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Carrot Tahini Muffins

These muffins are scrumptious. I know that I like carrot tahini salad, so I decided to give the same combination a try in baked goods! It does not disappoint - perfectly sweet, with a touch of orange, and a wonderful undertone of sesame. Try adding little bits of crystallized ginger for a bit of a kick! This recipe is (only very very slightly) adapted from the wonderful Deb Perlman of Smitten Kitchen.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

Muffins

  • 1/4 cup olive oil
  • 1/4 cup well-stirred tahini
  • 1/2 cup firmly packed light brown sugar
  • 2 large eggs
  • 3/4 cup buttermilk I used oat milk, and it was great!
  • 1 teaspoon orange extract or vanilla, if you prefer
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 cups all-purpose flour
  • 2 cup packed coarsely grated carrots

Glaze (optional)

  • 1/2 cup powdered sugar
  • 3 tablespoons tahini
  • 2 tablespoons water
  • 1/4 tsp orange extract

Instructions

  1. Heat oven to 425 degrees. Whisk olive oil, tahini and brown sugar together in the bottom of a large bowl. Whisk in eggs, then buttermilk/milk-of-choice and vanilla. Whisk in baking powder, baking soda and salt, then switch to a spoon and stir in flour, then carrots, mixing just until combined.

  2. Lightly grease muffin tins, or use liners. Fill each about 3/4 of the way with batter. Bake muffins for 14 to 16 minutes, or until a tester inserted into the centre of each comes out clean. Let them cool in pan for 5 minutes on a rack before transferring them to the cooling rack to cool completely.

  3. If you’d like to glaze your muffins, whisk powdered sugar, tahini and water together in a medium dish. Either drizzle this over the cooled muffins or dunk them into the bowl and twirl.