makes 6 muffins | active time: 1 hour | full time: 1.5 hours

ingredients:

• 1 cup (125g) all purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (60g) cocoa powder
• 1/2 tsp (2.5g) baking soda
• pinch of salt (2g)
• 1 egg
• 1/3 cup (85g) greek yogurt
• 1/4 cup (34g) whole milk
• 1 cup (170g) of semi-sweet chocolate chips 
• 3/4 cup (150g) OG pistachio spread halved (half for swirling, half for filling)

instructions:

• preheat the oven to 425°F and line the muffin tins with squares of parchment paper.
• mix together the all purpose flour, cocoa powder, baking soda, and salt. set aside. 
• in a bowl, whisk together the egg, greek yogurt, milk, and granulated sugar. 
• mix both wet and dry ingredients together. add the chocolate chips.
• spoon the batter into the prepared muffin tin. add half the pistachio spread for swirling in the middle, then add another spoon of batter on top. 
• place in the middle rack of the oven and bake for 5 minutes at 425°F. reduce the oven temperature to 350°F and bake for another 20-25 minutes until a toothpick comes out free of batter. 
• remove from the oven and let it cool for a few minutes. 
• make a small hole in the middle with a straw or knife. add leftover pistachio spread for filling. enjoy!

recipe development by @chefccita