Hi, I am Marie. Today, we’re going to prepare chocolate chunk pistachio muffins ☆recipe video☆ recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Chocolate Chunk
Pistachio Muffins ☆Recipe Video☆ Recipe
Chocolate Chunk Pistachio Muffins ☆Recipe Video☆ is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Chocolate Chunk Pistachio Muffins ☆Recipe Video☆ is something which I have loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have chocolate chunk pistachio muffins ☆recipe video☆ using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chocolate Chunk
Pistachio Muffins ☆Recipe Video☆:
- Take 65 g (2.3 oz, 5.5 Tbsp) unsalted butter, room temperature
- Prepare 65 g (2.3 oz, 5.5 Tbsp) granulated sugar
- Prepare 1 egg (L size, about 50ｇ), room temperature
- Get 70 ｇ (2.5 oz) pistachio flour
- Take 70 g / ml (2.4 fl oz) milk
- Make ready 90 ｇ (3.2 oz, 7/10 cup) cake flour
- Make ready 4 g (1 tsp) baking powder
- Prepare 50 ｇ(1.8 oz) chocolate
- Take ※1cup=235cc(USA)
- Prepare ※muffin mold
- Prepare 1 cup：height 3.5 cm / 1.4 in, upper diameter 7 cm / 2.8 in, lower diameter 5 cm / 2 in
Instructions to make Chocolate Chunk
Pistachio Muffins ☆Recipe Video☆:
- ★Recipe video★ (my You Tube channel)→https://youtu.be/IoOP0WEtPNE
- 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.
- 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).
- 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.)
- Put pistachio flour into the bowl while sifting. Mix it until combined.
- 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.
- 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.
- Line muffin mold with glassine paper. Pipe the cake batter into each cup. Drop the mold lightly 4-5 times.
- 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!
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