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Chocolate pistachio muffins

40 min


8 persons




0 / 5 (0 votes)


Chocolate pistachio muffins piled on a tray


  • 50 g butter
  • 100 g brown sugar
  • 100 g Borges unsalted pistachios
  • 100 ml Borges Natura hazelnut drink
  • 250 g all-purpose flour
  • 100 g thick bar of dark chocolate broken into squares
  • 2 medium eggs


Hazelnut drink

Step by step

  1. Step 1

    Melt the butter in the microwave and mix with the sugar and eggs to make a smooth paste. In a separate bowl, add the hazelnut drink to 50 g crushed pistachios and stir well. Combine the contents of the two bowls and beat to make a smooth mixture.

  2. Step 2

    Add the sifted flour and beat just enough to blend all the ingredients together without beating in too much air.

  3. Step 3

    Pour the mixture into the muffin cases to halfway up. Add two squares of chocolate to each case and then ¾ fill with the mixture (to leave enough room for the muffin to rise).

  4. Step 4

    Preheat the oven to 180 ºC and then bake for 20 to 25 minutes.

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