Muffin

1. Begin by preheating your oven to 400 degrees Fahrenheit and place your rack in the upper third of your oven.
2. In a large bowl combine your sugars and wet ingredients. Whisk well until combined and smooth.
   • 1/2 cup sugar, 100 grams
   • 1/2 cup brown sugar, 125 grams
   • 2 eggs
   • 1/3 cup tahini, 65 grams
   • 1/2 cup canola oil, 65 grams
   • 3/4 cup yogurt or sour cream, 175 grams
   • 1 teaspoon vanilla extract
3. 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
   • 1/2 cup cocoa powder - sifted, 50 grams
   • 1 teaspoon baking powder, sifted
   • 1 teaspoon baking soda, sifted
   • 1/2 cup mini chocolate chips, 106 grams
4. 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.
5. In a small bowl, combine your topping ingredients and whisk with a fork to combine.
   • 1/3 cup tahini, 65 grams
   • 2 Tablespoons maple syrup, 35 grams
6. Top each muffin with a spoonful of your tahini topping then additional mini chocolate chips.
7. 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.
8. Remove from oven and allow to rest for 5 minutes.
9. After 5 minutes remove muffins from tin and allow to cool on a rack. Enjoy warm.