Date Muffins with Dark Brown Sugar

There’s something quietly elegant about a warm date nut muffin.

Decadently moist in the middle, with a warm, comforting, unmistakably homemade smell that fills the kitchen and creeps up the stairs.

These muffins are made with rolled oats, dark brown sugar, buttermilk and a touch of oil for extra moisture, giving them a rich, indulgent crumb that’s simply impossible to resist.

And the good news is, despite their luxurious feel, they’re surprisingly easy to make.

For an extra touch of luxury (because why not?), we love them with a thick layer of dulce de leche straight from the tin, for that perfect creamy, caramel finish.

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Key ingredient notes and substitutions

Dried dates

For the dates, you'll want to use dried dates, typically found in the dried fruits section or in the baking aisle.

Medjool and Deglet Noor are the most common varieties, though you’ll often see them simply labelled as “dates.”

Just make sure the dates are pitted before buying them!

To make them extra gooey and soft, we'll soak them briefly in a mixture of boiled water and bicarbonate of soda.

Dark brown sugar

We’re using dark brown sugar for that rich, deep flavour it brings.

The extra molasses in dark brown sugar not only adds sweetness but also gives the muffins that lovely moisture and tender texture.

You can use light brown sugar if that’s what you’ve got, but it won’t quite give you the same depth and richness.

Buttermilk

Buttermilk is key to these date muffins. It adds a rich, indulgent crumb and a subtle tang that really complements the sweetness of the dates.

You can substitute with sour cream or yoghurt, but keep in mind that they’re thicker than buttermilk, so the muffins may come out a bit denser.

As for the idea of using milk and lemon juice to make a "substitute" for buttermilk, it's important to note that while it can mimic the acidity, it's simply not the same as true buttermilk.

Step-by-step instructions

Prepare the dates

1. Roughly chop the dates and place them in a medium bowl. Sprinkle over the bicarbonate of soda, then pour over enough freshly boiled water to just cover them. Let them soak for 10–15 minutes to soften.

Now is the perfect time to start on the muffin batter.

Prepare the muffin batter

2. Preheat the oven to 220°C (425°F) and line a 12-hole standard muffin tin with paper liners.

3. To a large bowl, add the all-purpose flour, rolled oats, dark brown sugar, baking powder, ground cinnamon, ground nutmeg and salt. Mix it together lightly with a fork.

4. In a separate small bowl, whisk together the buttermilk and the bicarbonate of soda. It will foam slightly, which is expected.

5. Add the egg, vanilla extract and oil to the buttermilk mixture. Whisk until smooth and fully combined. (A balloon whisk works perfectly here, no need for an electric mixer.)

6. Add the buttermilk mixture to the dry ingredients and gently fold them together until just combined. Be careful not to overmix.

7. Revisit the dates that have been soaking and thoroughly drain the water from them.

8. Add the drained dates and chopped walnuts (or pecans) to the muffin batter. Gently fold to mix them in evenly.

9. Next, fill the 12 paper liners to the top with the muffin batter.

10. Start by baking the muffins at 220°C (425°F) for 5 minutes. Without opening the oven, reduce the temperature to 180°C (350°F) and continue baking for another 15–18 minutes, or until a toothpick inserted into the centre comes out clean.

11. Allow the muffins to rest for 10 minutes before transferring them to a cooling rack. Enjoy them warm from the oven with a smidge of butter or a dollop of caramel (dulce de leche).

Variations

Spices: Add half a teaspoon of ground ginger or ground cardamom.

Zest: Grate the zest of one orange into the batter.

Chocolate: Add chocolate chips for something sweeter and more indulgent.

Nuts: Swap the walnuts or pecans for hazelnuts, pistachios or almonds.

Dried fruit: Add 100g of dried cranberries or 100g of chopped dried apricots.

Seeds: Add chia seeds or pumpkin seeds (as much as you prefer).

Storage

These date muffins will keep for 3-4 days when stored in an airtight container at room temperature.

They actually tend to get better as the days go by, with the flavours deepening and the texture becoming even more moist and indulgent.

Freezing

These muffins freeze really well, making them a perfect option for meal prepping or stocking your freezer.

To freeze, simply let them cool completely, then wrap them individually in plastic wrap or store them in a freezer-safe bag.

When you're ready to enjoy, just defrost them at room temperature or pop them in the microwave for a quick, warm treat.