Description
These Pistachio and Chocolate Chip Muffins combine the nutty crunch of pistachios with the sweet, gooey texture of chocolate chips. Tender and fluffy, these muffins are a perfect balance of savory and sweet flavors, making them ideal for breakfast, snacks, or special occasions.
Ingredients
- For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup shelled pistachios, chopped
- 1/2 cup chocolate chips
- 1 large egg
- 3/4 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the muffin cups.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- Gently fold in the chopped pistachios and chocolate chips, ensuring they are evenly distributed throughout the dry ingredients.
- In a separate bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and almond extract (if using).
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in dense muffins.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store the muffins in an airtight container at room temperature for up to 2-3 days. You can refrigerate them for up to 1 week for longer shelf life.Reheating: Reheat muffins in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes.Variations: Swap pistachios for almonds, walnuts, or pecans. Add dried cranberries or cherries for a fruity twist. For a vegan version, use a flax egg and plant-based milk.For more chocolate, feel free to add extra chocolate chips or substitute with dark chocolate for a richer taste.To prevent chocolate chips from sinking, toss them in a small amount of flour before adding them to the batter.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg