• Preheat the oven to 180℃. Line a muffin tin.
• Muffin Cases: To create your muffin cases using my parchment paper hack, cut strips of parchment approximately 12cm in width. Cut it in half. Each one of these forms a muffin case. Cut 2 slits in each side an equal distance apart. Place each one into the muffin tin and twist it into place. The slits form the angles so the case sits into place correctly.
• Dry Ingredients: Sieve the Odlums Super Cream flour into the bowl, along with the Odlums baking powder. Stir in the sea salt and brown sugar. Chop up the dark chocolate into rough chunks.
• Wet Ingredients: In a jug measure in the oil, weigh and measure the tahini separately and add this in. Crack in 2 eggs. Stir in the vanilla.
• Combine: Whisk the wet ingredients into the dry ingredients. Add in the extra splash of milk
• Scoop & Bake: Scoop the muffin mixture into the muffin cases. Sprinkle with a pinch of brown sugar and bake for about 20 minutes. Press the top to test for firmness & doneness.
• Allow the muffins to cool in the tin for a few minutes, then transfer to a cooling rack.
• These are best enjoyed a little warm from the oven and the next day.
• To keep fresh, store in an airtight container for up to 2 days. For best results, eat while warm on the day of baking and store in the freezer and take one out as you want it. Defrost as needed.

Serving suggestion:

Try these delicious muffins with a dollop of Kelkin chocolate hazelnut spread on top or a smear of peanut butter.