One-Pot Wonders
Cinnamon Apple Tahini Muffins
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15 Reviews
lbn
March 19, 2018
I should probably have followed the advice of the reviewers, but I made this as is (no increased milk) and they were quite dry, unfortunately.
Angela D.
November 29, 2016
Following others' advice, I increased the brown sugar to 1 cup and the milk to about ¾ cup (I used almond milk), and these muffins turned out BEAUTIFULLY for me -- crisp on the outside, moist on the inside, and just sweet enough with the apples. The tahini, cinnamon, and apples complement each other really well, and I would definitely make this again for something different from all the ordinary apple-cinnamon recipes.
Lauren M.
October 31, 2016
I also increased the amount of milk by two -- so one cup total, and I used buttermilk because that's what I had on hand and it worked well! I would recommend upping the spices by 1/2 teaspoon or so to retain that 'fall flavor' with the added liquid.
Molly
October 23, 2016
I just love these. I am an enormous fan of muffins in general and these are a wonderful, not too sweet option. The tahini gives these muffins such a rich flavor.
Sara N.
October 22, 2016
For moist muffins, I had add an extra 1.5 cups of milk. The initial dough was too dry and crumbly.
SM
October 9, 2016
Overall, I think these are very good. I increased the brown sugar to 1 cup and added a teaspoon of salt. I also used half and half instead of milk because that's what I had on hand. The texture of the batter is very thick, and once baked, these are a bit crumbly. I may try adding a second egg next time, but overall think these are good.
SM
February 20, 2017
I made these again today, again with 1 cup of brown sugar and a teaspoon of salt. I also added 1 egg, 1/2 tsp of nutmeg, and a pinch each of allspice and clove. I also doubled the amount of cinnamon. The first time I made these, I felt they were too crumbly and lacked the spiciness I was hoping for, so these adjustments helped. It's still quite a dense muffin, but I like it.
AnnaChris
October 4, 2016
I really enjoyed these! Based on what I had in my pantry/fridge, I used coconut oil in place of the butter, allspice in place of the cardamom, and plain yogurt mixed with a bit of water in place of the milk. The flavor of the spices and the tahini were prominent without being overwhelming. Highly recommended!
Sofija
October 3, 2016
Made these last night and subbed 1 cup of whole wheat flour for AP - didn't take into account that this would make the batter much denser, so when the whole thing was looking EXTREMELY dry, I dumped in about half a cup of applesauce and they turned out AMAZING!
lighthouse6
October 2, 2016
I would love to know the calorie content of these delicious sounding muffins. With a 1/3c butter AND 1/2c tahini that is a lot of fat per serving...
Emily T.
October 2, 2016
Great recipe! I halved it and substituted coconut oil, nondairy milk, and a "flax egg," to make it vegan. I also didn't have ground cardamom so for the spices I used 1 tsp cinnamon, 1/4 tsp ground ginger, 1/4 tsp garam masala, a pinch of nutmeg, and added a little salt (double that for the full recipe). They turned out great! A wonderful way to start the Fall baking season! Thank you!
courtney.odellchaib
October 2, 2016
These were not my favorite. Perhaps needed salt. I cannot decide how I feel about the texture.
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