Bruno Albouze Chocolate Pistachio Muffins

Chocolate Pistachio Muffins

Yields14 ServingsPrep Time30 minsCook Time25 minsTotal Time55 minsDifficultyBeginnerRating


 200 g Eggs (4)
 200 g Vegetable oil
 200 g Sugar
 4 g Salt
 50 g Honey
 5 g Vanilla
 80 g Sour cream
 350 g Milk
 5 g Coffee extract (Optional)
 450 g All-purpose flour, sifted
 25 g Baking powder, sifted
 60 g Cocoa powder, sifted
 240 g Chocolate chips
 90 g Pistachio
Pistachio Streusel
 70 g Pistachio
 50 g All-purpose flour
 50 g Powdered sugar
 50 g Butter
 1 g Almond extract
 1 g Salt


Pistachio Streusel

Grind pistachio in a food processor. Add remaining ingredients and blend until it comes together. Spread over a baking tray to dry out. Refrigerate for up to 2 weeks.


With the whisk attachment, beat on high speed: eggs, vanilla, coffee extract, oil, sugar, honey and salt for about 4 minutes. Lower speed, and add sour cream and milk. Mix all sifted powders together and add into the liquid and mix until well combined. Add chocolate chips and pistachios. Fill greased paper cups. (Muffin batter can be kept refrigerated for up to 5 days). Top each muffin with some pistachio streusel, pearl sugar and one cherry if desired.


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

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