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overhead shot of 6 muffin cup muffin tin with muffins with melted chocolate

Dark chocolate cranberry pistachio muffins

5 from 3 votes
These dark chocolate cranberry pistachio muffins are a delicious twist on an old classic. They're made with rich dark chocolate, tart cranberries, a pinch of freshly grated orange zest, and salty roasted pistachios. These delicious muffin cups are truly perfection!
Print Recipe
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes

Ingredients

  • 3 cups 375g all-purpose flour
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • cup 5 Tablespoons; 80g unsalted butter
  • ½ cup cup 80ml honey
  • 1 cup 200g granulated sugar
  • 2 large eggs at room temperature
  • cup 80g cream cheese
  • 1 cup 240ml milk, at room temperature
  • 1 and ½ cups 170g combination of chopped dark chocolate, dried cranberries, pistachios
  • optional: zest of one orange

Instructions

  • Preheat oven to 425°F (218°C)
  • Line the muffin tin with muffin liners or grease generously. Set aside.
  • In a large bowl, whisk your flour, sugar, baking powder, baking soda, and salt together to combine your dry ingredients.
  • Whisk the melted butter, honey, and eggs together in a separate bowl until combined. Once well combined, add in your cream cheese and milk. These are your wet ingredients.
  • Pour these wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined.
  • Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in your add-ins, including the optional orange zest. Divide batter between each muffin cup, filling to the top.
  • Bake at 425°F for 8 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 30 minutes or until the tops are lightly golden brown and centers are set.
  • Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.

Notes

Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Nutrition

Serving: 1g | Calories: 175kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 273mg | Fiber: 1g | Sugar: 5g
Cuisine: American
Keyword: breakfast muffin, dark chocolate cranberry pistachio muffins, dark chocolate dessert
Servings: 12 muffins
Calories: 175kcal
Author: strawberrybuckley