I like nuts as a snack but I like them even better when there’s chocolate involved. I will always choose the chocolate bar with nuts mixed in, I always put nuts in my chocolate chip cookies, and rarely do I have a trail mix without a little dark chocolate mixed in. So, it should come as no surprise that these are a favorite muffin of mine. I didn’t like pistachios for the longest time but once I started, they quickly became my favorite. These pistachio muffins are the end result of finding a way to combine chocolate with pistachios in a slightly bigger mid-morning snack (for the occasion I’m craving something pastry-like). Quick note, 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).
- 1 1/2 cups whole wheat pastry flour
- 1 3/4 cup roasted and unsalted shelled pistachios
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup whole milk
- 2 large eggs
- 1/2 cup coconut oil or melted butter
- 1/2 cup honey
- 1 1/2 cup dark chocolate chips
- 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.
Variations for the Pistachio Muffins
These muffins can be fun to play around with. I’ll swap the pistachios for hazelnut or almond meal, ditch the chocolate chips, or even make gluten-free. I always come back to the pistachio/chocolate pairing though- so good!
Gluten-Free: I like to make my own gluten-free flour blend that is 2/3rds millet, sorghum, and oat flour mixed with 1/3rd potato starch and arrowroot.
Without Chocolate: Obviously these pistachio muffins would be quite a bite healthier without the chocolate and would well without. Or, swap in dried fruit to use in place of the chocolate.
Half-Batched: Not really a variation but I know pistachios can get expensive in large quantities. I will make a half-batch of these muffins and freeze to eat as a treat or I’ll make mini-muffins (same instructions as above but drop the baking time slightly.
Featured Ingredient: Pistachio Meal/Flour
I don’t use nut flours that often but when I do, I remember to add them to a baked good, I remember how amazing it can be. If you want to learn more about making your own nut flours/meals- I have an entire chapter in The Homemade Flour Cookbook.