Chocolate Pistachio Muffins

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Breakfast delight

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Pistachio Streusel

• To start, grind the pistachios in a food processor until they are finely chopped. The vibrant green color of the pistachios will not only add a beautiful hue to your streusel but also bring a rich and nutty flavor. Next, add the remaining ingredients to the food processor and blend everything together until a crumbly mixture forms. Once your pistachio streusel mixture is ready, spread it out evenly on a baking tray to dry out. Allowing the streusel to dry will help it retain its crunchy texture when baked. For storage, you can refrigerate the pistachio streusel for up to 2 weeks in an airtight container. This way, you'll have a convenient and flavorful topping ready to sprinkle over your muffins.

Batter

• In the stand mixer fitted with the whisk attachment, beat eggs, vanilla, coffee extract, oil, sugar, honey and salt on high speed for about 4 minutes. Lower speed, and add sour cream and milk. Mix all sifted powders together and add them to the liquid. Mix until homogenized. Add chocolate chips and pistachios. Fill the greased paper cups. Top muffins with pistachio streusel, pearl sugar and cherries if desired.

Baking

• Bake muffins at 375ºF/190ºC for about 25 min. Garnish muffins with some crushes pistachios. Enjoy!

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