I have to admit, there’s something oddly satisfying about baking on a lazy Sunday afternoon. The aroma wafts through the house, mingling with the sound of a distant football game on the TV, creating a kind of homey symphony. And speaking of symphonies, have you ever tried a date muffin?
These moist and sticky date muffins—oh, they’re a revelation! I first stumbled upon them during a trip to a quaint little café in a town whose name I can’t remember. The café was decked out in rustic charm, the kind that makes you want to curl up with a good book and forget the world.
Anyway, back to the muffins! They were so delicious that I begged the barista for the recipe, only to be met with a knowing smile and a cryptic “It’s all in the love. ” Fast forward to now, and I’ve tinkered with my own version.
They’re like little bundles of joy, perfect with a splash of morning coffee or a late-night nibble. So, let’s get messy in the most delightful way possible.
Steps
- Preheat your oven to 425°F and prepare a 12-cup muffin tin with baking spray or liners. Pour boiling water over chopped dates in a bowl and let them sit for 10 minutes to soften.
- In a large mixing bowl, combine flour, baking soda, baking powder, salt, and cinnamon by whisking them together.
- In another bowl, whisk together the eggs and both sugars until smooth, making sure there are no lumps in the brown sugar. Stir in the vanilla, then gradually mix in the melted butter and buttermilk.
- Drain the dates and mash them slightly to form a paste-like texture. Mix the dates into the wet ingredients until combined.
- Add the wet ingredients to the dry mixture and stir just until the flour is incorporated. Avoid overmixing and let the batter rest for 10 minutes.
- Fill the muffin tin cups with batter, optionally topping with turbinado sugar for a crunchy finish. Bake at 425°F for 6 minutes, then reduce the oven temperature to 350°F and bake for an additional 15-20 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
Ingredients
- 1 cup (8 ounces) chopped pitted dates (dried)
- 1 cup (8 ounces) boiling water
- 2 cups (240 grams) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher or fine sea salt
- 1 teaspoon ground cinnamon
- 2 large eggs, room temperature
- ¾ cup (6 ounces) dark brown sugar
- ¼ cup (2 ounces) white granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup (4 ounces or 1 stick) unsalted butter, melted and slightly cooled
- 1 cup (8 ounces) buttermilk, room temperature
- 1-2 tablespoons turbinado sugar for topping (optional)
Nutritional Values
Calories: 3888 kcal | Carbohydrates: 668.4g | Protein: 66g | Fat: 114g | Saturated Fat: 72g | Cholesterol: 996mg | Sodium: 6288mg | Potassium: 13392mg | Fiber: 85.2g | Sugar: 350.4g | Calcium: 5988mg | Iron: 36mg
FAQ
- Should I use baking soda to soften the dates before baking?
- While some recipes suggest using baking soda along with boiling water to soften dates, it can lead to a metallic taste in the muffins. Simply soaking the dates in boiling water is sufficient to achieve the desired softness for baking.
- Can I substitute buttermilk in the recipe?
- Yes, you can replace buttermilk with sour cream or Greek yogurt. Just ensure they are at room temperature before mixing them into the batter.
- What are some optional add-ins for these muffins?
- You can enhance the muffins by incorporating ½ cup of chopped nuts such as pecans, walnuts, or almonds. Additionally, you might consider adding ½ cup to 1 cup of chocolate chips or up to 1-1¼ cups of chopped fruit like strawberries or blueberries for extra flavor.
- How should I store the muffins to keep them fresh?
- Store the cooled muffins in an airtight container lined with a paper towel, placing another paper towel on top to absorb moisture. They can be kept at room temperature for up to 4 days. For longer storage, wrap them in plastic wrap and freeze in a freezer-safe bag for up to 3 months.
- Do you have any tips for baking these muffins?
- To achieve tall muffin tops, fill every other cavity in a standard 12-cup muffin tin, allowing steam to escape. Starting the baking process at a higher temperature helps the muffins rise initially. Remember to lower the temperature as specified to complete baking.
Tips
- Alternate Muffin Cavity Filling: When using a standard 12-cup muffin tin, fill every other cavity to allow steam to escape and avoid weighing down the batter. This technique helps achieve a better rise in your muffins.
- Fill Muffin Cups to the Top: For taller muffins, fill the muffin cups to the top rather than halfway. This may result in fewer muffins, but the added height and presentation are worth it.
- Initial High Heat Baking: Start baking at a higher temperature to encourage an initial rise. Remember to lower the temperature after a few minutes to ensure even baking and prevent burning.
- Softening Dates Without Baking Soda: Soak dates in boiling water without adding baking soda to avoid a metallic taste in your muffins. Just enough boiling water to cover the dates will soften them adequately for the recipe.
Equipment
- 12-cup standard muffin tin (possibly a second one for taller muffin tops)
- Mixing bowls (if your kitchen is not already equipped)
- Whisk (if not already available)
- Spatula (if not already available)
- Measuring cups (if not already available)
