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Baking recipe · from the recipe book

Salted Peanut Crunch Chocolate Muffins

Deep chocolate muffins with a tender crumb, melty chocolate pockets and a crunchy roasted-peanut streusel top.

Salted Peanut Crunch Chocolate Muffins

Ingredients

  • 1⅔ cups200 gAll-purpose flour
  • ½ cup40 gUnsweetened cocoa powder
  • ¾ cup packed170 gBrown sugarpacked, divided
  • 1¾ tsp8 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • ¾ cup120 gDry-roasted peanuts, unsaltedchopped, divided
  • 2 large100 gEggsroom temperature
  • ¾ cup200 gPlain yogurt, low-fat
  • ⅓ cup (80 ml)80 gMilk, 2%
  • ⅓ cup80 gCanola oil
  • 2 tsp8 gVanilla extract
  • 1½ tbsp20 gUnsalted buttermelted
  • ¾ cup120 gSemisweet chocolate chips

Steps

  1. Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.
  2. Make the topping first: in a small bowl, stir one third of the chopped peanuts with 30 g of the brown sugar and the melted butter until clumpy. Set aside.
  3. In a large bowl, whisk the flour, unsweetened cocoa powder, baking powder, baking soda and salt until no cocoa lumps remain.
  4. In a second bowl, whisk the eggs with the remaining brown sugar until smooth, then whisk in the yogurt, milk, canola oil and vanilla.
  5. Pour the egg mixture into the flour-cocoa mixture and fold with a spatula until just a few dry streaks remain.
  6. Fold in the chocolate chips and the remaining two thirds of the chopped peanuts just until combined.
  7. Divide the batter evenly among the cups, then sprinkle the peanut topping over each.
  8. Bake 5 minutes, lower the heat to 350°F (175°C) and bake 13 to 15 minutes more, until a toothpick in the center comes out clean apart from melted chocolate.
  9. Cool in the tin 5 minutes, then move 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. Some brands contain soy.

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

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