There’s something so irresistibly rich and nutty about these **Chocolate Tahini Muffins Recipe**. The tahini adds this uniquely creamy, slightly savory undertone that pairs beautifully with deep, chocolatey flavors—making these muffins feel both indulgent and wholesome. I can’t wait to share how easy they are to whip up, and trust me, they’ll become your new favorite go-to snack.
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Why You'll Love This Recipe
I’m always on the lookout for muffins that feel a bit special, not just your everyday sweet treat. What makes this Chocolate Tahini Muffins Recipe stand out is its perfect balance of flavors and textures—with a moist crumb, rich chocolate, and that subtle tahini hint hiding inside. Plus, it’s paleo and vegan, making it a versatile option for lots of diets without sacrificing taste.
- Unique flavor profile: The tahini gives a complex nutty depth that’s unexpected but totally addictive.
- Simple, wholesome ingredients: No weird additives or complicated steps—just good stuff you can trust.
- Great texture: These muffins are moist but hold together nicely, with melty chunks of dark chocolate surprise.
- Diet-friendly: Paleo and vegan friendly, so lots of people can enjoy them guilt-free.
Ingredients & Why They Work
This combo might seem simple, but each ingredient pulls its weight to create that perfect muffin magic. I stick to measuring by weight when possible—that consistency is key, especially with flours like cassava.
- Tahini: Its rich, creamy texture really elevates the muffins beyond your usual chocolate bake, adding moistness and a subtle savory note.
- Maple syrup: A natural sweetener that pairs beautifully with tahini and cacao’s bitterness, giving a mellow sweetness without feeling cloying.
- Vanilla extract: Always a must in chocolate cakes and muffins—it enhances all the other flavors.
- Apple cider vinegar: Reacts with baking soda to help the muffins rise light and fluffy but also balances out sweetness with a subtle tang.
- Water (or plant-based milk): Keeps everything moist and tender; plant milks also work great if you want extra creaminess.
- Cassava flour: A paleo-friendly flour that’s light and slightly sweet, perfect for this texture. I recommend Ottoo’s for best results.
- Cacao powder: Provides a rich, deep chocolate flavor—it’s crucial to use cacao over regular cocoa for best texture here.
- Baking soda: Works with vinegar to give you lovely lift without any chemical aftertaste.
- Salt: Enhances all the flavors and cuts through the sweetness.
- Dark chocolate chips: The melty chocolate bits inside are my favorite moments—chop them up so every bite has some chocolate love.
Make It Your Way
I love tweaking this recipe depending on the mood. It’s flexible, so don’t be shy about making it truly yours. Maybe swap the chocolate chips for chopped nuts or a handful of dried fruit if you want a different texture or an extra flavor pop.
- Add nuts or seeds: I once added chopped toasted walnuts, which gave a delightful crunch and richer nutty note—so good for fall snacking!
- Swap cacao powder: If you don’t have cacao, you can experiment with cocoa, but expect a slightly different texture and flavor.
- Use plant milk: For creamier muffins, use almond or oat milk instead of water.
- Sweetener adjustments: Feel free to use agave or date syrup for a different sweetness profile.
Step-by-Step: How I Make Chocolate Tahini Muffins Recipe
Step 1: Preheat and Prepare
First things first—get your oven heated to 350°F (175°C). I like to line my muffin pan with silicone liners. They keep the muffins snug and prevent those annoying paper liners from flaring out once cooled. If paper’s all you have, that’s fine—just know they’ll look a little looser around the edges.
Step 2: Mix Wet Ingredients
In a large bowl, combine tahini, maple syrup, vanilla extract, apple cider vinegar, and water. Whisk until everything is smooth and fully blended—it should look creamy and well combined with no lumps. This step is crucial since it ensures your muffins will have that lovely moist crumb.
Step 3: Incorporate Dry Ingredients
Add the cassava flour, cacao powder, baking soda, and salt to the bowl. Whisk gently but thoroughly until the batter is smooth and thick, without any dry pockets. The texture will be thicker than usual muffin batter, and that’s exactly right—don’t worry!
Step 4: Fold in Chocolate Chips
Take a spatula and fold in your chopped dark chocolate chips. This adds those gooey little bursts of chocolate in every bite. Avoid overmixing here—just gently fold until the chips are evenly spread.
Step 5: Fill and Bake
Spoon your batter evenly into the muffin cups, filling each about ¾ full. This batter makes roughly 10 muffins—the perfect batch size for sharing (or for a week of tasty breakfasts!). Bake for 20 to 25 minutes, checking at 20 minutes with a toothpick; it should come out with a few moist crumbs but no wet batter.
Step 6: Cool and Enjoy
Once out of the oven, let the muffins cool in the pan for 5 minutes—this stops them from breaking apart when you remove them. Then carefully transfer to a wire rack to finish cooling. You can dig in warm, but I find they taste best once fully cooled.
Top Tip
From my experience with this Chocolate Tahini Muffins Recipe, a few simple tweaks can elevate your bake so it turns out perfectly every time. These tips come from both successes and the occasional baking mishap!
- Accurate flour measurement: I learned the hard way that cassava flour is picky—always spoon and level or weigh it to avoid dense muffins.
- Use silicone liners: Paper liners can peel away as the muffin cools; silicone keeps shape intact.
- Don’t overmix: Over-stirring makes muffins chewy—mix until just combined for a tender crumb.
- Test for doneness: Insert a toothpick right around the 20-minute mark to avoid drying out your muffins.
How to Serve Chocolate Tahini Muffins Recipe
Garnishes
I keep it simple and love sprinkling a little flaky sea salt on top just before serving—it really brings out the chocolate and tahini flavors. Sometimes, a light spread of almond butter or a dab of coconut cream adds a nice creamy contrast.
Side Dishes
These muffins are perfect on their own with a cup of coffee or tea, but I also like pairing them with fresh berries or a fruit compote for a fresh-tart pop. For brunch, a scoop of coconut yogurt alongside works beautifully to balance richness.
Creative Ways to Present
For a special brunch, I’ve laid the muffins out on a wooden board surrounded by edible flowers and little bowls of nut butter, honey, and fruit preserves. It’s simple but feels festive and inviting—like a little chocolate tahini celebration on a plate!
Make Ahead and Storage
Storing Leftovers
I store leftover Chocolate Tahini Muffins in an airtight container in the fridge. They hold their moisture and flavor nicely for up to a week—just bring them to room temp before eating or gently reheat.
Freezing
These muffins freeze well, which is great for batch baking. I wrap each muffin individually in parchment and pop them in a freezer-safe bag. When ready, I thaw them on the counter for about an hour, and they’re almost as fresh as day one.
Reheating
The best way I’ve found to reheat is popping a muffin in the microwave for about 15-20 seconds or warming them in a low oven (about 300°F) for 5-7 minutes. This warms the chocolate up nicely without drying the muffin out.
Frequently Asked Questions:
Not at all! The tahini adds a subtle nutty richness without overpowering the chocolate. It’s very balanced and most people find it pleasantly unique, not intense.
You can try other paleo-friendly flours like almond flour, but the texture and moisture level will change. I recommend using cassava flour as directed for best results with this recipe.
Yes! This Chocolate Tahini Muffins Recipe is both gluten-free and vegan, making it a great option for many dietary needs.
Absolutely! They keep well refrigerated for a few days and also freeze wonderfully. Just warm them slightly before serving to enjoy that freshly baked feeling.
Final Thoughts
This Chocolate Tahini Muffins Recipe has become a little treasure in my kitchen - a perfect mix of simple, healthy, and surprisingly decadent. Whether it’s a quick breakfast, an afternoon pick-me-up, or a weekend treat, these muffins deliver every time. Don’t hesitate to give them a try—you might just find yourself reaching for tahini in your baking more often than you think.
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Chocolate Tahini Muffins Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 10 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: Paleo
- Diet: Vegan
Description
Delicious and nutritious Chocolate Tahini Muffins that are paleo and vegan-friendly, made with wholesome ingredients like cassava flour, tahini, and cacao powder. These moist muffins are subtly sweetened with maple syrup and studded with dark chocolate chips, perfect for a guilt-free treat or breakfast option.
Ingredients
Wet Ingredients
- ½ cup tahini
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- ¾ cup water (or plant based milk)
Dry Ingredients
- ⅔ cup cassava flour (100g) spooned & leveled
- ⅓ cup cacao powder (25g) spooned & leveled
- ½ teaspoon baking soda
- ¼ teaspoon salt
Additional
- ¼ cup dark chocolate chips, chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F. Line a muffin pan with silicone muffin liners for best results. Paper liners can be used but they may fan out after cooling.
- Mix Wet Ingredients: In a large mixing bowl, combine the tahini, maple syrup, vanilla extract, apple cider vinegar, and water. Whisk together until the mixture is smooth and uniform.
- Add Dry Ingredients: Add the cassava flour, cacao powder, baking soda, and salt to the wet ingredients. Whisk everything together until the batter is smooth and well combined.
- Fold in Chocolate Chips: Using a spatula, gently fold the chopped dark chocolate chips into the thick batter, ensuring even distribution.
- Fill Muffin Pan: Scoop the batter into the prepared muffin pan, filling each cup about ¾ full. This recipe yields approximately 10 muffins.
- Bake Muffins: Bake the muffins at 350 degrees F for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Remove muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
- Store: Store the muffins in an airtight container in the refrigerator for up to one week to maintain freshness.
Notes
- Measure cassava flour and cacao powder by weight for best results as different brands vary in texture and moisture absorption.
- Using Otto’s Cassava Flour is recommended for consistent baking results.
- Substituting cacao powder with cocoa powder may alter the muffin texture.
- Silicone liners are preferred over paper liners because paper liners may not hold shape well after baking and cooling.
- This recipe is naturally paleo and vegan due to the choice of ingredients.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 9 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
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