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
Units
Scale
- 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