Steps

• Start by placing the chocolate pieces in the freezer for 20′. In the meantime, in a large bowl mix all the dry ingredients starting with the sifted flour and sugar (fig. 1).

  

• Stir with a wooden spoon and also add a pinch of salt (fig. 2).

  

• Then also add the sifted cocoa and baking powder (fig. 3).

  

• In a second bowl, combine all the liquid ingredients starting with the egg and coconut milk (fig. 4).

  

• Beat with a hand whisk until you get a smooth and homogeneous batter (fig. 5).

  

• Then incorporate the oil and continue working with the whisk (fig. 6).

  

• Finally, also add the Greek yogurt, gently blending with a spatula (fig. 7).

  

• Then add the liquid ingredients to the dry bowl and quickly mix with a spatula (fig. 8).

  

• Using a small ladle, distribute the batter into the muffin pans previously buttered and floured or lined with the appropriate liners (fig. 9).

  

• Remove the chocolate pieces from the freezer and immerse them, one for each muffin (fig. 10).

  

• Gently push the pieces with a wooden stick, without sinking them too much, then bake in a preheated static oven at 350°F for 20-25′ (fig. 11).

  

• Turn off, unmold and let cool on a cooling rack (fig. 12).

  

• Once cool, transfer them to a serving tray and garnish with pistachio topping to taste (fig. 13).

  

• Finally, add chocolate shavings previously cut with a knife. I also decorated with optional gingerbread sugar sprinkles.

  

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  And voilà… the soft yogurt, dark chocolate, and pistachio muffins are ready to be enjoyed!

  

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  Bon Appétit from La Cucina di FeFè!