Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, chocolate chunk pistachio muffins ☆recipe video☆. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chocolate Chunk Pistachio Muffins ☆Recipe Video☆ is one of the most favored of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Chocolate Chunk Pistachio Muffins ☆Recipe Video☆ is something which I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chocolate chunk pistachio muffins ☆recipe video☆ using 11 ingredients and 9 steps. Here is how you can achieve that.
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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
- Prepare 70 ｇ (2.5 oz) pistachio flour
- Get 70 g / ml (2.4 fl oz) milk
- Prepare 90 ｇ (3.2 oz, 7/10 cup) cake flour
- Take 4 g (1 tsp) baking powder
- Get 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
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Steps 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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