Dark Chocolate Pistachio Cream Cheese Muffins

5 from 1 vote

Dark Chocolate Pistachio Cream Cheese Muffins

Dark Chocolate Pistachio Cream Cheese Muffins are perfectly domed, incredibly soft treats that combine two favorite flavors in one: chocolate and pistachios! They're a wonderful, new recipe from Sabine Venier's first cookbook, The Chocolate Addict's Baking Book that are perfect to enjoy at breakfast, brunch, or dessert!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Author: Jennifer

Ingredients

streusel

1/3 cup All-Purpose Flour spooned and leveled
2 tbsp Sugar
3 tbsp Unsalted Cold Butter cut into small cubes
1/2 cup Raw, Shelled and Peeled Pistachios chopped

dark chocolate pistachio cream cheese muffins

2 cups All-Purpose Flour spooned and leveled
1 cup Unsweetened Dutch Processed Cocoa Powder spooned and leveled
4 tsp Baking Powder
1/4 tsp Salt
8 oz Cream Cheese softened
1 cup Sugar
1 tsp Vanilla Extract
2 Large Eggs
1 cup Milk
1/2 cup (1 stick) Unsalted Butter melted and cooled
1 cup Raw, Shelled and Peeled Pistachios chopped

US Customary - Metric

Instructions

Preheat the oven to 425ºF (220ºC). Line two 12-well muffin pans with about 20 paper liners and set aside.
Make the muffin batter: In a medium bowl, stir together the flour, cocoa powder, baking powder and salt and set aside.
2 cups All-Purpose Flour, 1 cup Unsweetened Dutch Processed Cocoa Powder, 4 tsp Baking Powder, 1/4 tsp Salt
In a large bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar and vanilla on medium speed until cream and smooth, about 2 minutes. The, add in the eggs, milk and melted butter and mix until smooth and combined, about 1 minute. With the mixer on low speed, slowly mix in the flour mixture, about 1 minute. Do not overmix at any step. Then, fold in the pistachios just to incorporate and set aside.
8 oz Cream Cheese, 1 cup Sugar, 1 tsp Vanilla Extract, 2 Large Eggs, 1 cup Milk, 1/2 cup (1 stick) Unsalted Butter, 1/2 cup Raw, Shelled and Peeled Pistachios
Make the streusel: In a small bowl, use your fingers to combine the flour, sugar, butter and pistachios until the mixture is crumbly. Do not overwork otherwise, it will become a paste rather than crumbs.
1/3 cup All-Purpose Flour, 2 tbsp Sugar, 3 tbsp Unsalted Cold Butter, 1 cup Raw, Shelled and Peeled Pistachios
Spoon the batter into the prepared wells until almost full and top with the streusel. You will end up with 19 or 20 muffins. Bake at 425ºF (220ºC) for 5 minutes. The, leaving the oven door closed, lower the heat to 350ºF (175ºC) and bake for another 11 to 13 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove from the oven and let cool completely in the pan or transfer to a wire rack after 15 minutes, before serving. Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Notes

Reprinted with permission from The Chocolate Addict's Baking Book by Sabine Venier, Page Street Publishing Co. 2020.

Nutrition