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Baking recipe · from the recipe book

Chocolate Strawberry Muffins with Peanut Streusel

Tender, fudgy cocoa muffins with juicy strawberry pockets, a peanut butter richness and a crunchy oat-and-peanut streusel on top.

Chocolate Strawberry Muffins with Peanut Streusel

Ingredients

  • 1½ cups190 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powder
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ⅔ cup packed130 gBrown sugarpacked
  • 2 large100 gEggsat room temperature
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ½ cup (120 ml)120 gMilk, 2%
  • ⅓ cup80 gPeanut butter, no salt addedstirred smooth
  • 3 tbsp40 gCanola oil
  • 1¼ tsp5 gVanilla extract
  • 1¼ cups sliced200 gStrawberriesdiced small and patted dry
  • ½ cup70 gDry-roasted peanuts, unsaltedchopped, divided
  • ⅓ cup30 gOld-fashioned rolled oats
  • 2 tbsp25 gGranulated sugar
  • 1½ tbsp20 gUnsalted buttermelted

Steps

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Prepare first: dice and pat dry the strawberries, chop the dry-roasted peanuts and split them into two equal halves (one half for the batter, the other half for the streusel), and melt the butter.
  3. Make the streusel: in a small bowl, mix the oats, the granulated sugar, half of the chopped dry-roasted peanuts and the melted butter with a fork until clumpy. Set aside.
  4. In a large bowl, whisk the flour, unsweetened cocoa powder, baking powder, baking soda and salt.
  5. In a second bowl, whisk the brown sugar, eggs, Greek yogurt, milk, peanut butter, canola oil and vanilla until smooth.
  6. Pour the wet mixture into the cocoa-flour mixture and fold with a spatula just until no dry streaks remain.
  7. Gently fold in the strawberries and the remaining half of the chopped dry-roasted peanuts.
  8. Divide the batter evenly among the 12 cups, then sprinkle the streusel over the tops, pressing it lightly so it sticks.
  9. Bake 20 to 23 minutes, until a toothpick in the center comes out clean apart from melted berry.
  10. Cool in the pan 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Peanuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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