Date Nut Muffins
User Reviews
4.8
Date Nut Muffins
Description
The muffins begin by soaking chopped dates in warm milk with baking soda, salt, and vanilla extract, which softens the dates and initiates leavening. Separately, brown sugar is whisked with vegetable oil and eggs to combine moist ingredients. The date mixture is combined with the sugar mixture, followed by dry ingredients including baking powder, all-purpose flour, and chopped walnuts folded in to retain texture.
The batter is portioned into muffin cups and optionally topped with additional chopped walnuts for a crunchy topping. Baking at 350°F for around 16–18 minutes yields golden-brown muffins that spring back slightly when touched, indicating doneness. The muffins have a tender crumb with moist pockets from dates and crunchy walnuts contrasted with sweetness from brown sugar.
These muffins can be enjoyed warm or stored covered at room temperature for several days, or frozen for longer storage. Their mild sweetness and hearty ingredients make them a versatile choice for breakfast, snack, or lunchbox treats. The soaking step ensures dates are tender and evenly distributed without dry pieces.
Ingredients
- 6 ounces dates chopped; pitted; about a heaped cup
- 1 cup milk warm
- 3/4 tsp baking soda
- 1/2 tsp salt coarse
- 2 tsp vanilla extract
- 1/2 cup brown sugar golden, packed
- 1/3 cup vegetable oil
- 2 large egg
- 1 tsp baking powder
- 1 1/4 cups all-purpose flour
- 1 cup walnuts chopped; plus extra for sprinkling
Instructions
- Preheat oven to 350F. Grease muffin tins or line them with muffin papers.
- Combine the chopped dates with the warmed milk, baking soda, salt, and vanilla extract. Stir to break up the chopped dates, which will stick together. Set aside.
- In a medium mixing bowl whisk together the brown sugar and oil, breaking up any lumps of sugar. Whisk in the eggs.
- Add the milk and date mixture to the bowl and mix to combine well.
- Blend in the baking powder, and stir well. Then fold in the flour and walnuts. Fold until everything is evenly combined, but don't over mix your batter at this point.
- Use an ice cream scoop to fill your muffin cups fairly full. I get 10 muffins from this recipe. Top with an extra sprinkle of chopped walnuts, if you like.
- Bake for 16-18 minutes, or until risen and golden brown. The tops of the muffins should spring back when lightly touched.
- The muffins can be enjoyed warm, or kept for a few days, well covered, at room temperature. Freeze for longer storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 3mg | 1% |
| Sodium | 212mg | 9% |
| Potassium | 273mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 44IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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