Double Chocolate Tahini Muffins

12 muffins
45 min

These double chocolate tahini muffins are ultra chocolatey, soft, and moist! They are the ultimate homemade bakery style muffins with high dome tops and melty chocolate chunks studded throughout the interior. Oh and chocolate & tahini... truly a match made in heaven! Honestly, I don't think I'd ever want to go back to a plain old chocolate muffin. Tahini is what makes these muffins magical! It adds so much moisture and flavor to create the most fascinating and delicious baked good you may ever eat. Whip these muffins up in less than an hour and enjoy warm from the oven with a tall glass of milk!

Double Chocolate Tahini Muffins
Recipe details
  • 12  muffins
  • Prep time: 30 Minutes Cook time: 15 Minutes Total time: 45 min
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  • 100g (3/4 cup plus 1 tbsp) all-purpose flour
  • 30g (1/3 cup) dutch process cocoa powder
  • 12g (2 tbsp plus 2 tsp) black cocoa powder
  • 1 tsp espresso powder
  • ¼ tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 72g (1/3 cup plus 1 tbsp) granulated sugar
  • 50g (1/4 cup) brown sugar
  • 60g (2 oz) neutral oil (canola, vegetable, or light-tasting extra virgin olive oil)
  • 120g (1/2 cup) yogurt
  • 110g (1/2 cup) tahini
  • 2 eggs
  • 1 tsp vanilla paste or extract
  • 50g (1 3/4 oz) chocolate (melted)
  • 125g (4 1/2 oz) chocolate (roughly chopped, plus extra for topping)

Preheat the oven to 425 degrees F (220 degrees C) and line a muffin tin with parchment cups. You can also make your own by cutting squares of parchment paper, two per muffin, and pressing them into the molds.
In a medium bowl, whisk together the flour, cocoa powders, espresso powder, salt, baking powder, and baking soda.
In a separate large bowl, whisk together the sugars, oil, yogurt, and tahini.
Add in the eggs and vanilla, and whisk until fully combined.
Whisk in the melted chocolate until fully combined.
Fold the dry ingredients into the wet until just combined.
Lastly, fold in the chopped chocolate.
Use a 3 tbsp cookie scoop to divide the batter between the muffins cups. If using your own DIY parchment liners, it's easier to hold it in your hand and fill it using the cookie scoop, then place it back in the muffin pan.
Top the muffins with more chopped chocolate if desired, then bake the muffins for 5 minutes.
After 5 minutes, lower the oven temperature to 350 degrees F (180 degrees C), and bake for another 10-12 minutes.
Allow the muffins to cool in the pan for a couple minutes, then transfer to a wire rack to cool completely.
  • If you do not have black cocoa powder on hand, you can just use 42g of dutch process cocoa powder total.
  • I recommend using an all natural drippy tahini for best results.
  • Use high quality semi-sweet or bittersweet chocolate bars or wafers for best results.
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