My whole life, I’ve had a strong love for muffins of all kinds — blueberry, banana nut, chocolate chip, you name it. They are comfort food and a nostalgic connection to my childhood, a simpler time when I was content with the small pleasures of life. However, as I’ve grown older and more aware of the world, I’ve come to realize that there’s a flipside to my undying affection for these baked goods. The unfortunate truth about muffins, like many other food items we hold dear, is that they are typically laden with sugar. Delicious, yes, undeniably so; but healthy? Not so much.

Now, as the father of two energetic and growing boys, this realization has taken on a much greater significance. I find myself wanting to recreate those same childhood joys for them, yet with a critical twist — I want their treats to be as healthful as they are flavorful. There’s something incredibly fulfilling in taking a universally loved food and innovating on it, tweaking it bit by bit until it becomes a healthier version of itself. The challenge is akin to solving a complex puzzle where the reward is even more scrumptious, healthier food.

One such puzzle led me to what has rapidly turned into a culinary sensation in my home: tahini muffins. These muffins have taken my household by storm, making every baking session an event to look forward to. And when I finally pull the tray out of the oven, the sight of my kids going wild over them is nothing short of a heartwarming spectacle. Their wide-eyed excitement and uncontained joy at sinking their teeth into these wholesome treats is one of my favorite things. Especially knowing that these are healthier options that offer nutritional value, unlike many commercially available, processed muffins which are simply sugar-loaded time bombs with almost zero nutritional worth.

A hallmark of my recipes, something that I strive to maintain, is that they need to be easy to make. And these tahini muffins are no exception. The star ingredient, Mighty Sesame Co. tahini, which I enjoy for its convenient squeezable form, lends a rich, nutty flavor that is an absolute hit with the kids. Tahini, a paste derived from sesame seeds, is a fantastic source of protein, brimming with healthy fats and enriched with essential minerals like calcium and iron. It is the secret ingredient that turns these muffins into a guilt-free dessert, an enriching lunch or dinner, or a healthy breakfast option.

While it’s apparent that the kids are huge fans, let me assure you, these muffins are not just for them — adults are equally smitten! They present a wonderful opportunity to incorporate some additional nutrients into your diet, all the while savoring a delightfully sweet treat. The tahini introduces a complexity of flavor that is a welcome departure from conventional muffins, making these a great snack option for any time of the day.

So the next time you find yourself pondering over what healthy and tasty snack to whip up for your kids, or perhaps, a midday treat for yourself, remember these tahini muffins. Give them a try, and they are bound to become a regular fixture in your baking routine, winning over hearts and palates, one muffin at a time.

Tahini Muffins

by Chef George Duran

Ingredients:

• 1 3/4 c. all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 stick butter, softened
• 1 c. Mighty Sesame Tahini
• 2 eggs
• 3/4 c. light or brown sugar
• 1 tsp. vanilla extract
• 1 c. sour cream
• Toasted sesame seeds

Directions:

1. Preheat oven to 375°F and grease a 12-muffin tin pan or place a muffin liner into each well.
2. In a medium bowl whisk flour, baking soda, baking powder, and salt and set aside.
3. In a large bowl use a handheld mixer to mix butter with tahini. Then mix in eggs, brown sugar, vanilla, and sour cream until creamy. Add in flour little by little and use a spoon or rubber spatula to spoon into muffin wells.
4. Top with sesame seeds and bake for 20-25 minutes. Allow to cool for a few minutes before serving.

Makes 12 muffins.