Double Chocolate Tahini Muffins

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!  

For more tahini recipes, try Banana Tahini Chocolate Chip Muffins, Dark Chocolate Tahini Cups, Frosted Tahini Brownies, and Chocolate Tahini Babka.

Ingredient Notes

• All-Purpose Flour: This recipe calls for only 100g of flour since the cocoa powder makes up a significant portion of the dry ingredients. 
• Cocoa Powder: In this recipe, I use a combination of dutch process and black cocoa powder, to add maximum richness and the ultimate chocolate flavor. If you do not have black cocoa powder on hand, you can use 42g of dutch process cocoa powder total. 
• Espresso Powder: This is optional, but it helps to amplify the chocolate flavor!
• Leaveners: To get those high domed muffin tops, it is very important to use both baking powder and baking soda. 
• Sugar: To create the right balance of sweetness while adding moisture, this recipe uses both granulated and brown sugar.
• Oil: Since the predominate flavor in these muffins is chocolate, butter is not necessary to add flavor. So rather than using butter as the fat, this recipes uses oil because it adds even more moisture. 
• Yogurt: To make these muffins moist and dense, you'll want to use whole milk plain greek yogurt!
• Tahini: Use an all natural drippy tahini for best results. Look for a brand that lists only raw sesame seeds in the ingredients. Any additives can alter the outcome of this recipe. My favorite brand is Krinos, which I buy at Central Market!
• Eggs: You will need 2 eggs at room temperature. 
• Chocolate: To make these muffins ultra chocolatey and fudgy, I add some melted chocolate to the batter, and fold in plenty of chopped chocolate. I recommend using semi-sweet or bittersweet chocolate.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this double chocolate tahini muffin recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Mix dry ingredients. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, salt, baking powder, and baking soda.

STEP 2: Mix wet ingredients. In a separate large bowl, whisk together the sugars, oil, yogurt, and tahini. 

STEP 3: Add eggs and vanilla. Add in the eggs and vanilla, and whisk until fully combined. 

STEP 4: Add melted chocolate. Whisk in the melted chocolate until fully combined. 

STEP 5: Fold. Mix the dry ingredients into the wet until just combined. Lastly, fold in the chopped chocolate.

STEP 6: Scoop. Use a 3 tablespoon cookie scoop to divide the batter between the muffins cups. Top the muffins with more chopped chocolate if desired.

STEP 7: Bake. 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. 

STEP 8: Cool. Allow the muffins to cool in the pan for a couple minutes, then transfer to a wire rack to cool completely. 

Expert Baking Tips

• 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. 

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x