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Date-Nut Muffins

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Submitted by hearings

Date-nut muffins with boiled dates, chopped pecans, and vanilla. The dates are softened with baking soda before mixing, creating a moist, caramel-like crumb.

YIELD

24 servings

PREP

20 min

COOK

25 min

READY

45 min

These date-nut muffins start with a technique borrowed from sticky toffee pudding: chopped dates get boiled with baking soda and water, which breaks them down into a soft, caramel-flavored paste before they ever touch the batter. That’s what gives these muffins their incredibly moist, almost sticky texture.

The baking soda does two things during the boil. It softens the date skins so they practically dissolve into the mixture, and it darkens the color, giving the finished muffins a rich, toffee-brown hue. The cooled date mixture gets folded into the creamed batter along with chopped pecans and vanilla.

The recipe makes a full two dozen, so these are great for bake sales, holiday gatherings, or stashing in the freezer.

Chef Tips

  • Let the date mixture cool completely before adding it to the batter. Hot liquid will melt the margarine and scramble the eggs.
  • Fill each muffin cup three-quarters full, no higher. The batter rises significantly and will dome over the top if overfilled.
  • Test for doneness at 20 minutes. A toothpick should come out with just a few moist crumbs, not wet batter.
  • These stay moist for days thanks to the dates. Store in an airtight container at room temperature.

Variations

  • Swap pecans for walnuts or toasted almonds.
  • Add a teaspoon of cinnamon or allspice to the flour for a warmer spice profile.
  • Top with a cream cheese glaze for a sweeter, more dressed-up finish.

Ingredients

2 473
CUPS ML DATE
chopped
2 473
CUPS ML WATER
2 10
TEASPOONS ML BAKING SODA
1 237
CUP ML MARGARINE
2 473
CUPS ML SUGAR
2 2
LARGE LARGE EGGS
3 ⅓ 789
½ 2.5
TEASPOON ML SALT
2 10
TEASPOONS ML VANILLA EXTRACT
2 473
CUPS ML PECANS
coarsely chopped

Directions

In large saucepan combine dates, water and baking soda.

Bring to a boil.

Remove from heat and set aside to cool completely.

Preheat oven to 350℉ (180℃).

Grease two 12 hole muffin pans with solid vegetable shortening or spray with a nonstick spray and set aside.

Cream margarine and sugar together in large bowl of mixer until light and fluffy.

Beat in eggs.

Add flour and salt, beating until just combined.

On low speed, beat in date mixture, vanilla and pecans.

Fill prepared muffin pans ¾ full with batter and bake 20 to 25 minutes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 92g (3.2 oz)
Amount per Serving
Calories 306 43% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 18mg 6%
Sodium 204mg 9%
Total Carbohydrate 14g 14%
Dietary Fiber 3g 10%
Sugars g
Protein 7g
Vitamin A 7% Vitamin C 0%
Calcium 2% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 
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