Chocolate Muffins with Pink Peppercorns and Cinnamon

The idea of combining chocolate with pink peppercorns, cinnamon, and nutmeg came to me when I read the newspaper the other day, and found an interview with Senyor Marc Escudellers, a chocolate shop keeper from Barcelona. He stated that these are some of his favorite cocoa flavorings, and I absolutely agree – I’ve already baked these muffins twice.

The combination of bitter cocoa flavor paired with intense pink peppercorns and sweet cinnamon is quite complex, and probably not to everyone’s liking, but I could live off the fragrance alone! Muscovado sugar imparts a pleasant, subtle sweetness, which situates these muffins somewhere between a dessert and a snack.

This recipe makes 6 muffins, but can easily be doubled.

The Dry Mix:

  • 2 dl wheat flour
  • 1/2 dl dark cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground pink peppercorns
  • 1 teaspoon cinnamon
  • pinch of nutmeg

The Wet Mix:

  • 1/2 dl liquid margarine (or canola oil, or 50 g melted margarine)
  • 3/4 dl muscovado sugar
  • 1 dl plain soy milk
  • 1 dl plain soy yogurt
  • 50 g chocolate, melted


  • 6 chocolate squares
  • 1 teaspoon coarsely ground pink peppercorns

First I preheated the oven to 175 degrees Celsius. The making of the batter was quite simple: I just mixed together the two mixes in separate bowls, and then combined the two with a fork until relatively smooth.

I greased 6 cups of my muffin tin with a little margarine, dusted them with cocoa powder, and spooned the batter in the cups. I pressed a little square of chocolate in the middle of each muffin, so that they peeked out a little bit, and then popped the muffins in the oven. They were done after 15 minutes in 175 degrees Celsius.

When the muffins had cooled down enough to handle, I placed them on a rack, and sprinkled ground pink peppercorns over the melted chocolate in the middle of each muffin.