Chocolate Pistachio Muffins

The sun finds your kitchen window, and the ritual begins. It’s simpler than you think. As the oven hums to life, you fold dark cocoa into the batter—not just stirred, but truly embraced by oil and sour cream, creating an emulsion so fine it promises a crumb that is unfathomably tender, almost velvety. This is no ordinary chocolate muffins; it is dense, moist, and deeply seductive. Then, the signature: a generous scattering of pistachio streusel over each filled cup. Cool shards of butter, flour, and crushed emerald nuts that will bake into a glorious, craggy crown. The contrast is the deal-sealer—the rich, giving softness of the chocolate, then the sudden, buttery crunch of salted pistachio. The aroma that fills the room is your invitation. When you finally break one open, steam whispering from its dark heart, you understand. This is how a morning should be met: with a pact between luxury and ease, sealed with a streusel kiss. Enjoy your breakfast!

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Breakfast delight

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Pistachio Streusel

To begin, grind the pistachios in a food processor until finely chopped. Their vibrant green color will add a beautiful hue and rich, nutty flavor to your streusel. Next, add the remaining ingredients and pulse until a crumbly mixture forms. Spread the mixture evenly on a baking tray and let it dry—this will help the streusel stay crisp when baked. For storage, keep the pistachio streusel in an airtight container in the refrigerator for up to two weeks. This way, you’ll always have a convenient, flavorful topping ready for sprinkling over muffins.

Batter

Sift together the flour, cocoa powder, and baking powder in a medium bowl. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, vanilla extract, coffee extract, oil, sugar, honey, and salt on high speed for about 6 minutes. At this stage, the mixture should be light and creamy. Reduce the mixer speed to low. Add the sour cream and milk and mix until just combined. Gradually add the sifted dry ingredients, mixing until the batter is smooth and homogeneous. Be careful not to overmix.
Gently fold in the chocolate chips and chopped pistachios. Divide the batter evenly among greased or paper-lined muffin cups. Top each with pistachio streusel, and add pearl sugar, and a cherry if desired.

Baking

Preheat a fan oven to 350°F (160°C). Bake the muffins for about 25 minutes, or until a toothpick inserted into the center comes out clean. Once cooled, garnish with crushed pistachios and enjoy!