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) Creamy pistachio spread halved (half for swirling, half for filling)

instructions:

1. preheat the oven to 425°F and line the muffin tins with squares of parchment paper.

2. mix together the all purpose flour, cocoa powder, baking soda, and salt. set aside. 

3. in a bowl, whisk together the egg, greek yogurt, milk, and granulated sugar. 

4. mix both wet and dry ingredients together. add the chocolate chips.

5. 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. 

6. 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. 

7. remove from the oven and let it cool for a few minutes. 

8. make a small hole in the middle with a straw or knife. add leftover pistachio spread for filling. enjoy!

recipe development by @chefccita