These Double Chocolate Muffins with Tahini are sweet enough to enjoy for breakfast or tea time. A rich and tender chocolate crumb that has a slight nutty flavor from tahini in the batter as well as a maple tahini sweet crackly topping. Dark chocolate cocoa powder and mini chocolate chips give these an ultra rich chocolaty flavor.
A classic chocolate muffin with a few of my favorite things, tahini and yogurt to make them special. These muffins are ultra tender with a light crumb and extra chocolate flavor. The combination of yogurt, tahini and oil really help these to stay moist for days. They would make the perfect breakfast for a crowd and pair well with these delicious za'atar and olive egg bites to round out your meal, a bit of sweet and savory.
Simple Pantry Ingredients
I love muffins because 90% of the time I have everything on hand and I don't need to lug out my mixer. You simply need one bowl, a whisk and a spatula is all that is needed!
- Tahini - Using tahini in both the batter as well as the top of each muffin. The tahini in the muffin gives moisture while the tahini maple topping is where the tahini flavor pops with a hint of sweetness similar to traditional halawa (halva).
- Oil - A neutral oil is ideal, I typically use canola but vegetable or avocado are good alternatives.
- Yogurt or Sour Cream - Classic for many muffin recipes the addition of yogurt or sour cream for moisture. I've used both with success. Greek, plain yogurt or sour cream all work well.
- Eggs - Eggs help to bind our muffins.
- Brown Sugar - Brown sugar is our main sweetener for these muffins, that bit of molasses flavor goes well with the maple syrup and tahini.
- Granulated Sugar - A good balance with the brown sugar.
- Vanilla - A bit of vanilla
- All-Purpose Flour - Simple, basic all-purpose flour as our base.
- Cocoa Powder - Dutch processed, Ghirardelli is my go-to! It will yield a moister and richer chocolate flavor.
- Baking Powder, Baking Soda, Salt
- Mini Chocolate Chips
- Maple Syrup - A bit of maple syrup to make our tahini topping.
See recipe card for quantities.
Instructions
Truly a one bowl quick recipe to come together.
Step 1: In a large bowl, combine your wet ingredients and sugar.
Step 2: Whisk together until fully combined and smooth.
Step 3: Next add your flour and salt. Sift your cocoa powder, baking soda and baking soda on top. (see top tip below about sifting)
Step 4: Add your mini chocolate chips and fold well to combine. Don't over mix, just simply mix using a spatula until no dry pockets remain. This is important to add here to allow the chips not to sink.
Step 5: In a small bowl, add the remaining tahini and maple syrup, whisk until smooth. Top each muffin with a spoonful in the center and then finally top with additional mini chocolate chips.
Step 6: Place muffin liners or spray a muffin tin, skipping every other space. This allows more room for each muffin and helps to create those round muffin domes. Fill your liners with batter to the top, add a spoonful of tahini topping and a few extra mini chips.
Step 7: Bake your muffin tray for 5 minutes at 400 degrees Fahrenheit. Then reduce your temperature to 350 degrees and bake for another 20-25 minutes until golden brown, domed and a toothpick inserted in the center comes out clean.
Step 8: Allow to cool for 5 minutes then remove to a cooling rack. Enjoy warm or warm in the microwave for 20 seconds once fully cooled.
Top Tips
Sifting
Be sure to sift your cocoa powder and baking powder and soda. These ingredients tend to be very clumpy will not mix well into your batter without sifting, leaving pockets of dry ingredients. Adding the chocolate chips with the dry ingredients helps them to not sink to the bottom of the muffin but rather incorporate instead.
Separating Muffins
It may seem weird to seperate muffins in your muffin tin, but this has been a GAME CHANGING trick I learned from my friend Kristie at The Sweet and Simple Kitchen. If you want those bakery style muffin tops - this is the key!
Storage
Store muffins in a sealed container on the counter top for up to 5 days. Muffins can also be baked, cooked and frozen. Simply freeze solid individually then pop into a zip-lock bag. Take a muffin out when you want to enjoy one, allow it to thaw and warm in the microwave.
Why We Love This Recipe
A one bowl muffin recipe is always a good idea! The addition of tahini in both the batter but especially the top really make these something special. The tahini topping is reminiscent of halawa (halva), sesame candy. It's a great make ahead for any brunch or simply for the family.
If you try making these Double Chocolate Muffins with Tahini, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen, I love resharing your photos! You can find me on Facebook, Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Double Chocolate Muffins with Tahini (2 ways)
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: Lebanese American
Description
These tender chocolate muffins are the perfect breakfast treat. With a combination of yogurt and tahini these muffins are ultra moist with a hint of sweetness from the tahini topping.
Ingredients
Muffin
- ½ cup sugar, 100 grams
- ½ cup brown sugar, 125 grams
- 2 Large eggs
- ⅓ cup tahini, 65 grams
- ½ cup canola oil, 65 grams
- ¾ cup yogurt or sour cream, 175 grams
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, 240 grams
- 1 teaspoon salt
- ½ cup dutch cocoa powder - sifted, 50 grams*
- 1 teaspoon baking powder, sifted
- 1 teaspoon baking soda, sifted
- ½ cup mini chocolate chips, 106 grams
Tahini Topping
- ⅓ cup tahini, 65 grams
- 2 Tablespoons maple syrup, 35 grams
- extra mini chocolate chips
Instructions
Muffin
- Begin by preheating your oven to 400 degrees Fahrenheit and place your rack in the upper third of your oven.
- In a large bowl combine your sugars and wet ingredients. Whisk well until combined and smooth.
- ½ cup sugar, 100 grams
- ½ cup brown sugar, 125 grams
- 2 eggs
- ⅓ cup tahini, 65 grams
- ½ cup canola oil, 65 grams
- ¾ cup yogurt or sour cream, 175 grams
- 1 teaspoon vanilla extract
- Add your flour and salt then sift your cocoa powder, baking powder and baking soda together. Add your chocolate chips on top and begin folding into your wet ingredients. Using a rubber spatula, fold until just combined and no dry streaks remain.
- 2 cups all-purpose flour, 240 grams
- 1 teaspoon salt
- ½ cup cocoa powder - sifted, 50 grams
- 1 teaspoon baking powder, sifted
- 1 teaspoon baking soda, sifted
- ½ cup mini chocolate chips, 106 grams
- Place muffin liners or spray muffin tin, skipping every other space to allow space between each muffin. Fill each muffin with batter to the top of the liner, set aside.
- In a small bowl, combine your topping ingredients and whisk with a fork to combine.
- ⅓ cup tahini, 65 grams
- 2 Tablespoons maple syrup, 35 grams
- Top each muffin with a spoonful of your tahini topping then additional mini chocolate chips.
- Bake for 5 minutes at 400 degrees then reduce temperature to 350 degrees and bake for another 20-25 minutes until golden brown, domed and a toothpick inserted in the center comes out clean with no crumbs.
- Remove from oven and allow to rest for 5 minutes.
- After 5 minutes remove muffins from tin and allow to cool on a rack. Enjoy warm.
Notes
- Dutch cocoa powder is much richer and darker than natural - it's my go to for any chocolate recipes. This is the one that I use: https://amzn.to/4bzh4Xf
- Sifting your cocoa powder and leavening agents is very important - don't skip that step! You can use a sifter or a fine mesh sieve.
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