Tahini Chocolate Swirl Muffins
Tender, honey-sweetened muffins with a nutty tahini crumb and ribbons of dark chocolate-tahini swirled through, finished with toasted sesame seeds and a pinch of flaky salt.
- Prep
- 20 min
- Cook
- 22 min
- Wait
- 25 min
- Total
- 1 hr 7 min
- Makes
- 12 standard muffins
Steps
Before you start
- Take the eggs, yogurt and milk out of the fridge 30 minutes ahead so they mix smoothly into the tahini.
- Stir the jar of tahini very well before measuring; the oil separates and the paste at the bottom is thick. Measure it after stirring.
- Preheat the oven to 375°F (190°C) with a rack in the center.
- Oil your measuring spoon or cup lightly before measuring honey so it slides out cleanly.
Heat oven, line tinOven 375°F / 190°C
- Position a rack in the center and preheat the oven to 375°F (190°C).
- Line all 12 cups of a standard muffin tin with paper liners.
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Ready when: Oven reaches 375°F (190°C) and all 12 cups are lined.
Tip: Let the oven fully preheat; the initial heat gives the muffins a good rise.
Make chocolate swirl
- Combine the chopped dark chocolate, the 2 tablespoons tahini and the 1 tablespoon oil in a small heatproof bowl.
- Microwave in 20-second bursts, stirring after each, for 40–60 seconds total (or set over a pan of barely simmering water), until the chocolate is almost melted, then stir until smooth.
- Set aside for about 5 minutes so it thickens slightly to a spreadable, ribbon-like paste.
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Ready when: Smooth, glossy, thick like soft frosting, and no longer hot to the touch.
Tip: Stop heating while a few chocolate bits remain; residual heat finishes the job and prevents scorching or seizing.
Whisk dry ingredients
- In a large bowl, whisk together the flour, baking powder, baking soda and fine salt for 20 seconds until evenly combined.
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Ready when: No streaks or clumps of leavening remain.
Whisk wet ingredients
- In a medium bowl, whisk the eggs, honey and brown sugar for about 1 minute until slightly pale and no sugar lumps remain.
- Whisk in the ½ cup tahini until smooth, then the oil, yogurt, milk and vanilla until the mixture is uniform.
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Ready when: Creamy, evenly beige mixture with no visible streaks of tahini or yogurt.
Tip: If the tahini looks grainy or splits, add the yogurt and whisk vigorously; it will come together.
Fold batter together
- Pour the wet mixture into the dry ingredients.
- Fold with a rubber spatula for about 12–15 strokes, just until no dry flour is visible.
- The batter will be thick and spoonable; a few small lumps are fine.
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Ready when: No dry flour pockets remain; batter is thick but drops from the spatula.
Tip: Overmixing develops gluten and makes tough, tunneled muffins.
Fill and swirl
- Divide the batter among the 12 liners, about ⅓ cup (80 g) each, filling them about three-quarters full.
- Spoon roughly 2 teaspoons of the chocolate-tahini mixture on top of each.
- Drag a skewer through each muffin in 2 slow figure-eight or zigzag passes to marble it.
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Ready when: Visible chocolate ribbons on top, with none fully blended into the batter.
Tip: Swirl no more than 2–3 times; more will turn the batter muddy and the chocolate will lose its ribbons.
Top and bakeOven 375°F / 190°C
- Sprinkle the sesame seeds evenly over the muffins, then the flaky salt if using.
- Bake at 375°F (190°C) for 20–24 minutes, rotating the tin front to back after 12 minutes, until the tops are domed and set and a toothpick inserted into a batter area (not a chocolate pocket) comes out with a few moist crumbs.
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Ready when: Tops spring back when lightly pressed, edges are golden, and a toothpick shows moist crumbs but no wet batter.
Tip: Test away from the chocolate swirl, because molten chocolate on the toothpick can look like raw batter.
Cool before serving
- Let the muffins sit in the tin for 10 minutes so they firm up, then lift them onto a wire rack.
- Cool for at least 10 more minutes before eating; the swirl will be molten-hot at first.
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Ready when: Muffins release easily from the tin and feel warm, not hot.
Tip: Don't leave them in the hot tin longer than 10 minutes or the bottoms will steam and turn soggy.
Good to know
Tips
- Use a runny, well-stirred tahini made from roasted sesame; thick, dry or bitter tahini makes the muffins heavy and bitter.
- Spoon the flour into the cup and level it rather than scooping, which packs in up to 20% extra flour and dries the crumb.
- For bakery-style domes, let the filled batter rest for 10 minutes while the oven finishes preheating, or start at 425°F (220°C) for 5 minutes, then reduce to 375°F (190°C).
- Don't overbake: the tahini keeps the crumb tender, but 25+ minutes will dry the muffins out.
Make ahead
"Bake the muffins up to 1 day ahead and store airtight. Or mix the dry ingredients and the wet ingredients separately the night before (wet covered in the fridge, then bring to room temperature for 30 minutes), and combine just before baking."
Storage & reheating
"Room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days (bring to room temperature, or warm 10–15 seconds in the microwave). Freeze individually wrapped for up to 3 months; thaw overnight at room temperature or microwave from frozen for 45–60 seconds, or reheat at 325°F (160°C) for 10–12 minutes."
Substitutions
- plain whole-milk yogurt → buttermilk or sour cream. Use the same weight or volume; sour cream gives a slightly richer crumb, buttermilk a slightly lighter one.
- honey → maple syrup or date syrup. Use the same amount; date syrup gives a deeper, more Middle Eastern flavor.
- dark chocolate (60–70% cocoa) → semisweet chocolate chips. Use 115 g (⅔ cup); the swirl will be a little sweeter and slightly less intense.
- neutral oil (such as sunflower or canola) → melted unsalted butter. Use the same volume for a buttery flavor; the muffins will be slightly less moist the next day.