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Pistachio and Chocolate Chip Muffins

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  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 18-20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the muffin cups.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. Gently fold in the chopped pistachios and chocolate chips, ensuring they are evenly distributed throughout the dry ingredients.
  4. In a separate bowl, whisk together the egg, milk, vegetable oil, vanilla extract, and almond extract (if using).
  5. 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.
  6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. 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