Ingredients
Batter
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
Directions
Pistachio Streusel
1
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.
Batter
2
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.
Baking
3
Bake muffins at 375ºF/190ºC for about 25 min. Garnish muffins with some crushes pistachios. Enjoy!