Name: Double Chocolate Tahini Muffins
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12 muffins
Cuisine: American
Ingredients: 0.8 cup all-purpose flour; 0.33 cup Dutch-process cocoa powder; 0.13 cup black cocoa powder; 1 tsp espresso powder; 0.25 tsp salt; 1 tsp baking powder; 0.5 tsp baking soda; 0.36 cup granulated sugar; 0.22 cup brown sugar; 0.25 cup neutral oil; 0.5 cup yogurt; 0.48 cup tahini; 2 eggs; 1 tsp vanilla paste or extract; 0.18 cup chocolate; 1.1 cups chocolate

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Double Chocolate Tahini Muffins

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Ingredients

Warning0 allergens identified

Instructions

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Instructions

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 tablespoon 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.

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Tips & Tricks (5)

Bloom Your Cocoa Powder 🫗
Whisk both cocoa powders with hot water or espresso before adding to your wet ingredients to unlock deeper chocolate flavor and eliminate any grainy texture in the final muffins.
Stir Tahini Until Creamy 🥄
Make sure to thoroughly stir your tahini jar before measuring, as the oil separates on top—this ensures even distribution of tahini throughout the batter for consistent moisture and flavor.
Don't Overmix the Batter ⚠️
Mix dry and wet ingredients until just combined with visible flour streaks remaining; overmixing develops gluten and creates dense, tough muffins instead of the light, tender crumb tahini provides.
Room Temperature Eggs Matter 🥚
Use eggs at room temperature for better emulsification with the tahini and oil, which creates a smoother batter that rises more evenly and produces muffins with superior texture.
Fill Cups Strategically 🧁
Fill muffin cups only two-thirds full and place any remaining batter in the center of each cup to create even browning and prevent overflow, especially important with tahini's added moisture.