Dark chocolate cranberry pistachio muffins

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

Dark chocolate cranberry pistachio muffins

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!

Cuisine American

Keyword breakfast muffin, dark chocolate cranberry pistachio muffins, dark chocolate dessert

Prep Time 10

Cook Time 30

Total Time 40

Servings muffins

Calories 175

Author strawberrybuckley

Ingredients

3 cups 375g all-purpose flour
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
1/3 cup 5 Tablespoons; 80g unsalted butter
1/2 cup cup 80ml honey
1 cup 200g granulated sugar
2 large eggs at room temperature
1/3 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