Dark Chocolate Pistachio Cream Cheese Muffins

Ingredients:

For the Streusel:

• ⅓ cup all-purpose flour (spooned and leveled)
• 2 tablespoons sugar
• 3 tablespoons unsalted cold butter (cut into small cubes)
• ½ cup raw, shelled, and peeled pistachios (chopped)

For the Muffins:

• 2 cups all-purpose flour (spooned and leveled)
• 1 cup unsweetened Dutch-processed cocoa powder (spooned and leveled)
• 4 teaspoons baking powder
• ¼ teaspoon salt
• 8 oz cream cheese (softened)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup milk
• ½ cup (1 stick) unsalted butter (melted and cooled)
• 1 cup raw, shelled, and peeled pistachios (chopped)

Instructions:

1. Preheat Oven:

   • Preheat the oven to 425ºF (220ºC).
   • Line two 12-well muffin pans with about 20 paper liners and set aside.

2. Prepare the Muffin Batter:

   • In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
   • In a large bowl, using an electric mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, and vanilla on medium speed until smooth, about 2 minutes.
   • Add the eggs, milk, and melted butter. Mix until smooth and combined, about 1 minute.
   • With the mixer on low speed, gradually mix in the dry ingredients until just combined. Be careful not to overmix.
   • Fold in the chopped pistachios.

3. Make the Streusel:

   • In a small bowl, use your fingers to combine the flour, sugar, butter, and pistachios until crumbly. Avoid overworking the mixture to keep it crumbly.

4. Assemble Muffins:

   • Spoon the batter into the muffin wells until almost full.
   • Sprinkle the streusel mixture on top of each muffin.

5. Bake:

   • Bake at 425ºF (220ºC) for 5 minutes.
   • Without opening the oven door, reduce the temperature to 350ºF (175ºC) and continue baking for 11 to 13 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool:

   • Let the muffins cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
   • Store in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

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Enjoy your delicious muffins! If you need any more help or have questions, just let me know.