Call me crazy but I'm still turning on the oven and baking away in the midst of this sizzling hot summer. Thank goodness for air conditioning!
When it comes to routine or relaxing through baking, I think of cookies and muffins. They're easy, low-maintenance bakes that are always appreciated around the house. It is undeniable how convenient it is to grab and plate a muffin or two for breakfast on a busy weekday morning, whatever the season!
This time, I made muffins and I zoomed in on one of my favorite flavor combos: pistachio and orange, with a little chocolate thrown in to make it even better. I'm quite fond of this combination in cake and cookie form and I've been itching to make a muffin version, so here we are.
This is a tender muffin, not too sweet, nor too rich. I didn't feel like I was eating a cupcake in disguise and that could be a good or bad thing depending on your perspective. You could easily make and top these muffins with a spoonful of glaze (confectioners' sugar mixed with a bit of orange juice or milk) to add extra sweetness on top. I didn't since I figured the chocolate provided enough richness.
While the recipe I started with called for yogurt, I substituted with buttermilk, which was what I had on hand. A little fresh orange juice and zest adds bright fruitiness and I tossed in a little vanilla extract to complement it. Chopped pistachios are stirred into the mix (I reserved some to sprinkle on top). Finally, I added some finely chopped dark chocolate. I really liked the chocolate (no surprise there, I suppose) and, in retrospect, I actually wish I had added more because, inevitably, you keep looking for that chocolate bite!
