Pistachios Muffins Filled with Hazelnut Chocolate
A soft pistachio muffin with a hazelnut chocolate spread in the middle! These easy muffins are then topped off with a pistachio crumb topping to boost that pistachio flavor!
Ingredients
- 1/2 C. Greek yogurt
- 1/2 C. Oil Canola or Avocado work well
- 2 eggs
- 2/3 C. Buttermilk
- 1/2 C. Sugar
- 1 tsp. Vanilla extract
- 1 1/3 C. All-Purpose Flour
- 1/2 C. Pistachio
- 1/2 tsp. Salt
- 2 tsp. Baking powder
- 1/2 tsp. Baking soda
- 1/4 tsp. Cardamom
- 1/4-1/3 C. Hazelnut Chocolate spread such as Nutella
Pistachio topping
- 4 Tbsp. Butter unsalted cut into small pieces
- 1/4 C. Brown sugar
- 3 Tbsp. All-purpose flour
- 1/4 C. Pistachios
- 1/2 Tbsp. Cinnamon
- Pinch of cardamom
- Pinch of salt
Instructions
- Preheat oven to 400 degrees F.
- Place 1/2 cup of pistachios into a food processor or blender. Pulse until the pistachios are broken down into very small pieces (they do not need to be as finely ground as flour, some small chunks are ok).
- Combine the ground pistachios, flour, baking soda, baking powder, cardamom and salt together in a medium bowl. Mix and set aside.
- In a large mixing bowl, add the eggs and sugar. Beat with a hand mixer on medium for about 20 seconds. Add in the oil, Greek yogurt, buttermilk, and vanilla extract. Mix together until smooth with the hand mixer or whisk. Stir in the dry ingredients and mix until just combined.
- To make the pistachio topping, place the remaining1/4 cup of pistachios into the food processor. Pulse a few times to break the pistachios into smaller pieces. Combine the ground pistachios, brown sugar, flour, and pinch of salt and cardamon. Add the cold butter and cut into the flour pistachio mixture using a fork or pastry cutter. When done, the butter will be mixed in and it will have a sand like texture.
- Fill into 12 muffin tins with muffin liners about halfway with batter. Place roughly a teaspoon of the hazelnut chocolate spread into the middle of each muffin. Top with remaining batter over the hazelnut chocolate spread. Evenly top each muffin with the pistachio topping. Bake for 5 minutes at 400 degrees, then reduce heat to 350 degrees for 11-14 minutes more or until the batter is set. Let cool and enjoy!
Notes
Nutrition facts are an estimate.
Nutrition
Serving: 1muffinCalories: 379kcalCarbohydrates: 47gProtein: 9gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 39mgSodium: 293mgPotassium: 246mgFiber: 3gSugar: 20gVitamin A: 239IUVitamin C: 1mgCalcium: 117mgIron: 3mg
Tried this recipe?Let us know how it was!