Chocolate Chip Pistachio Muffins
Serves 1215 mins prep22 mins cook
Fluffy, nutty pistachio muffins speckled with mini chocolate chips. These Chocolate Chip Pistachio Muffins are reminiscent of a tall and perfectly domed bakery-style muffin, full of real pistachio flavor.
0 servings
What you need
cup butter
oz unsalted pistachios, (reserve a few Tablespoons for the tops)
cup granulated sugar
tsp baking powder
tsp baking soda
tsp salt
cup sour cream
cup whole milk
organic eggs, at room temperature
tsp vanilla extract
Instructions
0 Preheat oven to 425°F. Line two 12-count muffin pans with cupcake or muffin liners, skipping every other tin. Set aside. 1 Melt the butter and allow it to cool slightly. In a large mixing bowl, combine the pistachios, flour, sugar, baking powder, baking soda, and salt. In a separate bowl, whisk together the cooled melted butter, sour cream, milk, eggs, and vanilla until well combined. 2 Pour the wet ingredients into the dry ingredients and combine the mixture with a rubber spatula, until mostly combined. Fold in the chocolate chips. 3 Scoop the muffin batter into the prepared muffin tins using a cookie scoop, filling the liners about ¾ full. Sprinkle the reserved pistachios and mini chocolate chips on top of each muffin. 4 Bake the muffins for 5 minutes at 425°F. Leave the muffins in the oven and reduce the temperature to 350°F and bake for another 15-17 minutes. The muffins should bake for a total of 20-22 minutes. 5 Allow muffins to cool completely. Serve and enjoy!View original recipe
