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03.20.13 Breads

Pistachio Muffins with Dark Chocolate Chips

Pistachio Muffins with Chocolate Chips

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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Pistachio Muffins with Dark Chocolate Chips

★★★★★ 4.3 from 3 reviews
  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Snack
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Ingredients

  • 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

  1. Preheat oven to 350˚ F and line a muffin tin with 12 liners.
  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 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.
  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.

Notes

This recipe can also be made into 6 jumbo muffins by adding more time to baking.

Did you make this recipe?

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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.

Pistachio Cake
Pistachio Crusted Asparagus
Pistachio Wheat Pancakes

Chocolate Chip Pistachio Muffins

Categories: Breads Tags: chocolate chips, pistachios

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Reader Interactions

Comments

  1. Melting pot-au-feu says

    March 20, 2013 at 07:55 am

    That looks so delightful and gooey! Would olive oil work well?

    Reply
    • elalderson says

      March 20, 2013 at 16:59 pm

      It might- I usually stay away from baking with olive oil unless I want it to be a key flavor.

      Reply
  2. Savory Simple says

    March 20, 2013 at 07:59 am

    They look amazing!

    Reply
  3. Maggie Ryser says

    March 20, 2013 at 08:05 am

    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!).

    Reply
    • elalderson says

      March 20, 2013 at 16:59 pm

      I’ll have to remember TJ carries those (since I’m opposite of you and moving towards one!)

      Reply
  4. HalfBakedHarvest says

    March 20, 2013 at 08:15 am

    YUM! Chocolate and pistachios are an awesome combo!

    Reply
  5. Brooke Fiore says

    March 20, 2013 at 08:22 am

    love love love chocolate chips and pistachios together!

    Reply
  6. thelittleloaf says

    March 20, 2013 at 09:08 am

    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!

    Reply
    • elalderson says

      March 20, 2013 at 17:00 pm

      I don’t know- your version sounds awesome (and probably healthier 😉

      Reply
  7. sarah kieffer says

    March 20, 2013 at 09:09 am

    Yum. I love pistachios + chocolate together! I need to bake some muffins today, too…

    Reply
    • elalderson says

      March 20, 2013 at 17:00 pm

      I hope you got around to muffin making 🙂

      Reply
  8. Kelly Hunt says

    March 20, 2013 at 09:17 am

    Wow these are screaming at me to be baked, they look delicious!! 🙂

    Reply
  9. Cookin Canuck says

    March 20, 2013 at 12:05 pm

    I have been snacking on and cooking with pistachios like they are going out of style. I must try these muffins!

    Reply
    • elalderson says

      March 20, 2013 at 17:00 pm

      You and me both! I can’t get enough!

      Reply
  10. natasha peters says

    March 20, 2013 at 12:22 pm

    these look so scrummy. Love anything with pistachios in it 😀

    Reply
  11. Elizabeth A. says

    March 20, 2013 at 12:34 pm

    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?

    Reply
    • elalderson says

      March 20, 2013 at 16:58 pm

      Ah- thanks for the catch. Updated!

      Reply
  12. Kathryn says

    March 20, 2013 at 13:57 pm

    Pistachio and chocolate is such a perfect combination and these muffins look delicious. Love the idea of those ground pistachios through the batter too!

    Reply
    • elalderson says

      March 20, 2013 at 17:01 pm

      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!)

      Reply
  13. Fashion_iCook says

    March 20, 2013 at 15:59 pm

    they look stunning! great photography on your blog 🙂
    congratulations!
    xxxFiC.

    Reply
    • elalderson says

      March 20, 2013 at 17:01 pm

      Thank you!

      Reply
  14. KeeganLarson says

    March 20, 2013 at 18:19 pm

    Looks great! I love pistachios and this seems like a wonderful combination.

    Reply
  15. Cookie and Kate says

    March 20, 2013 at 19:11 pm

    Somehow I’ve never combined pistachios and chocolate. These muffins look so tasty!

    Reply
  16. Kiran @ KiranTarun.com says

    March 21, 2013 at 00:28 am

    Pistachios and chocolate?! Two of my favorite ingredients, ever!

    Reply
  17. Joanne (eats well with others) says

    March 21, 2013 at 07:18 am

    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!

    Reply
  18. Warm Vanilla Sugar says

    March 21, 2013 at 09:11 am

    These sound so lovely!

    Reply
  19. Bernadette Nativo says

    March 22, 2013 at 20:44 pm

    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.

    Reply
  20. Rebecca K says

    March 22, 2013 at 22:08 pm

    Have you tried this in a loaf?

    Reply
    • elalderson says

      March 24, 2013 at 12:12 pm

      I have not but I think it would be fine!

      Reply
  21. Swiss Miss in the Kitchen says

    March 24, 2013 at 15:36 pm

    I never tried to bake with pistachios but I will definitely try it! Your muffins look amazingly delicious!!

    Reply
  22. Alexis @ Hummusapien says

    April 03, 2013 at 16:14 pm

    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.

    Reply
  23. jennie says

    June 04, 2013 at 12:39 pm

    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 🙂

    Reply
  24. meg says

    August 22, 2013 at 09:26 am

    stupid question: while making the pistachio meal… are the pistachios still shelled?

    Reply
    • elalderson says

      August 22, 2013 at 10:28 am

      Shelled- usually raw or roasted without salt.

      Reply
  25. Night says

    March 18, 2014 at 15:50 pm

    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.

    Reply
  26. Rheena Krishnan says

    November 15, 2015 at 19:25 pm

    Fabulous! don’t halve the recipe cos it tasted absolutely gorgeous the following day!

    ★★★★

    Reply
  27. Blake Brannon says

    March 20, 2016 at 08:08 am

    Amazing flavor – perfect amount of sweetness and beautiful pistachio flavor with a “crumbly” feel. Substituted cranberries in for chocolate to soften the intensity.

    ★★★★★

    Reply
  28. Alex says

    June 10, 2017 at 08:23 am

    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

    Reply
  29. Lisa says

    June 05, 2018 at 18:11 pm

    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!

    ★★★★

    Reply

Trackbacks

  1. The Vanilla Bean Blog | photographs + links says:
    03.22.13 at 12:39 pm

    […] on this album all week. Look at what Melissa made! I’m so impressed. I might have to make this muffin combination real soon. These words were helpful this week.  I love this.  A lovely poem for spring (and, you […]

    Reply

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