Pistachio Double Chocolate Muffins with Greek Yogurt
Extra chocolatey pistachio muffins with chocolate chips are soft and moist, with a dreamy, nutty flavor combination. Easy to make - no mixer needed!
Equipment
- 1 whisk
- 1 mesh sieve/sifter (optional)
- 1 spatula
- 1 standard 12-cup muffin pan
- 12 cupcake/muffin liners (optional)
Ingredients
- 1¾ cup all-purpose flour (spooned and leveled to measure)
- ½ cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled (1 stick)
- ¾ cup brown sugar, packed
- 2 large eggs (at room temperature)
- ¾ cup plain Greek yogurt* (at room temperature)
- ½ cup milk
- 1 tsp vanilla extract
- ¾ cup semisweet chocolate chips (plus more for topping)
- ½ cup pistachios**, chopped (plus more for topping)
Instructions
- Preheat oven to 400° Fahrenheit. Line a muffin pan with 12 muffin liners. Set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together melted butter and brown sugar. Add in eggs, Greek yogurt, milk, and vanilla extract. Whisk until combined.
- Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Don't over-mix. (The batter will look slightly lumpy). Gently fold in chocolate chips and chopped pistachios.
- Use a cookie scoop to fill the lined muffin cups all the way to the top. Sprinkle with more chocolate chips and chopped pistachios.
- Bake for 10 minutes in the preheated oven at 400° Fahrenheit. Then, reduce the oven temperature to 350° Fahrenheit and continue baking for another 8-10 minutes. (The muffins are done when a toothpick inserted in the center comes out with a few crumbs, but not wet. Check multiple spots in case you hit a melted chocolate chip!)
- Let the muffins cool for 10 minutes in the muffin tin. Then, transfer to a wire rack to cool completely.
Notes
*You can substitute sour cream for the Greek yogurt if desired.
**Unsalted, roasted, shelled pistachios are best for this recipe, but any kind can work. If using salted pistachios, omit the salt in this recipe. If using un-roasted/raw pistachios, roast them first. If using unshelled pistachios, shell them (it helps to use an empty shell-half to pry them open), then rinse them with cold water and rub them in a kitchen towel to remove the skins from the pistachio kernels.
Storage Tips: Once fully cooled, store these muffins on the counter in an airtight container for up to 3 days. When ready to eat, warm them in the microwave for 10-15 seconds.