Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, chocolate chunk pistachio muffins　☆recipe video☆. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

チョコレートチャンク ピスタチオマフィン・作り方 / Chocolate Chunk Pistachio Muffins Recipe【ASMR】. Songs used in this video: Twinkle in the Night by Aakash Gandhi. Be the first to review this recipe.

Chocolate Chunk Pistachio Muffins　☆Recipe Video☆ is one of the most popular of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Chocolate Chunk Pistachio Muffins　☆Recipe Video☆ is something which I’ve loved my entire life. They are nice and they look fantastic.

To begin 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 cook it.

The ingredients needed to make Chocolate Chunk

Pistachio Muffins　☆Recipe Video☆:

1. Make ready 65 g (2.3 oz, 5.5 Tbsp) unsalted butter, room temperature
2. Make ready 65 g (2.3 oz, 5.5 Tbsp) granulated sugar
3. Take 1 egg (L size, about 50ｇ), room temperature
4. Prepare 70 ｇ (2.5 oz) pistachio flour
5. Take 70 g / ml (2.4 fl oz) milk
6. Prepare 90 ｇ (3.2 oz, 7/10 cup) cake flour
7. Make ready 4 g (1 tsp) baking powder
8. Take 50 ｇ(1.8 oz) chocolate
9. Make ready ※1cup=235cc(USA)
10. Take ※muffin mold
11. Prepare 1 cup：height 3.5 cm / 1.4 in, upper diameter 7 cm / 2.8 in, lower diameter 5 cm / 2 in

Keto Recipes > Keto Breakfast Recipes. So I have a ton of pistachios laying around that I bought when traveling, and decided it was about time that I started to use them up. I love having keto muffins for breakfast, and these are what I made them for. I store them up for later use in the week.

Steps to make Chocolate Chunk

Pistachio Muffins　☆Recipe Video☆:

1. ★Recipe video★ (my You Tube channel)→https://youtu.be/IoOP0WEtPNE
2. 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.
3. 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).
4. 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.)
5. Put pistachio flour into the bowl while sifting. Mix it until combined.
6. 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.
7. 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.
8. Line muffin mold with glassine paper. Pipe the cake batter into each cup. Drop the mold lightly 4-5 times.
9. 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!

These pistachio muffins have a wonderful green color and a strong pistachio flavor. I specifically searched for a pistachio muffin recipe and since this was the only one I gave it a try (though I usually cherry pick the recipes with the most reviews/highest ratings). You'll love these paleo + Gluten Free Pistachio Muffins!! I love the nutty pistachio flavor! It's perfect for breakfast or I'm really pumped to add these pistachio muffins into the lineup.

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