Tahini Chocolate Chip Muffins
Easy to make and incredibly fluffy, these bakery style chocolate chip muffins feature tahini in the batter for a nutty flavor twist!
Ingredients
- 2 cups (240g) All Purpose Flour, † measured correctly
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup White Sugar
- 1/2 cup Dark Brown Sugar
- 5 tbsp Unsalted Butter, melted
- 1/4 cup Tahini (if separated in jar make sure to mix it together before adding)
- 1 cup Sour Cream
- 2 Large Eggs
- 1 ½ tsp Vanilla
- 2/3 cup Mini Chocolate Chips
- Coarse White Sugar for sprinkling on top
Instructions
- Preheat oven to 425°F. Prepare a muffin tin with liners.
- Meanwhile, add flour, baking powder, baking soda, salt, white sugar, and brown sugar, to a large mixing bowl. Whisk until well-combined.
- In a separate bowl, add the melted butter, tahini, sour cream, eggs, and vanilla, and beat with a whisk until it has formed a smooth consistency. Add this wet mixture to the dry mixture, then mix with a wooden spoon, until combined, but ensure not to overmix. Add chocolate chips, then fold into batter with a spatula.
- Evenly disperse the batter into the cupcake liners, then sprinkle each muffin with coarse sugar. Place into the 425°F oven, and immediately turn the oven temperature down to 350°F, and bake for 16-18 minutes.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz)