A Muffin for this In-Between Month

Tahini Ginger Muffins

Decidedly, increasingly, it's getting colder around here. The dogs sleep on the bed with us, Murphy and Milo in the middle, sandwiched by my body and Nolan's. The window stays open and sometimes a stray moth floats in. If we bat it down with a tissue box or sock, it turns to dust and tumbles down.

I can't seem to stay awake. I can't seem to do much of anything, but everything is getting done. That's why I'm not a huge fan of September, because it's the in-between. It's the un-season. It's has the lazy transient waltz of earthworms and bumblebees. I want it to be over. I want it to be October. I want to celebrate my niece's birthday and wear layers and sit facing one of our pastures and dream of what comes next.

But in the meantime, we have our chores. I was cleaning out a cupboard when I found some muffin liners I thought were gone. I found some tahini, too, tucked behind a bottle of olive oil. And so I made muffins. Big, hearty ones. Ones that have a hint of molasses, a hint of fall on the tongue to keep us satiated and still waiting. 

Tahini Ginger Muffins

Tahini Ginger Muffins


  • 1 1/2 cup AP flour
  • 1/2 cup almond meal
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup tahini
  • 4 TB unsalted butter, softened
  • 1 cup brown sugar
  • 2 eggs +1 yolk
  • 1 cup whole milk
  • 1 TB pure vanilla extract
  • 2 TB molasses
  • 3 TB candied ginger, roughly chopped
  • 2 teaspoon sesame seeds



  1. Preheat oven to 375*F and prepare your muffin tin (I used a large muffin tin, if you use smaller, baking time will be reduced by 10 min or so)
  2. Sift together flour, almond meal, baking powder, and salt
  3. In the bowl of a stand mixer, cream together tahini, butter, and sugar
  4. Add eggs and mix to combine. It will look a little lumpy at this stage
  5. In a measuring cup, whisk together milk, vanilla, and molasses
  6. With mixer on low, alternate adding your milk mixture and flour mixture to your tahini mixture
  7. Once a batter forms, fold in ginger
  8. Evenly distribute between your muffin tins
  9. Sprinkle sesame seeds on top
  10. Bake for 25 minutes or until a toothpick comes out clean
  11. These muffins are good for up to 4 days in an airtight container
Tahini Ginger Muffins
Tahini Ginger Muffins
Tahini Ginger Muffins