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!
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Ingredients
- 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.
FAQ
The moist texture of these chocolate muffins relies on the carefully curated ratio of dry to wet ingredients. The brown sugar, oil, yogurt, tahini, and melted chocolate all ensure that these muffins bake up soft & moist.
No one likes a flat muffin top. To get that high dome muffin top, bake the muffins at 425 degrees F for 5 minutes, then lower heat to 350 degrees F for an additional 10 minutes. That 5 minutes blast of high heat will force the muffins to bake upward more rapidly, creating a domed top. Then, the temperature is lowered for the remaining time to bake the muffins all the way through.
Yes! Simply divide all of the quantities in half to make just 6 muffins.
These muffins can be stored in an air-tight container for 1-2 days. They can also be frozen for up to 3 months. They make a great freezer stash, and are so good when warmed up in the microwave for just 30 seconds!
Other chocolate recipes you'll love
- Dark Chocolate Malt Snack Cake
- Chocolate & Vanilla Swirled Macarons
- Fudgy Mocha Brownies Cookies
- Brown Butter Brownies
A few extra 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.
Happy baking! x
Print📖 Recipe
Double Chocolate Tahini Muffins
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: American
Ingredients
- 100g all-purpose flour
- 30g dutch process cocoa powder
- 12g black cocoa powder
- 1 tsp espresso powder
- ¼ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- 72g granulated sugar
- 50g brown sugar
- 60g neutral oil (canola, vegetable, or light-tasting extra virgin olive oil)
- 120g yogurt
- 110g tahini
- 2 eggs
- 1 tsp vanilla paste or extract
- 50g chocolate (melted)
- 125g chocolate (roughly chopped, plus extra for topping)
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.
Notes
- 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.
Nutrition
- Serving Size: 1 muffin
- Calories: 268
- Sugar: 19.1 g
- Sodium: 122.3 mg
- Fat: 15.5 g
- Carbohydrates: 30.9 g
- Protein: 6.1 g
- Cholesterol: 32.3 mg
Keywords: double chocolate tahini muffins, chocolate muffins, moist muffins
Kenza says
We don't really have greek yogurt here .is it ok to try with normal one like a plain whole milk yogurt??
★★★★
Leslie Goldenberg says
This looks amazing!! Can it be made into a loaf instead of muffins???
Sloane says
I've never tested this recipe as a loaf, but I'm sure it would work! I have no idea what the bake time would be, so if you try it watch it closely in the oven. Would love to know how it turns out!
Devon Morgan says
It was crazy delicious and so chocolaty. It really hit the spot and was perfect with my cup of tea.
★★★★★