Date-Nut Muffins

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.