcake pan. In a medium bowl, beat the butter and sugar until fluffy. Add the eggs, vanilla, pudding mix and salt.

Chocolate Chunk Pistachio Muffins step by step

  1. ★Recipe video★ (my You Tube channel)→https://youtu.be/IoOP0WEtPNE.
  2. Dice chocolate into about 1 cm (0.4 in) cubes. Sift cake flour and baking powder together twice. Preheat an oven to 200℃ / 392 F. Put unsalted butter in a large bowl. Cream the butter until soft..
  3. Add granulated sugar in 3 parts. Mix well with a spatula each time until combined. Mix it with a whisk until it becomes white and fluffy (for 5 mins)..
  4. Beat an egg lightly until it gets watery and add it to the butter in 4 parts. Mix thoroughly after each addition until creamy. (Please use an egg of room temperature to prevent the batter from separating.).
  5. Put pistachio flour into the bowl while sifting. Mix it until combined..
  6. Add half of the milk and mix until almost combined. Put all the flour you sifted and fold 10 times. Add the remaining milk and fold it 10-15 times..
  7. Scrape the flour on the inner side of the bowl. Fold the batter 15 times until smooth and a little glossy. Transfer the batter to a piping bag..
  8. Line muffin mold with glassine paper. Pipe the cake batter into each cup. Drop the mold lightly 4-5 times..
  9. Sprinkle the chocolate cubes on each muffin. The muffins rise when baked, so you should put the chocolate around the middle. Push them in lightly. Bake it at 180℃ / 356F for 27-30 mins until golden brown. It's all done!.

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. Spoon the mixture into muffins cases and top with white chocolate chips and roughly chopped pistachios. Add in eggs and vanilla extract and beat until just combined.