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.
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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.
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.
- 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!
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
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:
Yes! These muffins use cassava flour, which is naturally gluten-free and paleo-friendly, making this recipe perfect for those avoiding gluten or grains.
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.
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.
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.
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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, Vegan
- Diet: Vegan
Description
Delicious and moist Chocolate Tahini Muffins that are paleo and vegan-friendly, made with wholesome ingredients like tahini, cassava flour, and cacao powder. These muffins are naturally sweetened with maple syrup and packed with chopped dark chocolate chips for a perfect chocolatey treat.
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
Add-ins
- ¼ cup dark chocolate chips, chopped
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and line a muffin pan with silicone muffin liners. Paper liners can be used but may fan out after cooling.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the tahini, maple syrup, vanilla extract, apple cider vinegar, and water until the mixture is smooth.
- Add Dry Ingredients: Add cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk everything until smooth and well combined.
- Fold in Chocolate Chips: Using a spatula, gently fold the chopped dark chocolate chips into the thick batter until evenly distributed.
- Fill Muffin Pan: Scoop the batter into the lined muffin pan, filling each slot about three-quarters full. This recipe yields approximately 10 muffins.
- Bake Muffins: Bake the muffins in the oven at 350 degrees Fahrenheit for 25 minutes until a toothpick inserted comes out clean and the tops are firm.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Storage: Store the cooled 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 baking performance.
- Substituting cacao powder with cocoa powder may alter the texture of the muffins.
- Use silicone liners for best muffin shape; paper liners tend to fan out after cooling.
- The batter will be thick; folding in chocolate chips gently prevents overmixing.
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 70 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
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