Pistachio and Chocolate Chip Muffins

Pistachio and Chocolate Chip Muffins

Pistachio and Chocolate Chip Muffins

Pistachio and Chocolate Chip Muffins

Pistachio and Chocolate Chip Muffins

Pistachio and Chocolate Chip Muffins

These muffins are inspired by a new favorite snack of mine: A handful of roasted pistachios and chocolate chips. I really love the flavor of pistachios and chocolate together and I’ve been brainstorming of ways to make a sweet treat with the combo.  These muffins are the end result. I think that with a good combination of flours, these muffins could easily be gluten-free.

If you can’t buy roasted/no salt/shelled pistachios at the store, you can always buy a bag online (I’m finding when living in a smaller area, online food shopping is wonderful).

Pistachio Chocolate Chip Muffins
Author: 
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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
  1. Preheat oven to 350˚.
  2. 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.
  3. In a bowl, combine 1½ cups ground pistachios (reserving ¼ 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.
  4. Pour wet ingredients into dry and ingredients and stir until barely combined. Fold in chocolate chips.
  5. 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.
  6. Extra muffins store well in the freezer.

 

 

 

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