Double Chocolate Pistachio Muffins

Double Chocolate Pistachio Muffins - Bruno Albouze - THE REAL DEAL

Double Chocolate Pistachio Muffins Recipe.

Makes 14 Muffins / ≈ 4.5 ounces (130g) per serving.
4 ea. (200g) eggs
0.8 cup (200ml) grape seed oil
1 cup (200g) sugar
4 Tbsp (50g) honey
1 tsp (5g) vanilla extract
2 tsp (10g) coffee extract (optional)
1/2 Tbsp (5g) salt
1/3 cup (80g) sour cream
1.4 cups (350ml) milk
1 lb. (450g) all-purpose flour, sifted
2 Tbsp (25g) baking powder, sifted
1/2 cup (60g) cocoa powder, sifted
8 ounces (240g) chocolate chips
3 ounces (90g) chopped pistachio.

Toppings: Pistachio streusel, pearl sugar, sweet dark cheries (frozen) or amarena.
Garnishing: after baking, crushed Sicilian pistachios.

Pistachio Streusel
2.4 ounces (70g) pistachio / 1.6 ounces (50g) all purpose flour, powdered sugar and butter. A pinch of salt and a couple drops of almond extract.
Grind pistachio in a food processor. Add remaining ingredients and blend until it comes together. Spread over a baking tray and let dry out. Refrigerate for up to 2 weeks.

With the whisk attachment, beat eggs, vanilla, coffee extract, oil, sugar, honey and salt for about 4 minutes; on high speed. Lower speed and add sour cream and milk. Mix all sifted powders together and add into the liquid and mix until well combined. Add choco chips and pistachios. Fill greased paper cups. (Muffin batter can be kept refrigerated for up to 5 days). Top each muffin with some pistachio streusel, pearl sugar and one cherry. Bake.

Bake chocolate muffins at 375ºF (190ºC) for about 25 /30 min. Sprinkle muffins with some crushes Sicilian pistachio. Cool to room temp and enjoy!
Baked muffins can be kept refrigerated for up to 6 days or frozen for a month; reheat before eating.

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