Raspberry Tahini Muffins

It’s been a busy summer, and a hot one at that! I haven’t had the motivation to crank the oven or stand over the stove, so it’s been a while since I’ve experimented with any recipes. Lately though, I’ve been seeing tahini based recipes, and especially sweet variations, a whole lot. These piqued my interest, and for the 4th of July I tried out Food 52’s Tahini Cake with Blueberry Swirl recipe. Here’s a picture of the swirl:

I was pleasantly surprised with how it turned out! The swirl was gorgeous dark blue, and the sesame and fruit flavors mingled perfectly to create a sweetness complemented by moist, fluffy cake that made it good for dessert and breakfast alike.

After the cake was long gone, I found myself craving tahini again and wanting to eat it all the time. When my husband and I visited a new local spot and they featured an apple tahini cake on their menu, I knew immediately that I wanted to experiment with other fruit and tahini flavor combinations. The possibilities seemed endless!

I often make pancakes and waffles for breakfast, but I thought muffins would be a nice change of pace. I didn’t know what to expect. Would the tahini flavor be too strong? Not strong enough? Too bitter? It happened that I hit on the perfect amount of tahini flavor and sweetness, while keeping a soft fluffy muffin. In fact, these muffins were so good that in the course of the weekend, my husband and I ate the whole dozen. By ourselves (don’t judge…). They were just that delicious.

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These muffins only use one bowl to make, so they are super easy. Just mix and bake! Fluffy moist inside is made by creaming butter and sugar, and a crispy puffy top comes from the combination of high heat and raw sugar sprinkled on top. Delicious!

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To make these, I followed a recommendation from Sally’s Baking Addiction for her Blackberry Lemon Poppyseed muffins, to cream the butter and sugar together first in a KitchenAid Mixer. After creaming the butter and sugar,  I added the other wet ingredients except the milk (eggs, yogurt, vanilla, and tahini), and beat it at medium speed until everything was creamy and emulsified. There should be no chunks of tahini left.

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Next, I added all the dry ingredients on top of the wet mixture. I know, I didn’t pre-mix the dry ingredients, such blasphemy! I used the mixer to stir until just combined, and then added the milk, mixing again until just blended. Next, I added the fresh raspberries, folding them in.

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I don’t like to use cupcake liners (unless it’s actual cupcakes) so I greased a 12-muffin pan and filled each cup to the top. Then I took raw cane sugar and sprinkled the tops of each muffin: this will give it a crispy sugary crunch!

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These muffins were baked first at 425 degrees for 5 minutes and then for an additional 13 minutes at 350 degrees. The two temperatures, one high, one lower, is what gets the nice puffy muffin top.

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Raspberry Tahini Muffins, makes 12:


  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter at room temp (or microwave cold butter for 5-10s)
  • 3/4 cup granulated sugar
  • 2 eggs, at room temperature
  • 1/2 cup Greek yogurt
  • 1 1/2 tsp vanilla extract
  • 1/4 cup milk of choice
  • 3 Tbsp Tahini
  • 1 Tbsp olive oil (or vegetable oil)
  • 1 Tbsp sesame seeds (optional)
  • 1 cup roughly chopped fresh raspberries
  • Raw cane sugar, for sprinkling


  1. Pre-heat oven to 425 degrees and grease a regular 12-muffin pan
  2. Cream the butter and sugar together using a standing mixer fitted with a paddle attachment. This took about 1 minute at medium-high speed.
  3. Add eggs, yogurt, vanilla, tahini, and oil, beat at medium to high speed until creamy and emulsified, about 2 minutes. Scrape the sides of the bowl to ensure everything is getting equally combined.
  4. To the bowl, add the flour, baking soda and baking powder, salt, and sesame seeds. Stir on low until just combined.
  5. Add the milk and stir on low again.
  6. Fold in the fresh raspberries
  7. Fill the muffin cups equally up to the top
  8. Pop in the oven for 5 minutes, then reduce the temperature to 350 degrees. Bake an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool 5-10 minutes before removing from the tin and letting fully cool on a rack.
  10. Eat and enjoy with butter, honey, or any topping of choice! Or eat plain, which is what we did after our first two…

*Recipe modified from Sally’s Baking Addiction Blackberry Lemon Poppy Seed Muffins

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I’ll probably make these again, since the first batch didn’t last too long! I might try different fruits too. Have you tried any tahini based sweets?

Happy Weekend!