Spiced Dark Chocolate Muffins

Created by Caroline Bearden, MS, RD, LD

Muffins have always been one of my favorite baked goods, and when I started pondering ways to highlight the infused green peanut oil and all of its spices, they seemed like the way to go. It took me three tries to get these babies right.

And you may second guess the cayenne pepper or the red pepper flakes – in muffins, really? But trust me, it makes all the difference. The added spices help pull out the oil’s spices and give the muffins a little, unexpected kick. Plus, the streusel on top adds even more flavor and a crunch. Serve them warm at breakfast with some yogurt or milk, an afternoon snack, or even for dessert. 


Preheat oven to 350. Spoon flour into a dry measuring cup and level with knife. Combine flour, sugar, baking soda, cayenne pepper, cinnamon, sea salt and red pepper flakes in a large bowl, stirring with a whisk, just until combined. Add in oats and dark chocolate and stir gently to combine. Make a well in the center of the mixture. In a small bowl, add the oil to the egg, then add the applesauce, milk and vanilla to combine. Add to the flour mixture, and stir just until moist. Spoon batter into 12 muffin cups coated with cooking spray.

In another small bowl, make the streusel. Combine all ingredients and stir to combine. Top each muffin with a small spoonful of streusel. Bake for 20-25 minutes. Remove muffins from pans - place on a wire rack to cool. Store at room temperature in an airtight container or platic bag for up to a week or freeze for up to three months.


Nutrition information per serving:

Calories: 300

Calories from Fat: 150

Fat: 17g

Trans fats:  0g

Cholesterol: 15mg

Carbohydrate: 34g

Protein: 5g

Fiber: 2g

Sodium: 220mg


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