How to make muffins moist:

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.

How to make bakery style muffins:

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.

Can this recipe be halved?

Yes! Simply divide all of the quantities in half to make just 6 muffins.

How to store homemade 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!

Double Chocolate Tahini Muffins

Ingredients

Scale

100g all-purpose flour
30g dutch process cocoa powder
12g black cocoa powder
1 tsp espresso powder
1/4 tsp salt
1 tsp baking powder
1/2 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)

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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 tbsp 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