Coconut Halvah Muffins With Sesame Crumble | Cook for Your Life
Coconut Halvah Muffins

Coconut Halvah Muffins With Sesame Crumble

Rated 4 out of 5
4 out of 5 stars (based on 4 reviews)

Clock Icon for Prep Time 20 min prep
Clock Icon for Prep Time 40 min total
Person Icon for Serving Size 12 servings

Not only are these Coconut Halvah Muffins absolutely delicious, they are as easy to make as ABC. They are a great way to use halvah, the rich, sweet confection of ground sesame seeds and sugar...



    1 cup all-purpose flour

    ½ cup whole wheat pastry flour

    ½ cup unsweetened grated coconut

    ½ cup crumbled halvah

    1 tablespoon baking powder

    ½ teaspoon salt

    1 teaspoons ground cinnamon

    2 large eggs

    1/3 cup canola or vegetable oil

    1/2 cup granulated sugar

    2/3 cup milk

    1 teaspoon vanilla extract


    Sesame crumble

    1 tablespoon unsweetened grated coconut

    2 tablespoons flour

    1 tablespoon sesame seeds

    1 tablespoon chia seeds

    1 tablespoon light brown sugar

    1 ½ tablespoons canola or vegetable oil

Missing an Ingredient?
Visit our ingredient substitution guide ›

Nutrition Facts


210 cals


11 g

Saturated Fat

3 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

6 g


24 g


10 g


2 g


4 g


148 mg


  1. Preheat oven to 400 o Lightly spray a 12 muffin pan with cooking spray
  2. In a medium bowl whisk together the all-purpose flour, whole wheat pastry flour, unsweetened grated coconut, crumbled halvah, baking powder, salt and ground cinnamon,
  3. In a separate bowl whisk the eggs, oil, sugar, milk and vanilla.
  4. Using a rubber spatula fold the egg-milk mixture into the dry ingredients until just blended. Don’t overmix.
  5. Make the Sesame Crumble: In a small bowl combine grated coconut, flour, sesame seeds, chia seeds and light brown sugar. Drizzle with the oil and mix with you finger tips until crumbly.
  6. Spoon the batter into the prepared muffin cups, filling a little more than ¾ of their way. Sprinkle the sesame crumble on top of the muffins. Bake for 18 to 20 minutes, until the muffins are brown and springy. Remove from the oven and let them cool in the pans for 5 minutes, then transfer to a cooling rack.

Chef Tips

Halvah comes in different flavors and you can experiment, but I recommend starting out with basic plain halvah for these muffins. You can find it on Amazon or


Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

This site is registered on as a development site. Switch to a production site key to remove this banner.