This webpage contains affiliate links. Please read our disclosure policy.
The intense chocolate flavour comes from the inclusion of both dark chocolate and quality cocoa powder. With the addition of chestnut purée and yogurt, these muffins turn out super moist which keeps them fresh longer. Pistachios add their specific sweet aroma and some crunchiness when you bite into the muffin.
Be sure to try these super chocolatey moist muffins enchanced with toasted pistachios. You won't need any other recipe!
MAKING THE BATTER: Making these muffins start with sifting flours with baking powder and cocoa into a large bowl. Now beat chestnut purée until it becomes creamy. Melt the chocolate and butter together and add chestnut purée and Amaretto.
Whisk the egg and yogurt in a cup and stir into the chocolate mixture. Now fold the dry ingredients into the wet ingredients using a silicon spatula. Add chopped pistachios and stir until everything incorporated.
BAKING THE MUFFINS: Now it's time for baking the muffins. Line the muffin tray with 6 tulip-shaped muffin cups. This is best done using a cookie scoop, fill the muffin cups 3/4 full. Bake muffins in the oven preheated to 220°C (392°F) for 5 minutes, then reduce the temperature to 175°C (347°F) and bake for another 10 minutes.
The muffins are ready to serve, just leave them for a few minutes in a muffin tray to cool then transfer to wire cooling rack to cool completely, then serve.
Muffins are best enjoyed the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 2 months. To freeze muffins, place them in a single layer in an airtight container or freeze on a small baking tray and them move to freezer bags.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.