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).
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PinIngredients
- 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
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.
Notes
This recipe can also be made into 6 jumbo muffins by adding more time to baking.
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.
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Melting pot-au-feu says
That looks so delightful and gooey! Would olive oil work well?
elalderson says
It might- I usually stay away from baking with olive oil unless I want it to be a key flavor.
Savory Simple says
They look amazing!
Maggie Ryser says
This is one of my favorite snacks too — with dried cranberries added to the mix! I get my pistachio nutmeats (roasted/unsalted!) at Trader Joe’s. Will have to utilize the on-line shopping when I move out to Fort Collins in a few months (no TJ’s in town!).
elalderson says
I’ll have to remember TJ carries those (since I’m opposite of you and moving towards one!)
HalfBakedHarvest says
YUM! Chocolate and pistachios are an awesome combo!
Brooke Fiore says
love love love chocolate chips and pistachios together!
thelittleloaf says
These contain two of my favourite flavours in the whole world! I’ve been making protein balls (brown rice protein, maple syrup peanut butter) and rolling them in cocoa nibs and chopped pistachios but these look ten times better!
elalderson says
I don’t know- your version sounds awesome (and probably healthier 😉
sarah kieffer says
Yum. I love pistachios + chocolate together! I need to bake some muffins today, too…
elalderson says
I hope you got around to muffin making 🙂
Kelly Hunt says
Wow these are screaming at me to be baked, they look delicious!! 🙂
Cookin Canuck says
I have been snacking on and cooking with pistachios like they are going out of style. I must try these muffins!
elalderson says
You and me both! I can’t get enough!
natasha peters says
these look so scrummy. Love anything with pistachios in it 😀
Elizabeth A. says
Erin, these look amazing! Pistacios and chocolate is a great combo. I’m assuming we need to add the wheat flour in with the dry ingredients?
elalderson says
Ah- thanks for the catch. Updated!
Kathryn says
Pistachio and chocolate is such a perfect combination and these muffins look delicious. Love the idea of those ground pistachios through the batter too!
elalderson says
I thought about doing all ground pistachios but I’m nervous when it comes to non-regular baking (and your could taste the pistachios really well with only subbing half in!)
Fashion_iCook says
they look stunning! great photography on your blog 🙂
congratulations!
xxxFiC.
elalderson says
Thank you!
KeeganLarson says
Looks great! I love pistachios and this seems like a wonderful combination.
Cookie and Kate says
Somehow I’ve never combined pistachios and chocolate. These muffins look so tasty!
Kiran @ KiranTarun.com says
Pistachios and chocolate?! Two of my favorite ingredients, ever!
Joanne (eats well with others) says
Mmmm maybe I’ll start taking pistachios and choc chips to work as my midday snack instead of almonds. Or I’ll just make these muffins. Yum!
Warm Vanilla Sugar says
These sound so lovely!
Bernadette Nativo says
Your photography is always so wonderful. Pistachios and chocolate are like two peas in a pod. Perfect together. These sound like a great breakfast option.
Rebecca K says
Have you tried this in a loaf?
elalderson says
I have not but I think it would be fine!
Swiss Miss in the Kitchen says
I never tried to bake with pistachios but I will definitely try it! Your muffins look amazingly delicious!!
Alexis @ Hummusapien says
Pistachios and chocolate sounds like a match made in heaven–especially combined in a whole wheat muffin! I love that you used coconut oil, too.
jennie says
These are fantastic! I made them today and they are delicious! I only used about 3/4 cup of chocolate chips and I still found that to be plenty! Awesome recipe – thank you! This one is a keeper 🙂
meg says
stupid question: while making the pistachio meal… are the pistachios still shelled?
elalderson says
Shelled- usually raw or roasted without salt.
Night says
Hi. I just made these! Kids loved them. Only change was I used regular wheat flour (I did not have pastry flour) and buttermilk (needed to use it up). Thanks for the recipe.
Rheena Krishnan says
Fabulous! don’t halve the recipe cos it tasted absolutely gorgeous the following day!
★★★★
Blake Brannon says
Amazing flavor – perfect amount of sweetness and beautiful pistachio flavor with a “crumbly” feel. Substituted cranberries in for chocolate to soften the intensity.
★★★★★
Alex says
I made a half batch of these muffins in a mini muffin pan, and they turned out great. I also substituted 2T of mashed avocado for 2T of butter, just to make them a bit healthier. The avocado works great in this recipe because the green pistachios mask any green from the avocado! Delicious
Lisa says
I love using pistachios rather than so much flour. And with the chocolate chips, so delicious! I used coconut oil, but the flavor didn’t dominate, which was nice. Thank you!
★★★★