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Tahini Walnut Coffee Cake
Ingredients
Units
Scale
Batter
- 3 large eggs, room temperature
- 1/2 cup tahini
- 1 teaspoon vanilla
- 1/2 cup olive oil or melted butter
- 1/4 cup yogurt
- 1/2 cup brown sugar
- 1/4 c honey
- 1–1/2 cup oat flour
- 1 teaspoon salt
- 1/4 teaspoon baking soda
Center
- 2 tablespoons brown sugar
- 3 tablespoons butter
- 2 tablespoon honey
- 1/4 cup walnuts, finely chopped
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 350 F and grease/line a cupcake pan.
- In a large bowl whisk together the eggs, tahini, oil, vanilla, yogurt, sugar, and honey. Fold in the flour, salt, and baking soda until combined.
- In a smaller bowl mix together the butter, sugar, honey, walnuts, and cinnamon.
- Pour the batter in the prepared muffin tins only halfway up, then take 2 teaspoons of the walnut butter mixture and form into a disk. Place the butter walnut mixture into each of the muffins and pour batter on top until it’s fully covered.
- Bake the muffins for 18-22 minutes or until golden and a toothpick interest comes out with no batter.
- Let cool completely before glazing (1 tablespoon honey, 2 tablespoons milk, 1/4 cup powdered sugar)
