Tahini Muffins with Figs

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.

Tahini Muffins with Figs
  • Yield:makes 12 muffins
  • Active time:10 minutes
  • Total time:30 minutes
  • Rated: 5.0
This recipe appears in:
Wake and Bake: Tahini Muffins with Figs

[Photograph: Carrie Vasios]

These muffins have the nutty taste of sesame punctuated by pieces of sweet, chewy figs.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios


  • 1/2 cup chopped dried figs
  • Boiling water
  • 1 1/4 cups all-purpose flour
  • 3/4 cup old fashioned oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup tahini
  • 3/4 cup milk
  • 1 egg
  • 3/4 cup dark brown sugar
  • Sesame seeds


  1. 1.

    Adjust oven rack to middle position and preheat oven to 375°F. Line a 12 cup muffin tin with paper liners. Pour boiling water over figs and let stand for 10 minutes to soften, then drain.

  2. 2.

    In a medium bowl, whisk together flour, oats, baking powder, and salt; set aside. In a large bowl, whisk together tahini, milk, and egg until smooth. Whisk in brown sugar. Add dry ingredients to bowl and stir until combined. Stir in figs.

  3. 3.

    Fill muffin tins 3/4 full with batter. Sprinkle sesame seeds on top of each muffin. Bake until golden and a cake tester inserted into the middle of the muffin comes out clean, about 20 minutes.

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