Everyone loves a muffin and these double chocolate muffins with candied pistachios tick all the boxes for a moist yet fluffy muffin, a double hit of gorgeous chocolate and that amazing crunch of pistachios!
Muffins are so easy to make. You can have them mixed and then baked and out of the oven all within about half an hour. Then you just have to resist that rich chocolate muffin long enough to let it cool before you slather on some luscious cream cheese frosting.
Not enough, then top with candied pistachios for the ultimate nutty taste and crunch.
There is a lot of chocolate in these delicious muffins. I’ve used cocoa powder within the muffins themselves and then the cream cheese frosting has melted white chocolate in it – so it’s a double whammy of chocolatey goodness!
Other ingredients are the usual plain (all-purpose) flour, baking powder, caster (superfine) sugar, an egg, vegetable oil and some milk.
How to make these muffins
First, sieve all your dry ingredients into your mixing bowl. I like to sieve them as this adds air for lightness and ensures everything is nicely combined.
Mix the vegetable oil with the milk and add this along with the egg to your mixing bowl and stir everything together till you get a smooth batter.
Spoon the chocolate muffin batter into muffin cases and bake for about 25 minutes.
How to tell if muffins are ready
You can insert a toothpick/cocktail stick into the centre of the muffin and if it comes out clean then your muffins are done.
The frosting for these double chocolate muffins contains white chocolate to make them even more of a treat.
Simply melt the white chocolate in a Bain Marie (bowl over a simmering pan of water) or in the microwave. Now add this to cream cheese and icing sugar and stir it till you have a creamy white chocolate frosting for your chocolate muffins.
These are my favourite way to top these double chocolate muffins as I feel that nutty sweet crunch just makes them even better.
All you need to do to make candied pistachios is to break up the nuts a little and put them in a dry pan and toast for about 1 minute. Now add the sugar and let it melt then stir about with the toasted nuts.
Tip them out onto baking paper and allow them to cool completely then break up the candied pistachios and sprinkle them on top of those chocolate muffins.
Your chocolate muffins will keep for up to 4 days in a sealed box. You can freeze the muffins too before you frost them and they will keep for up to 3 months.
How many does this make?
I just made 6 double chocolate muffins from this recipe. Simply double it up to make more.
Looking for more super easy chocolate baking recipes? Then check these out before you go;
Or check out my Home Baking section for lots of gorgeous cakes and bakes.
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Double Chocolate Muffins With Candied Pistachios
- 125 g plain flour all-purpose flour
- 1 tsp baking powder
- 2 tbsp cocoa powder
- 60 g caster sugar superfine sugar
- 1 large egg
- 2 tbsp vegetable oil
- 100 ml milk
- 40 g white chocolate
- 1 tbsp cream cheese
- 150 g icing sugar
- 2 tbsp pistachios
- 1 tsp sugar
- preheat oven to 180C
- Sieve the dry ingredients into a bowl
- Mix milk with the vegetable oil and add this along with the egg to dry ingredients and mix well to form a smooth batter
- spoon batter into 6 muffin cases in a muffin tray and bake for 25 minutes
- While the muffins are cooling melt the white chocolate and mix with the cream cheese and icing sugar to form a frosting and spread on top of cooled muffins
- Toast the pistachios in dry pan for about 1 minute then add sugar and allow to melt then stir around with the toasted nuts, tip out on to baking paper and allow to cool, break them up and scatter on top of frosted muffins