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Preheat your oven to 375°F. Line a 12-cup muffin tin with 4 paper muffin liners, ensuring they are evenly spaced if not filling all cavities.

Melt 2 ounces of the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or using a double boiler.

Using a piping bag with a small round tip (or a spoon), pipe or spoon about 1 tablespoon of the melted chocolate into the bottom of each prepared muffin liner, creating a decorative, web-like pattern. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate bases to set slightly.

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the chocolate chips.

Remove the muffin tin from the refrigerator. Evenly divide the muffin batter among the 4 prepared liners, filling each approximately two-thirds full.

Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs, but no wet batter. The tops should be domed and firm to the touch.

Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

While the muffins cool, gently re-warm the remaining 2 ounces of melted dark chocolate if it has solidified. Use the same method as in Step 2.

Once muffins are cool, remove them from their paper liners. Arrange them on a white rectangular serving plate. Drizzle the tops of the muffins with the re-warmed melted chocolate in a decorative zig-zag pattern.

Garnish each chocolate-drizzled muffin with the chopped pistachios before serving.


Preheat your oven to 375°F. Line a 12-cup muffin tin with 4 paper muffin liners, ensuring they are evenly spaced if not filling all cavities.

Melt 2 ounces of the chopped dark chocolate. You can do this in a microwave-safe bowl in 30-second intervals, stirring until smooth, or using a double boiler.

Using a piping bag with a small round tip (or a spoon), pipe or spoon about 1 tablespoon of the melted chocolate into the bottom of each prepared muffin liner, creating a decorative, web-like pattern. Place the muffin tin in the refrigerator for 5 minutes to allow the chocolate bases to set slightly.

In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.

In a separate medium bowl, whisk together the large egg, milk, vegetable oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix; a few lumps are fine. Gently fold in the chocolate chips.

Remove the muffin tin from the refrigerator. Evenly divide the muffin batter among the 4 prepared liners, filling each approximately two-thirds full.

Bake for 20-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs, but no wet batter. The tops should be domed and firm to the touch.

Let the muffins cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely.

While the muffins cool, gently re-warm the remaining 2 ounces of melted dark chocolate if it has solidified. Use the same method as in Step 2.

Once muffins are cool, remove them from their paper liners. Arrange them on a white rectangular serving plate. Drizzle the tops of the muffins with the re-warmed melted chocolate in a decorative zig-zag pattern.

Garnish each chocolate-drizzled muffin with the chopped pistachios before serving.
