Name: Chocolate Tahini Muffins Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Paleo
Ingredients: ½ cup tahini; ¼ cup maple syrup; 1 tsp vanilla extract; 1 tsp apple cider vinegar; ¾ cup water (or plant based milk); ⅔ cup cassava flour (100g) spooned & leveled; ⅓ cup cacao powder (25g) spooned & leveled; ½ tsp baking soda; ¼ tsp salt; ¼ cup dark chocolate chips, chopped

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.

The image shows seven dark brown chocolate muffins with a rough, cracked top texture. Six muffins are placed on a metal cooling rack, with one muffin lying on its side showing a ridged wrapper and soft inside. The muffins look dense and moist with some visible chunks of chocolate on top. The cooling rack sits on a white marbled surface scattered with small chocolate pieces and pale yellow flower petals. In the bottom left corner, there is a white bowl filled with dark chocolate chips. The lighting is natural, highlighting the rich color and texture of the muffins. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Chocolate Tahini Muffins Recipe
Top Tip
How to Serve Chocolate Tahini Muffins Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Chocolate Tahini Muffins Recipe

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.

A close-up image of a woman's hand holding a small chocolate muffin with a bite taken out of it, showing a moist, dense, and crumbly deep brown inside texture. In the background, several whole chocolate muffins rest on a wire cooling rack, all with rough tops and dark brown color. To the side, there's a white bowl filled with dark chocolate chips, partly out of focus, all set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

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.

Flat lay of a small white ceramic bowl of creamy tahini paste, a small white bowl filled with rich amber maple syrup, a few whole brown vanilla beans beside a small white bowl of clear apple cider vinegar, a small white bowl of clear water, a small white bowl heaped with fine pale cassava flour, a small white bowl holding dark reddish-brown cacao powder, a tiny white bowl with fine white salt, a tiny white bowl with light beige baking soda powder, a small white bowl scattered with glossy dark chocolate chips, all arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

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.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

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

Chocolate Tahini Muffins - Serving Suggestion

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:

Is tahini taste very strong in these muffins?

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.

Can I substitute cassava flour with another flour?

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.

Are these muffins gluten-free and vegan?

Yes! This Chocolate Tahini Muffins Recipe is both gluten-free and vegan, making it a great option for many dietary needs.

Can I make these muffins ahead for a party?

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.