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Chocolate Chunk Pistachio Muffins

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Ingredients
  All purpose flour/Unbleached flour 2 Cup (32 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Baking powder 2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Sweet cooking chocolate 6 Ounce, chopped
  Chopped pistachios 1⁄2 Cup (8 tbs)
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs), melted
  Lemon peel 1 Teaspoon, grated
  Vanilla 1 Teaspoon
  Egg 1 , beaten
  Seedless raspberry jam 1⁄3 Cup (5.33 tbs)
Directions

Heat oven to 375°F.
Line 10 jumbo muffin cups with paper baking cups or grease bottoms only.
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt; blend well.
Reserve 1/3 cup of the largest pieces of chopped chocolate.
Reserve 2 tablespoons of the pistachios.
Stir remaining chopped chocolate and pistachios into dry ingredients.
In small bowl, combine milk, butter, lemon peel, vanilla and egg; blend well.
Add to dry ingredients all at once; stir until dry ingredients are just moistened.
Fill each paper-lined muffin cup with 2 heaping tablespoonfuls of batter.
Spoon rounded teaspoonful of the jam in center of batter in each cup.
Spoon about 1 heaping tablespoonful of the remaining batter over jam in each cup.
Top each with reserved chopped chocolate and pistachios.
Bake at 375°F. for 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Serve warm or cool.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Chocolate

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