Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Pistachio Chocolate Chip Muffins
Makes about 2 dozen
No ratings yet
Print Recipe
Pin Recipe
Course
Dessert
Servings
2
dozen
Equipment
Large Bowl
Whisk
Medium bowl
Muffin tins
with cupcake liners
Wire rack
Electric mixer
Ingredients
1x
2x
3x
Muffins
1 ¾
cups
all purpose flour
2 ½
tsp
baking powder
½
tsp
kosher salt
1
pack pistachio pudding mix
⅔
cup
sugar
¾
cup
mini chocolate chips
2
eggs
1 ¼
cup
milk
½
cup
vegetable oil
1
tsp
vanilla
¼
tsp
almond extract
Cream Cheese Frosting*
½
cup
1 stick unsalted butter
softened
4
oz
cream cheese
softened
2
cups
powdered sugar
1
tsp
vanilla
pinch
of salt
Instructions
Preheat oven to 375ºF.
In a large bowl, sift flour, baking powder and salt. Whisk in pudding mix, sugar and chocolate chips.
In a medium bowl, whisk eggs, milk, oil, and both extracts.
Fold wet ingredients into the dry until moistened. Careful not to over mix!
Line a muffin tin with cupcake liners and fill 3/4 of the way full.
Transfer to oven and bake 12-16 minutes.
Let cool 5 minutes in the pan. Remove to a wire rack to cool completely. Repeat baking until all batter is used.
While the muffins cool, make the frosting. With an electric mixer, whip butter and cream cheese until fluffy and smooth, about 3 minutes.
Add powdered sugar 1 cup at a time and beat until fluffy, about 5 minutes.
Add vanilla and salt and mix to combine.
Top cooled muffins with frosting and enjoy!
Notes
*Frosting can be doubled if you like a lot of frosting! If you like a thin layer this is the perfect amount :)
Keyword
Muffins
Tried this recipe?
Let us know
how it was!