Pistachio Muffins with Dark Chocolate Chips

  • Author: Erin Alderson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x
  • Category: Snack



  • 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


  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.


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