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–+ servings
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close up of individual cake

Double Chocolate Muffins With Candied Pistachios

Karon Grieve
A super easy sweet treat packed with chocolate and with the sweet nutty candied pistachio topping
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course baking
Cuisine American
Servings 6 people
Calories 339 kcal

Ingredients
 

  • 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

Frosting

  • 40 g white chocolate
  • 1 tbsp cream cheese
  • 150 g icing sugar

Topping

  • 2 tbsp pistachios
  • 1 tsp sugar
Metric - US Customary

Instructions
 

  • 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

Video

Notes

These double chocolate muffins will keep for up to 4 days in an airtight container. The unfrosted muffins can be frozen for up to 3 months.

Nutrition

Calories: 339kcalCarbohydrates: 58gProtein: 5gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 37mgSodium: 105mgPotassium: 130mgFiber: 1gSugar: 40gVitamin A: 117IUVitamin C: 1mgCalcium: 87mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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