These Dark Chocolate Pistachio Cream Cheese Muffins are a delightful treat that combines the richness of dark chocolate with the nutty flavor of pistachios, all wrapped in a moist, cream cheese-infused muffin base. The balance of the slightly salty pistachios and the creamy, tangy cream cheese makes these muffins a standout snack or breakfast option. With a hint of indulgence from the dark chocolate and the perfect amount of crunch from the pistachios, these muffins will leave everyone coming back for more!
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Why You’ll Love Dark Chocolate Pistachio Cream Cheese Muffins
- Rich flavor: The combination of dark chocolate, cream cheese, and pistachios creates a rich, layered flavor that is both decadent and satisfying.
- Moist texture: The cream cheese helps keep the muffins incredibly moist and soft, making each bite heavenly.
- A touch of crunch: The pistachios add the perfect crunch and a hint of saltiness to balance the sweetness.
- Perfect balance: With a bit of indulgence and a lot of flavor, these muffins are ideal for breakfast, brunch, or as an afternoon snack.
Ingredients
Here’s what you’ll need to make these delectable muffins:
- Dark chocolate chips: The star of the show for a rich, intense chocolate flavor.
- Pistachios: Lightly salted pistachios add the perfect crunch and complement the sweetness of the chocolate.
- Cream cheese: A key ingredient for making the muffins incredibly soft and moist while adding a subtle tangy flavor.
- Flour: All-purpose flour is the base for these muffins, giving them structure.
- Baking soda: Helps the muffins rise to the perfect texture.
- Butter: Adds richness and flavor to the muffin batter.
- Sugar: Sweetens the batter and balances the richness of the dark chocolate.
- Eggs: Provide structure and help bind the ingredients together.
- Vanilla extract: Adds depth of flavor and enhances the sweetness of the muffins.
- Milk: Moistens the batter, ensuring the muffins stay soft.
- Salt: Balances the sweetness and enhances the overall flavor.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to make these delicious muffins:
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- Prepare the Muffin Batter: In a medium-sized bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the Cream Cheese: Gently fold in the softened cream cheese to the batter, making sure it’s well incorporated without overmixing.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until combined—be careful not to overwork the batter.
- Fold in Chocolate and Pistachios: Stir in the dark chocolate chips and chopped pistachios until evenly distributed throughout the batter.
- Fill Muffin Tin: Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake: Bake the muffins for about 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool for a few minutes in the tin before transferring to a wire rack to cool completely.
- Enjoy: Serve the muffins warm or at room temperature. They’re perfect with a cup of coffee or tea!
How to Serve Dark Chocolate Pistachio Cream Cheese Muffins
These muffins are perfect for a variety of occasions, from breakfast to dessert:
- For Breakfast: Serve with a cup of coffee or tea for a delightful start to your day.
- As a Snack: These muffins are perfect for an afternoon pick-me-up or for a snack to bring to work or school.
- For Dessert: Top with a dollop of whipped cream or a scoop of vanilla ice cream for a sweet, indulgent treat.
- Gift Idea: Package these muffins in a cute box and gift them to friends or family as a thoughtful homemade treat.
Additional Tips
- Cream Cheese Tips: Make sure your cream cheese is softened to room temperature for easy mixing into the batter.
- Pistachio Prep: Chop the pistachios roughly so you get bits of crunch in each muffin without overwhelming the texture.
- Storing Muffins: Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months—just make sure they’re wrapped well to prevent freezer burn.
- Customization: Add a handful of dried fruit like cranberries or cherries for an added twist of flavor.
FAQ Section
Q1: Can I use milk chocolate instead of dark chocolate?
A1: Absolutely! You can use milk chocolate if you prefer a sweeter flavor, but keep in mind that the dark chocolate gives these muffins a richer taste.
Q2: How do I know when the muffins are done baking?
A2: The muffins should be golden brown on top, and a toothpick inserted into the center should come out clean or with a few moist crumbs.
Q3: Can I make these muffins ahead of time?
A3: Yes, these muffins keep well for a few days at room temperature and can also be frozen for later use.
Q4: Can I make these muffins without cream cheese?
A4: Cream cheese helps keep the muffins moist and adds a unique flavor. However, you could substitute it with sour cream or Greek yogurt for a similar result.
Q5: Can I use salted pistachios?
A5: Yes, salted pistachios will work, but you may want to reduce the added salt in the recipe to balance the flavors.
Q6: How do I freeze these muffins?
A6: Wrap the muffins individually in plastic wrap or store them in a freezer-safe bag. To thaw, leave them at room temperature for a few hours or heat them up in the microwave.
Q7: Can I make these muffins vegan?
A7: You can make these muffins vegan by using a plant-based cream cheese and replacing the eggs with a flax egg or another egg substitute.
Q8: How long do these muffins last?
A8: These muffins stay fresh for 2–3 days at room temperature. You can also store them in the fridge for up to 5 days if you prefer them chilled.
Q9: Can I add other nuts to these muffins?
A9: Yes! Feel free to experiment with adding walnuts, almonds, or hazelnuts for added texture and flavor.
Conclusion
Dark Chocolate Pistachio Cream Cheese Muffins are the perfect indulgent treat to satisfy your sweet tooth while offering a little crunch and a lot of flavor. With their rich texture and delightful contrast of flavors, they’re sure to become a new favorite in your baking rotation. Whether you’re having them for breakfast, dessert, or as a snack, these muffins will be a hit every time.
Print
Dark Chocolate Pistachio Cream Cheese Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
These Dark Chocolate Pistachio Cream Cheese Muffins are a decadent treat with a rich chocolate flavor and a creamy, nutty filling. The pistachio streusel topping adds a delightful crunch and balance to the indulgent chocolate base.
Ingredients
- For the streusel:
- 1/3 cup All-Purpose Flour (spooned and leveled)
- 2 tablespoons Sugar
- 3 tablespoons Unsalted Cold Butter (cut into small cubes)
- 1/2 cup Raw, Shelled and Peeled Pistachios (chopped)
- For the muffins:
- 2 cups All-Purpose Flour (spooned and leveled)
- 1 cup Unsweetened Dutch Processed Cocoa Powder (spooned and leveled)
- 4 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 8 oz Cream Cheese (softened)
- 1 cup Sugar
- 1 teaspoon 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)
Instructions
- Preheat your oven to 350°F (175°C). Grease a muffin tin or line it with paper muffin liners.
- In a small bowl, combine the flour, sugar, and chopped pistachios for the streusel topping. Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt for the muffins.
- In a separate bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the eggs, one at a time, beating well after each addition. Stir in the milk and melted butter.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the chopped pistachios.
- Divide the muffin batter evenly between the muffin cups, filling them about ¾ full.
- Sprinkle the pistachio streusel mixture evenly over the top of each muffin.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a dairy-free version, use a plant-based cream cheese and butter substitute.
- If you prefer, you can chop the pistachios more finely for a smoother texture or leave them coarser for extra crunch.
- These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 50mg