Pistachio Chocolate Chip Muffins Recipes

CHOCOLATE CHIP MUFFINS

Steps:

• Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups.
• In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.)
• Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

PISTACHIO MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Lightly spray liners and pan with cooking spray.
• Stir flour, sugar, brown sugar, ground pistachio nuts, 1/2 cup chopped pistachio nuts, cornstarch, baking powder, baking soda, and salt together in a bowl. Make a well in the center.
• Whisk together milk, melted butter, eggs, vanilla extract, and almond extract together in a bowl. Pour milk mixture into the well of the dry ingredients and mix with a spatula just until batter is combined but a few lumps remain; do not overmix.
• Spoon batter into the prepared muffin cups, filling each 3/4 full. Sprinkle remaining chopped pistachios on top.
• Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes, rotating the pan halfway through. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

PISTACHIO CHOCOLATE CHIP MUFFINS!

Steps:

• Preheat oven to 350F.
• Place cupcake cups in cupcake pan.
• In a medium bowl, beat the butter and sugar until fluffy.
• Add the eggs, vanilla, pudding mix and salt.
• Beat until mixed.
• Add half the flour and baking powder.
• Beat until just mixed.
• Add milk, and beat until mixed.
• Add the rest of the flour, and beat until just mixed.
• Fold in the chocolate chips.
• Spoon into cupcake cups about 3/4 of the way up.
• Bake for 20 minutes or until a toothpick comes out clean.

NUTTY PISTACHIO-CHIP MUFFINS

Steps:

• Preheat the oven to 425 degrees F. Lightly spray two 12-cup muffin pans with nonstick cooking spray. Place a muffin liner in each of 12 of the cups, leaving 1 cup unlined next to each lined cup to promote even baking.
• Whisk together the flour, brown and granulated sugars, baking powder and salt in a large bowl, breaking up any lumps of sugar; set aside.
• Whisk together the eggs, buttermilk, butter, oil, orange zest and vanilla in a medium bowl.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir gently with a rubber spatula until fully combined. Reserve 1/4 cup of the pistachios and 1 tablespoon of the chocolate chips for topping, then fold the rest into the batter. Divide the batter among the 12 lined cups, leaving the unlined cups empty. Spread the batter with a spoon to the edges of the paper liners.
• Sprinkle the reserved pistachios and chocolate chips evenly over the muffins, then sprinkle the tops with the turbinado sugar.
• Place the muffin pans in the oven and reduce the oven temperature to 375 degrees F. Bake until a toothpick inserted in the center of the muffins comes out with a few moist crumbs attached, 26 to 28 minutes. Let the muffins cool in the pans on a wire rack for about 10 minutes. Carefully remove each muffin and let cool on the rack.

CHOCOLATE CHUNK PISTACHIO MUFFINS

Steps:

• Heat oven to 375 degrees. Line muffin cups with paper cups.
• In a large bowl combine flour, sugar, baking powder, cinnamon, baking soda, and salt; mix well. Set aside 1/3 cup chopped chocolate and 2 tablespoons chopped pistachios and add the remaining into the dry ingredients.
• In a small bowl combine milk, butter, lemon peel, vanilla, and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened.
• Fill each paper-lined muffin cup with 1 heaping tablespoons of batter. Spoon half a teaspoon of jam into each cup. Spoon 1 heaping tablespoon of batter onto of the jam. Top with reserved chocolate and pistachios.
• Bake at 375 degrees for 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool for 5 minutes; remove from pan.

CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 4 ingredients. In a small bowl, beat egg, milk and oil. Stir into dry ingredients just until moistened. Fold in chocolate chips. , Fill 12 greased or paper-lined muffin cups three-fourths full. Bake until a toothpick comes out clean, 18-20 minutes. Cool for 5 minutes before removing to a wire rack.

ZUCCHINI-CHOCOLATE CHIP MUFFINS

Steps:

• In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Beat the egg, oil, milk, lemon juice and vanilla; stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill 12 greased or paper-lined muffin cups two-thirds full., Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Freeze option: Freeze cooled muffins in an airtight container. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.