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 pretty magical about the combination of nutty tahini and rich chocolate, isn’t there? This Chocolate Tahini Muffins Recipe brings that perfect balance of flavors in a way that’s moist, fluffy, and just a little unexpected. Trust me, once you try these muffins, they’ll become a staple in your baking rotation.

The image shows seven dark brown chocolate muffins on a metal cooling rack placed on a white marbled surface. The muffins have rough, cracked tops with visible chocolate pieces melted inside. One muffin is on its side, showing the textured base. Around the rack, there are small chocolate chunks and some light yellow flower petals scattered. A white bowl partially filled with chocolate pieces is visible in the bottom left corner. The overall look is rich and homemade, with a slightly rustic texture. 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

This Chocolate Tahini Muffins Recipe surprised me from the very first bite — it's got a subtle earthiness from the tahini that perfectly complements the deep chocolate flavor. I love sharing this because it’s paleo, vegan, and seriously easy to whip up with pantry staples.

Nutty and chocolatey harmony: The tahini adds a silky, nutty backbone that makes these muffins unforgettable.
Simple, wholesome ingredients: No weird additives, just pure goodness that’s paleo and vegan-friendly.
Moist and tender texture: Thanks to cassava flour and maple syrup, these muffins stay moist without feeling dense or greasy.
Perfect for any time of day: Enjoy them for breakfast, a snack, or a healthier dessert option when chocolate cravings hit.

A close-up of a woman's hand holding a small, round chocolate muffin with a moist, dense texture. The muffin is dark brown with a slightly cracked surface, showing a soft, crumbly inside with tiny holes and chocolate bits. In the background, several more muffins sit on a wire rack, and a white bowl with chocolate pieces is partially visible on a white marbled surface. Crumbs are scattered on the surface around the bowl and rack photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Chocolate Tahini Muffins Recipe plays a special role in delivering flavor and texture along with that health boost. Let me break down why they’re my go-tos and a few tips for picking the best versions.

Flat lay of a small mound of smooth, creamy tahini paste, a small white bowl filled with golden maple syrup, a few fresh vanilla beans loosely arranged, a small white bowl with pale amber apple cider vinegar, a small white bowl of clear water, a neat pile of fine, light beige cassava flour, a small heap of rich dark brown cacao powder, a small pinch of fine white salt, a small pinch of light brown baking soda powder, and a handful of glossy chopped dark chocolate pieces, all 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: This sesame seed paste brings moisture, a rich nutty flavor, and a little healthy fat to keep muffins tender.
Maple syrup: A natural sweetener that adds depth without an overpowering sugary taste.
Vanilla extract: Enhances the chocolate flavor and adds warm aromatics.
Apple cider vinegar: Reacts with baking soda to help the muffins rise and stay fluffy.
Water or plant-based milk: Keeps the batter smooth and light; I often use almond or oat milk for extra creaminess.
Cassava flour: A paleo-friendly grain-free flour that creates the perfect light crumb; pro tip: weigh it for consistent results.
Cacao powder: Use high-quality cacao for a rich chocolate flavor without bitterness.
Baking soda: The leavening agent that makes these muffins rise beautifully.
Salt: Balances sweetness and intensifies chocolate notes.
Dark chocolate chips: Melty pockets of chocolate richness—always use chips you love to eat on their own!

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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

One of my favorite things about this Chocolate Tahini Muffins Recipe is how flexible it is. I often tweak it to suit my mood or pantry, and you can easily too!

Variation: Sometimes I swap maple syrup for coconut sugar and a little extra plant milk for a less sweet but still moist muffin.
Nut addition: Adding chopped walnuts or pecans gives a lovely crunch that pairs beautifully with tahini’s silkiness.
Fruit twist: Toss some fresh raspberries or blueberries in the batter for bursts of tartness—this always brightens the chocolate flavor.
Spice it up: A dash of cinnamon or a pinch of chili powder can bring a whole new dimension to your muffins.

Step-by-Step: How I Make Chocolate Tahini Muffins Recipe

Step 1: Mix the Wet Ingredients

Start by preheating your oven to 350°F (175°C) and lining a muffin pan with silicone liners—they hug the muffins nicely, unlike paper ones that tend to flare out. In a large bowl, whisk together the tahini, maple syrup, vanilla extract, apple cider vinegar, and water until smooth and creamy. I like to mix this really well so the tahini doesn’t clump, which can happen if you rush this step.

Step 2: Combine the Dry Ingredients

Next up, spoon and level your cassava flour and cacao powder carefully—weight measurements help here because flour density varies a lot. Add these to the wet mixture along with baking soda and salt. Whisk gently until everything is fully combined. The batter will be thick, but don’t worry—that’s exactly what you want!

Step 3: Fold in the Chocolate Chips

Use a spatula to fold in dark chocolate chips. This step is one of my favorites because those pockets of melted chocolate in the finished muffins feel like tiny rewards. Make sure you don’t overmix here to keep the texture light.

Step 4: Bake and Cool

Scoop the batter into the muffin cups, filling about three-quarters full. Bake them in your preheated oven for 20 to 25 minutes. I start checking around 20 minutes – when a toothpick inserted in the center comes out clean or with just a few moist crumbs, they’re perfect. Let the muffins cool in the pan for 5 minutes before moving them to a wire rack. Trust me, that little rest helps them finish setting up while staying moist.

Top Tip

After making these muffins several times, I learned a few tricks that make a big difference in texture and flavor. These tips will save you from common pitfalls and help you nail this recipe every single time.

Precise measuring: Using a kitchen scale for cassava flour and cacao powder avoids dry or gummy muffins—and trust me, it’s worth the little extra effort.
Mix wet ingredients thoroughly: Tahini can be stubborn to blend, so whisk until smooth to get an even batter and perfect crumb.
Don’t skimp on baking soda: It’s the rising hero here, making the muffins light—so use the amount specified for best results.
Cool completely before storing: These muffins taste best at room temperature, and cooling prevents sogginess when you store them in the fridge.

How to Serve Chocolate Tahini Muffins Recipe

chocolate tahini muffins - Serving Suggestion

Garnishes

I like to top these muffins with a little swirl of almond butter for an extra nutty kick, or dust a pinch of powdered sugar when serving for a sweet touch. Sometimes, a sprinkle of flaky sea salt on the melted chocolate chips right before baking creates this incredible flavor contrast I adore.

Side Dishes

Pair your muffins with a creamy plant-based yogurt or a fresh fruit salad for a balanced breakfast or snack. A cup of spiced chai or your favorite coffee also complements their rich flavor perfectly.

Creative Ways to Present

For special occasions, I love arranging these muffins on a cake stand surrounded by fresh berries and edible flowers—that visual pop elevates them instantly. You could even slightly warm them and serve with a drizzle of coconut cream for a festive, indulgent treat.

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container in the fridge; they keep well for up to a week. Keeping them chilled helps maintain their moist texture without drying out, especially in warmer weather.

Freezing

These muffins freeze beautifully! After cooling completely, I pop them in a freezer-safe bag and separate layers with parchment paper to prevent sticking. When you want one, just thaw at room temperature or zap in the microwave for 20-30 seconds.

Reheating

I gently reheat my muffins in the microwave or oven to bring back their soft texture and melty chocolate chips. About 15 seconds in the microwave or 5 minutes at 325°F in the oven usually does the trick without drying them out.

Frequently Asked Questions:

Are these Chocolate Tahini Muffins gluten-free?

Yes! These muffins use cassava flour, which is naturally gluten-free and paleo-friendly, making this recipe perfect for those avoiding gluten or grains.

Can I substitute tahini with another nut butter?

You can substitute tahini with almond or cashew butter, but keep in mind it will change the flavor profile. Tahini has a unique sesame taste that complements the chocolate, so the muffins won’t taste exactly the same.

How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking to keep them moist and tender.

Can I make these muffins ahead of time?

Absolutely! These muffins can be baked a day or two ahead and stored in the fridge in an airtight container. They also freeze well for longer storage, making them convenient for meal prep.

Final Thoughts

This Chocolate Tahini Muffins Recipe is one of those rare finds that feels both comforting and a little adventurous, thanks to the rich interplay of chocolate and tahini. I always keep a batch in my fridge because they’re excellent for busy mornings or an afternoon pick-me-up. Give them a try—you might just find your new favorite muffin that’s as wholesome as it is delicious.