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A picture of a chocolate chip pistachio muffin on a saucer with an orange flower and more muffins in the background.

Chocolate Chip Pistachio Muffins

These bakery-style chocolate chip pistachio muffins have a crisp, almost chewy exterior, and a moist crumb with the beautiful flavors of pistachio and chocolate in every bite. The perfect dessert-for-breakfast treat when you want something extra special for breakfast. 
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course breakfast, brunch, snack
Cuisine American
Servings 12 people

Equipment

  • Food Processor (If you want to make your pistachio butter from scratch)

Ingredients
  

For the Pistachio Butter

  • 1 ¼ cups shelled salted pistachios
  • 2 tablespoons oil
  • 1 tablespoon honey
  • 1 teaspoon pure vanilla extract

For the muffins

  • ½ cup vegetable oil
  • ⅔ cup pistachio butter
  • 1 cup light brown sugar lightly packed
  • 2 large eggs
  • 1 ¼ cups whole milk
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups all purpose flour scooped and leveled
  • 1 ¼ cup mini chocolate chips

Instructions
 

Pistachio Butter

  • Add shelled, salted pistachios, oil, honey and vanilla extract to a food processor and run the machine until you have a smooth paste, taking pauses as needed so the machine doesn’t overheat.

Chocolate Chip Pistachio Muffins

  • Preheat oven to 375°F and line a muffin tin with muffin liners. Use canola spray to spray the top of the muffin tin so that the muffin tops don’t stick.
  • In a large bowl, whisk the oil, pistachio butter, brown sugar, and eggs together until smooth.
  • Add the milk and the vanilla extract to the bowl, and whisk together.
  • In a separate medium bowl, whisk together the baking powder, baking soda, salt, and flour, and then add this mixture to the wet ingredients, stirring until there are no more pockets of dry ingredients.
  • Finally, fold the chocolate chips into the muffin batter.
  • Using a large cookie scoop, equally divide batter between the 12 muffin cups. Fill them to the top for nicely domed muffins. Optionally, you can sprinkle with a few extra chocolate chips.
  • Bake for about 25-30 minutes, until puffed up and starting to turn golden brown on top and until a toothpick inserted into the muffins comes out clean (it will of course be lined with chocolate, but shouldn’t have runny or wet batter stick to it). Remove to a wire rack to cool. Store for up to 3 days in an airtight container at room temperature.

Notes

Note: Oil is optional in the pistachio butter recipe. However, once I added it to the recipe, I didn’t need to stop my machine to avoid overheating anymore. If you omit the oil, it will take way longer to grind it into a smooth paste.
Keyword breakfast, brunch, chocolate chip muffins, muffins, pistachio muffins
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