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)