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Tahini & Chocolate (or Nutella) stuffed crumble muffins feat.

Tahini & Chocolate (or Nutella) stuffed crumble muffins

These easy chocolate stuffed muffins are the perfect dessert for every occasion. Crumbly and tender with a creamy chocolate center, they’re just irresistible!
Course Dessert, Sweet
Cuisine American, Mediterranean
Keyword chocolate, cupcakes, muffins, Nutella, stuffed, tahini
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings 20
Calories 310 kcal
Author The Hungry Bites


For the dough:

  • 3 1/2 cups (460 grams) all-purpose flour
  • 5 teaspoons baking powder
  • 1 cup (250 grams) butter, soft
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup (220 grams) white sugar
  • 1 large egg

For the filling:

  • 1/2 cup (125 grams) tahini
  • 1/4 cup (85 grams) honey
  • 1/3 cup (80 grams) milk
  • 1/4 teaspoon cinnamon
  • Pinch of salt
  • 1 teaspoon vanilla exract
  • 5.3 oz (150 grams) dark chocolate, 55% cocoa, chopped


  • 1 1/2 -2 cups Nutella


  1. Make the filling: Transfer all the ingredients for the filling to a small pot and heat over medium heat, stirring constantly, until smooth. Take off the heat and let it cool (refrigerate for quicker results).
  2. Make the dough: Transfer all the ingredients for the dough in a bowl and mix with a fork to combine. Knead by hand until the dough comes together and forms a ball (you can also do that in a food processor).
  3. Preheat your oven to 350°F (175°C) and line your muffin tin with cupcake liners.

  4. Divide the dough into 20 equal pieces. Take a little more than half of each piece of dough and transfer it into the liner, spreading it out with your hands, forming a mini tart shape (like a nest). Fill with a heaped tablespoon of filling and crumble on top the rest of the piece of dough with your fingers. Continue with the rest of the muffins.

  5. Bake the muffins for about 25 minutes or until golden brown on top. Transfer to a rack to cool. Sprinkle with icing sugar just before serving. Eat!

Recipe Notes

If you have any filling left, store it in the fridge. You can let it come to room temperature and slather it on bread.

If you want to make half the recipe, use 1 egg yolk and 1 tablespoon egg white