Tahini Glaze (Only 5 Ingredients!)
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This Tahini Glaze is quick to make and adds a rich, nutty twist to everything from doughnuts to cakes. It’s creamy, not overly sweet, and the tahini gives it that earthy, toasted flavor that balances out the sugar. All you need is a saucepan and a whisk. Just melt the butter, stir everything together, and you’re good to go!
It’s great for dipping or drizzling while it’s still warm and silky. Once it sits, it thickens up a bit, but a splash of milk will loosen it right back up. If you’re looking for something a little more interesting than your usual powdered sugar glaze, this one’s a solid option.
Why You’ll Love Tahini Glaze
- Quick to Make: Comes together in just a few minutes with minimal prep and no special equipment.
- Balanced Flavor: The tahini adds depth and nuttiness that cuts through the sweetness, making it more complex than standard glazes.
- Smooth, Dippable Texture: Perfect for coating doughnuts, muffins, and cookies without running everywhere or turning gritty.
- Stays Creamy: Holds its consistency well and can be easily loosened with a splash of milk if it thickens.
- Elevates Simple Bakes: Adds a rich, unexpected twist to basic cakes, loaves, or baked goods without extra effort.
Ingredients Needed To Make Tahini Glaze
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Unsalted butter
- Vanilla extract
- Powdered sugar
- Tahini
- Milk
How To Make Tahini Glaze
- Melt the butter in a small saucepan over low heat.
- In a mixing bowl, combine the melted butter, vanilla, powdered sugar, tahini, and milk.
- Whisk everything together until smooth and creamy.
- Use the glaze right away for dipping or drizzling.
- If it thickens while sitting, add a little milk and whisk again to loosen it.
Commonly Asked Questions
Can I make this glaze ahead of time?
Yes, you can make the glaze in advance. Store it in an airtight container at room temperature for a day or in the fridge for up to a week. When you’re ready to use it, reheat gently and whisk in a splash of milk if it has thickened.
What baked goods pair best with tahini glaze?
This glaze works especially well on sourdough doughnuts, sourdough beignets, blueberry muffins, banana bread bundt cake, and browned butter chocolate chip cookies. It adds a nutty, slightly savory note that balances sweeter baked goods, especially those with warm spices, chocolate, or citrus.
What should I do if the glaze thickens while sitting?
If the glaze sits too long and becomes thick or stiff, just add a small splash of milk and whisk until it smooths out. You can also gently reheat it if needed to make it pourable again.
Can I use a different nut or seed butter instead of tahini?
You can, but it will change the flavor and texture. Peanut butter and almond butter are thicker and sweeter than tahini, so the glaze may need more liquid to reach the right consistency and won’t have the same earthy balance.
Does this glaze harden once it sets?
It firms up slightly as it cools, especially on baked goods, but it doesn’t become hard or crunchy. It stays soft with a bit of a creamy finish, making it ideal for dipping or drizzling.
How much glaze does this recipe make?
This amount is enough to glaze about a dozen doughnuts or roughly the same surface area of muffins or cookies. If you’re glazing a larger cake or batch of baked goods, consider doubling the recipe.
Tahini Glaze
Equipment
- Small saucepan (for melting butter)
- medium mixing bowl
- Whisk or spoon
- Measuring cups and spoons
Ingredients
- ¼ cup unsalted butter
- 3 tsp vanilla extract or vanilla bean paste
- 1 ½ cups powdered sugar
- ⅓ cup tahini
- 4 tbsp milk
Instructions
- In a small saucepan, melt the butter over low heat.
- In a medium bowl, combine the melted butter, vanilla extract, powdered sugar, tahini, and milk.
- Whisk until smooth and fully incorporated.
- Use immediately to glaze baked goods. If glaze thickens while sitting, whisk in a small splash of milk to loosen.
Nutrition
This glaze has become my go-to when I want something a little different from plain vanilla or chocolate. The tahini gives it a rich, nutty flavor that works on everything from doughnuts to loaf cakes. It keeps well and is easy to fix if it thickens up. Once you try it, you’ll want to put it on everything.
Yummy, I remembered that I had tahini and wanted something nutty for my peanut butter cake so I made this. Yikes holes in cake and poured over cake. OMG-Yummy!