Pistachio Chocolate Chip Muffins
These Pistachio Chocolate Chip Muffins are a delightful treat that blends the nuttiness of roasted pistachios with the sweetness of chocolate chips. The combination of whole wheat pastry flour, ground pistachios, and honey creates a wholesome and flavorful base, while the chocolate chips add a delicious touch of indulgence. Perfect for breakfast or as a snack, these muffins are easy to make and freeze well for future enjoyment.
— Constant Cookbook
Ingredients
- 1½ cups whole wheat pastry flour
- 1¾ cup roasted and unsalted shelled pistachios
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¾ cup milk
- 2 eggs
- ½ cup coconut oil, walnut oil, or melted butter
- ½ cup honey
- 1½ cup chocolate chips
Instructions
- Preheat oven to 350˚ F and line a muffin tin with 12 liners.
- To make pistachio meal, pulse pistachios in a food processor until broken down into meal. Do not run for a long time or pistachio meal will turn into pistachio butter.
- In a bowl, combine 1 1/2 cups ground pistachios (reserving 1/4 cup for later use), wheat flour, baking powder, baking soda, and salt. In a separate bowl, whisk eggs and add in milk, oil, and honey.
- Pour wet ingredients into dry and ingredients and stir until barely combined. Fold in chocolate chips.
- Divide batter among 12 muffins. Sprinkle with remaining ground pistachio meal. Bake for 15-18 minutes. Top should be golden brown and muffin should spring back lightly when touched.
- Extra muffins store well in the freezer.
Cook Time
20M
Prep Time
PT10M
Yield
12
Comments
No comments found.