PISTACHIO STUFFED CHOCOLATE MUFFINS
makes 6 muffins | active time: 1 hour | full time: 1.5 hours
these pistachio stuffed chocolate muffins are straight-up dangerous—in the best way. you take a bite expecting your standard rich, chocolatey muffin (which, let’s be honest, would already be great), but then you hit the center. and that’s when it gets interesting. inside, there’s this creamy, nutty pistachio filling that’s just the right amount of sweet and totally unexpected. it’s like a little secret tucked into every bite.
what makes these so good is the contrast—dark, fudgy chocolate on the outside with that smooth pistachio surprise in the middle. they’re decadent, yes, but they don’t feel heavy. perfect for when you want something that feels a little elevated but still hits all the comfort food notes. they’re equally at home with a morning coffee or as a low-effort dessert when friends come over. honestly, they feel kinda fancy, but without all the work. and trust me, one is never enough.
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 Creamy 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
