Chocolate Chunk Pistachio Muffins Recipes

CHOCOLATE CHUNK PISTACHIO MUFFINS

Steps:

• Heat oven to 375 degrees. Line muffin cups with paper cups.
• In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda, and salt; mix well. Set aside 1/3 cup chopped chocolate and 2 tablespoons chopped pistachios and add the remaining into the dry ingredients.
• In a small bowl combine milk, butter, lemon peel, vanilla, and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened.
• Fill each paper-lined muffin cup with 1 heaping tablespoons of batter. Spoon half a teaspoon of jam into each cup. Spoon 1 heaping tablespoon of batter onto of the jam. Top with reserved chocolate and pistachios.
• Bake at 375 degrees for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes; remove from pan.

PISTACHIO CHOCOLATE CHIP MUFFINS!

Steps:

• Preheat oven to 350F.
• 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.
• Beat until mixed.
• Add half the flour and baking powder.
• Beat until just mixed.
• Add milk, and beat until mixed.
• Add the rest of the flour, and beat until just mixed.
• Fold in the chocolate chips.
• Spoon into cupcake cups about 3/4 of the way up.
• Bake for 20 minutes or until a toothpick comes out clean.

NUTTY PISTACHIO-CHIP MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 12-cup muffin pans with nonstick cooking spray. Place a muffin liner in each of 12 of the cups, leaving 1 cup unlined next to each lined cup to promote even baking.
• Whisk together the flour, brown and granulated sugars, baking powder and salt in a large bowl, breaking up any lumps of sugar; set aside.
• Whisk together the eggs, buttermilk, butter, oil, orange zest and vanilla in a medium bowl.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently with a rubber spatula until fully combined. Reserve 1/4 cup of the pistachios and 1 tablespoon of the chocolate chips for topping, then fold the rest into the batter. Divide the batter among the 12 lined cups, leaving the unlined cups empty. Spread the batter with a spoon to the edges of the paper liners.
• Sprinkle the reserved pistachios and chocolate chips evenly over the muffins, then sprinkle the tops with the turbinado sugar.
• Place the muffin pans in the oven and reduce the oven temperature to 375 degrees F. Bake until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached, 26 to 28 minutes. Let the muffins cool in the pans on a wire rack for about 10 minutes. Carefully remove each muffin and let cool on the rack.