Sunny Pistachio Chocolate Muffins
Brighten your day with these delicious Sunny Pistachio Chocolate Muffins! Featuring a creamy pistachio-kataifi filling and a healthy chocolate batter, topped with melted dark chocolate and crunchy pistachios. Perfect for a summer treat!
Equipment
- 12-cup muffin tin
- Paper Liners
- Small Skillet
- Large mixing bowl
- Whisk
- Spatula
- Wire Rack
- Microwave-safe Bowl
Ingredients
Sunny Pistachio Filling
- 1 1/3 cups kataifi pastry dough
- 1/3 cup pistachio cream
- 1 tablespoon tahini
Healthy Chocolate Batter
- 1/2 cup boiling water
- 1/2 cup cacao or unsweetened cocoa powder
- 3/4 cup unsweetened applesauce
- 3/4 cup maple syrup or honey
- 3 tablespoons avocado oil or light olive oil
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour or 1 cup plus 5 tablespoons whole wheat or spelt flour for added nutrition
- cooking spray
Sunny Chocolate Topping
- 1/3 cup dark chocolate chips or a chopped dark chocolate bar
- 1 teaspoon coconut oil
- 2 tablespoons finely chopped pistachios or almonds/hazelnuts
Instructions
- Get Ready: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners and lightly spray them with cooking spray. Set aside.
- Make the Sunny Pistachio Filling: In a small skillet, gently toast the kataifi pastry dough over low heat, stirring often, until it turns a lovely golden brown. Transfer the toasted kataifi to a medium bowl. Add the pistachio cream and tahini, then stir until everything is well combined. This is your delicious, creamy center!
- Prepare the Healthy Chocolate Batter: In a large mixing bowl, whisk together the boiling water and cacao (or cocoa) powder until it's smooth and lump-free.
- Next, whisk in the applesauce, maple syrup, and avocado oil until well blended.
- Add the egg, baking powder, baking soda, and salt, then whisk again until the mixture is smooth.
- Finally, gently fold in the flour with a spatula just until it's combined. Be careful not to overmix, as this keeps the muffins tender.
- Assemble Your Muffins: Scoop about two-thirds of the chocolate batter into each prepared muffin cup. You should have about one-third of the batter remaining for later.
- Take a generous scoop of your pistachio-kataifi filling and carefully place it into the center of the batter in each muffin cup, pressing it down lightly.
- Cover the filling completely by dividing the remaining chocolate batter evenly among the 12 muffins, pouring it over the center. The batter should spread to cover the filling.
- Bake to Perfection: Bake for about 20 minutes, or until a toothpick inserted into the chocolate part of a muffin comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely for about an hour. They get even fudgier and tastier as they cool!
- Add the Sunny Chocolate Topping: In a small, microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring in between, until the chocolate is smooth and melted.
- Drizzle the melted chocolate over the cooled muffins, then immediately sprinkle with the finely chopped pistachios for a lovely crunch.
- Enjoy! These muffins are best enjoyed a few hours later or even the next day when the flavors have melded and the topping has set beautifully.
Notes
Nutrition per serving (1 muffin):
- Calories: 310 kcal
- Total Carbs: 47 g
- Net Carbs: 44 g
- Fats: 11 g
- Protein: 7 g
