CHOCOLATE CHUNK PISTACHIO MUFFINS
Make and share this Chocolate Chunk Pistachio Muffins recipe from Food.com.
Provided by invictus
Categories Quick Breads
Time 40m
Yield 20 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 202.6, Fat 9.7, SaturatedFat 5.2, Cholesterol 24.5, Sodium 126.7, Carbohydrate 27.4, Fiber 1.2, Sugar 14.8, Protein 3
NUTTY PISTACHIO-CHIP MUFFINS
I love the sweet, buttery flavor of pistachios and they are perfect in this muffin! Combining them with orange zest and a touch of chocolate makes these a real winner, perfect for breakfast or a midday snack.
Provided by Dan Langan
Categories main-dish
Time 1h45m
Yield 12 muffins
Number Of Ingredients 15
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.
PISTACHIO CHOCOLATE CHIP MUFFINS!
This is a very different but excellent recipe. I made this recipe for my fathers work, and these muffins were gone in less then an hour. Enjoy!
Provided by MizEmerilLagasse
Categories Quick Breads
Time 30m
Yield 14 Muffins
Number Of Ingredients 10
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.
Nutrition Facts : Calories 272.1, Fat 17.4, SaturatedFat 10.5, Cholesterol 81.4, Sodium 248.9, Carbohydrate 27.3, Fiber 0.9, Sugar 15.8, Protein 3.5
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- In a large bowl, stir together the flour, sugar, baking powder, and salt, and set aside. In a small bowl, stir together the milk, melted butter, vanilla extract, and eggs until combined.
- Pour the wet ingredients into the dry ingredients, and gently stir together using a spatula until partially mixed, but some flour pockets remain. Add in the pistachios and chocolate, and continue to mix by hand until just combined, being careful to avoid over-mixing.
- Cover the batter and rest at room temperature for 30-45 minutes. Don't skip this step- it ensures that you get tall, domed, muffins. While the batter rests, preheat your oven to 400 degrees, and line a muffin tin with liners, or generously grease the pan if not using liners.
- Once the batter has rested, scoop the batter into the muffins cups evenly. The batter should come almost to the top of each muffin cup, and there should be enough for 12 standard sized muffins. Generously sprinkle the tops with more sugar, and bake at 400 degrees for 18-20 minutes, or until golden. A toothpick inserted in the center of a muffin should come out with just a few crumbs.
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