Imagine biting into a muffin that's decadently chocolaty but with a surprising, nutty twist—something a little different but totally comforting. That’s exactly why I’m excited to share this Chocolate Tahini Muffins Recipe with you. These muffins strike a beautiful balance between rich cocoa and creamy tahini, making every bite uniquely delicious.
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Why You'll Love This Recipe
I absolutely love how this recipe brings tahini into the spotlight in sweet baking. It’s not just another chocolate muffin—it's got this wonderful depth and moistness that you don’t usually expect. Plus, it’s paleo and vegan, which means pretty much everyone can enjoy them guilt-free!
- Unique flavor combination: Tahini adds a subtle nuttiness that pairs beautifully with rich cacao.
- Simple ingredients: You likely have most of these pantry staples already on hand, making it super easy to whip up.
- Moist, fudgy texture: Thanks to the tahini and cassava flour, these muffins come out wonderfully dense but not heavy.
- Allergy-friendly: Being both paleo and vegan, it avoids dairy, gluten, and refined sugar—which is a win-win!
Ingredients & Why They Work
Each ingredient plays a crucial role in giving these muffins their signature taste and texture. From the creamy tahini to the earthy cacao powder and the flexible cassava flour, these flavors and textures blend seamlessly. A quick heads-up: I recommend weighing the dry ingredients for best results, which I’ll explain below.
- Tahini: This sesame seed paste brings a creamy, slightly nutty flavor and keeps the muffins wonderfully moist without traditional fats.
- Maple syrup: A natural sweetener that adds depth and pairs perfectly with the tahini’s earthiness.
- Vanilla extract: Just a splash to enhance the chocolate notes and add warmth.
- Apple cider vinegar: Helps activate the baking soda for a good rise; it also balances sweetness.
- Water (or plant-based milk): I usually use water to keep it simple, but plant milks like almond or oat can add a hint of creaminess.
- Cassava flour: This gluten-free flour keeps muffins tender yet sturdy—make sure to spoon and level it, or better yet, weigh for accuracy!
- Cacao powder: I stick to cacao powder here rather than cocoa powder for that rich, slightly bitter chocolate flavor.
- Baking soda: For lift and airiness, combined with the vinegar.
- Salt: Just a pinch to enhance all the other flavors.
- Dark chocolate chips: Chopped for melty, indulgent pockets of chocolate in each bite.
Make It Your Way
One of the best parts about this Chocolate Tahini Muffins Recipe is how easily you can tweak it. I’ve tried a handful of customizations, and it’s fun to make it your own—don’t be shy to play around!
- Variation: Adding a teaspoon of instant coffee powder amps up the chocolate flavor for a mocha twist—totally delicious when you want a little extra punch.
- Swap-ins: You can replace cacao powder with carob powder if you’re avoiding caffeine, just note it’ll slightly change the texture.
- Nut-free option: If tahini isn’t your thing, almond butter works, but expect a different flavor and texture; I usually stick with tahini for that signature nuttiness.
- Chocolate chips: Feel free to use vegan chocolate or chopped nuts for texture variation. I love the dark chocolate bits melting through.
Step-by-Step: How I Make Chocolate Tahini Muffins Recipe
Step 1: Prep Like a Pro
I start by preheating my oven to 350°F and lining a muffin pan with silicone liners—they hold the muffins nicely without the annoying flaring that paper liners sometimes cause. If you only have paper liners, that’s okay, just be gentle when removing muffins after baking.
Step 2: Whisk the Wet Ingredients
In a large bowl, I whisk together the tahini, maple syrup, vanilla extract, apple cider vinegar, and water until everything’s smooth and beautifully combined. This step is key to getting the batter nice and uniform before adding the dry stuff.
Step 3: Add the Dry Ingredients
Next, I sift or whisk together cassava flour, cacao powder, baking soda, and salt in a separate bowl just so there aren’t any clumps. Then I add the dry mix into the wet and whisk until I have a thick, silky batter. It’s OK if it looks dense—that’s exactly what you want.
Step 4: Fold in the Chocolate Chips
Finally, I gently fold in the chopped dark chocolate chips using a spatula. This step ensures the chocolate is evenly distributed without overmixing which can affect texture.
Step 5: Bake and Cool
I scoop the batter into the liners, about three-quarters full, and pop the tray into the oven for 20-25 minutes. I usually check them around 20 minutes with a toothpick—it should come out with just a few moist crumbs. After baking, I let them cool in the pan for 5 minutes before transferring to a wire rack so they don’t get soggy.
Top Tip
Over the years, I’ve learned a few handy tricks that make these Chocolate Tahini Muffins absolutely fail-proof and tasty every single time. Here are my best tips so you don’t miss a beat!
- Measure flour by weight: Cassava flour varies a lot between brands, and measuring by volume can mess up the texture—using a kitchen scale really makes a difference.
- Don’t skip vinegar: It might sound odd, but apple cider vinegar reacts with the baking soda to give your muffins a good lift and prevents them from being dense and heavy.
- Room-temperature liquids: Using tahini and water at room temp helps the batter come together smoothly without lumps.
- Cool before removing from pan: They’re fragile when hot, so giving them a bit of cooling time keeps your muffins intact and pretty.
How to Serve Chocolate Tahini Muffins Recipe
Garnishes
I usually keep it simple—sometimes just a light dusting of powdered coconut sugar to complement the chocolate’s bitterness. On holiday mornings, I like to smear a little almond butter or vegan cream cheese on warm muffins; it pairs like a dream with the tahini’s nuttiness.
Side Dishes
For brunch, I often serve these muffins alongside fresh berries and a creamy coconut yogurt dip. They also go surprisingly well with a cup of spiced chai or black coffee, balancing the rich chocolate and tahini flavors perfectly.
Creative Ways to Present
One time, I served these for a friend’s birthday on a tiered dessert stand, garnished with edible flowers and sprinkled cocoa nibs—it made for a pretty and fancy presentation that wowed everyone. They’re also lovely wrapped individually in parchment paper and tied with twine for thoughtful homemade gifts.
Make Ahead and Storage
Storing Leftovers
I keep leftover muffins in an airtight container in the fridge, where they stay moist and fresh for up to a week. I find refrigeration helps maintain the texture better than leaving them out at room temperature.
Freezing
They freeze beautifully! I wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. When I’m ready to eat one, I thaw it overnight in the fridge or pop it in the microwave for about 30 seconds for a quick treat.
Reheating
To reheat, I like to microwave the muffins for 20-30 seconds—just enough to warm the chocolate chunks slightly and revive the softness without drying them out. If you prefer, a quick 5-minute warm-up in a low oven works great too.
Frequently Asked Questions:
Cassava flour is key for the right texture and gluten-free status, but if you don’t have it, you could try a 1:1 swap with a paleo-friendly flour blend. Just keep in mind this might slightly change the muffin’s density and moisture.
This recipe avoids eggs, dairy, and refined sugars by using plant-based binders like tahini and natural sweeteners like maple syrup, plus cassava flour which is gluten-free and grain-free. Together, these choices fit paleo and vegan diets smoothly.
Yes! Tahini is made from sesame seeds, which technically aren’t tree nuts, so this recipe is naturally nut-free for many people. However, if you have a sesame allergy, you can try using sunflower seed butter as a substitute, but expect a different taste and texture.
Stored in an airtight container in the fridge, these muffins stay fresh for up to one week. If you want to keep them longer, freezing is your best bet, and they’ll keep well for several months in the freezer.
Final Thoughts
These Chocolate Tahini Muffins have become one of my go-to recipes whenever I want a chocolate fix without the usual added guilt or heaviness. They impress friends, keep well, and bring a delicious twist to your baking repertoire. So next time you’re in the mood for something a little different but totally satisfying, give this recipe a try—I promise you’ll enjoy every bite as much as I do!
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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 cassava flour, tahini, and cacao powder, these muffins are a perfect healthy treat for breakfast or snack time.
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 not fit snugly.
- Mix Wet Ingredients: In a large mixing bowl, combine tahini, maple syrup, vanilla extract, apple cider vinegar, and water or plant based milk. Whisk together until smooth.
- Combine Dry Ingredients: Add cassava flour, cacao powder, baking soda, and salt to the wet mixture. Whisk until the batter is smooth and well combined.
- Add Chocolate Chips: Gently fold chopped dark chocolate chips into the thick batter using a spatula.
- Fill Muffin Pan: Scoop the batter into the lined muffin pan, filling each muffin slot about ¾ full. The recipe yields approximately 10 muffins.
- Bake: Bake in the preheated oven at 350 degrees Fahrenheit for 25 minutes until a toothpick inserted comes out clean.
- Cool Muffins: Remove muffins from the oven and let them cool for 5 minutes in the pan, then transfer them to a wire cooling rack to cool completely.
- Store: Store cooled muffins in an airtight container in the refrigerator for up to one week.
Notes
- For best accuracy, measure cassava flour and cacao powder by weight as different brands vary.
- Use Otto's Cassava Flour for best results; other cassava flours may yield different textures.
- Only cacao powder has been tested; substituting with cocoa powder may alter muffin texture.
- Silicone liners prevent muffins from fanning out, unlike paper liners.
- Water can be substituted with plant based milk for a richer texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 150 kcal
- Sugar: 8 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
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