It’s easy to think of protein-rich tahini as a strictly savory, Middle Eastern condiment, only good with hummus and falafel — not so! These muffins will get you to think about tahini in a... completely different, subtly sweet, and delicious light. Tahini is a nutritious add-in, with healthy monounsaturated and polyunsaturated oils, vitamins, and minerals. Like all nut and seed butters, once opened, tahini is best kept in the fridge. If you have some on hand, take it for a walk on the sweet side and give these delicious little muffins a try.
Preheat an oven to 350 degrees. Line the muffin tins with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
Using an electric hand mixer (see Chef Tips), in a medium bowl, cream the butter until it is light and fluffy. Add in the honey, tahini, pumpkin, and egg to the butter and mix until well blended.
Using a spatula, gradually fold the dry ingredients into the wet. Mix the batter until the flour is just incorporated. It’s important not to over-mix the muffin batter. If at the end a few dry streaks of flour remain in the batter, that’s fine.
Portion the batter into the prepared tins. (The recipe makes about 18 muffins.)
Place the tins in the center of the oven and bake for 25 to 30 minutes, or until a toothpick comes out clean (see Chef Tips).
Recipe by Emily Lloyd, Drexel Food Lab
For a higher-fiber muffin, substitute whole-wheat pastry flour for all-purpose flour and/or stir in a tablespoon of ground flaxseeds into the dry ingredients in step 2. (Flaxseeds will up the omega 3s, too.)
If you have an electric stand mixer, use the paddle attachment and follow the order in step 3 to mix the wet ingredients together. In step 4, using the lowest setting on the mixer, gradually mix the dry ingredients into the wet ingredients. It’s important not to over-mix muffin batter. If at the end a few dry streaks of flour remain in the batter, that’s fine.
The first time you make these, test the muffins for doneness with a toothpick after 20-25 minutes.