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Author Notes: A riff on a classic fall recipe, these muffins rely on tahini for a moistness and nuttiness that elevates them from ordinary breakfast fare. They're not particularly sweet on their own, but the pockets of baked fruit add just the right amount of sweetness to each bite. —Posie Harwood
Serves 12 muffins
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 3/4 cup brown sugar
- 1/2 cup tahini
- 1/3 cup butter, melted
- 1/2 cup milk
- 1 egg
- 1 cup diced, peeled apple (about 2 medium apples)
- Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners, or grease each tin.
- In a large bowl, whisk together the flour, baking powder, cinnamon, cardamom, and brown sugar.
- Whisk together the tahini, butter, egg, and milk. Add to the dry ingredients and stir until just combined.
- Stir in the chopped apples.
- Divide the batter evenly between the 12 cups.
- Bake the muffins for about 20 minutes, or until golden brown on the top and just set. The muffins should still look slightly underbaked.
- This recipe is a Community Pick!