Best Recipe Chocolate Chunk Pistachio Muffins Restaurant Style

Without fail recipe ultimate Chocolate Chunk Pistachio Muffins easy, yummy, practical.

11 ingredients, 9 steps, cooking Chocolate Chunk

Pistachio Muffins

How are you every body, at this time you can make recipe Chocolate Chunk Pistachio Muffins with 11 ingredients and 9 steps. Next this is how to cook, please observe carefully.

In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 11 ingredients and 9 stages of easy cooking Chocolate Chunk Pistachio Muffins.

Ingredients for Chocolate Chunk

Pistachio Muffins

1. It’s 65 g : (2.3 oz, 5.5 Tbsp) unsalted butter, room temperature.
2. Prepare 65 g : (2.3 oz, 5.5 Tbsp) granulated sugar.
3. You need 1 : egg (L size, about 50ｇ), room temperature.
4. You need 70 : ｇ (2.5 oz) pistachio flour.
5. Prepare 70 g : / ml (2.4 fl oz) milk.
6. It’s 90 : ｇ (3.2 oz, 7/10 cup) cake flour.
7. You need 4 g (1 tsp) : baking powder.
8. Prepare 50 : ｇ(1.8 oz) chocolate.
9. It’s : ※1cup=235cc(USA).
10. Prepare : ※muffin mold.
11. Prepare 1 : cup：height 3.5 cm / 1.4 in, upper diameter 7 cm / 2.8 in, lower diameter 5 cm / 2 in.

If all basic ingredients Chocolate Chunk Pistachio Muffins it’s ready, We’re going into the cooking stage. Below is how to making with easy.

Stages Cooking Chocolate Chunk

Pistachio Muffins

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/IoOP0WEtPNE
   
2. Dice chocolate into about 1 cm (0.4 in) cubes. Sift cake flour and baking powder together twice. Preheat an oven to 200℃ / 392 F. Put unsalted butter in a large bowl. Cream the butter until soft.
   
3. Add granulated sugar in 3 parts. Mix well with a spatula each time until combined. Mix it with a whisk until it becomes white and fluffy (for 5 mins).
   
4. Beat an egg lightly until it gets watery and add it to the butter in 4 parts. Mix thoroughly after each addition until creamy. (Please use an egg of room temperature to prevent the batter from separating.)
   
5. Put pistachio flour into the bowl while sifting. Mix it until combined.
   
6. Add half of the milk and mix until almost combined. Put all the flour you sifted and fold 10 times. Add the remaining milk and fold it 10-15 times.
   
7. Scrape the flour on the inner side of the bowl. Fold the batter 15 times until smooth and a little glossy. Transfer the batter to a piping bag.
   
8. Line muffin mold with glassine paper. Pipe the cake batter into each cup. Drop the mold lightly 4-5 times.
   
9. Sprinkle the chocolate cubes on each muffin. The muffins rise when baked, so you should put the chocolate around the middle. Push them in lightly. Bake it at 180℃ / 356F for 27-30 mins until golden brown. It's all done!
   
10. Finish and Enjoy.

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