clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
double chocolate tahini muffins with chocolate sprinkled everywhere and a bowl of tahini

Double Chocolate Tahini Muffins

  • Author: Sloane
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: muffins
  • Method: baking
  • Cuisine: American


  • 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)


  1. 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. 
  2. In a medium bowl, whisk together the flour, cocoa powders, espresso powder, salt, baking powder, and baking soda.
  3. In a separate large bowl, whisk together the sugars, oil, yogurt, and tahini. 
  4. Add in the eggs and vanilla, and whisk until fully combined. 
  5. Whisk in the melted chocolate until fully combined. 
  6. Fold the dry ingredients into the wet until just combined.
  7. Lastly, fold in the chopped chocolate.
  8. 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. 
  9. Top the muffins with more chopped chocolate if desired, then bake the muffins for 5 minutes.
  10. After 5 minutes, lower the oven temperature to 350 degrees F (180 degrees C), and bake for another 10-12 minutes. 
  11. Allow the muffins to cool in the pan for a couple minutes, then transfer to a wire rack to cool completely. 


  • 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. 


  • 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