Go Back Email Link
–+ servings
Date muffins in a muffin baking tray with caramel spread.

Date Muffins

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.
Print Recipe Save recipe
No ratings yet
Course: Breakfast, Snack
Servings: 12 muffins
Calories: 349
Author: Maretha Corbett
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Equipment

  • 1 12-hole standard muffin pan - or a cupcake pan

Ingredients

For the dates

  • 300 grams (10.5 oz) dried dates, pitted and chopped
  • ½ teaspoon bicarbonate of soda
  • boiled water, enough to cover the dates

For the muffin batter

  • 200 grams (7.1 oz) all-purpose flour
  • 60 grams (2 oz) old-fashioned rolled oats
  • 130 grams (4.6 oz) dark brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 170 grams (6 oz) buttermilk - at room temperature
  • ½ teaspoon bicarbonate of soda
  • 1 large egg - at room temperature
  • 1 teaspoon vanilla extract
  • 120 millilitre (½ US cup) oil - like sunflower, canola etc
  • 100 grams (3.5 oz) walnuts or pecan nuts, chopped

Instructions

Prepare the dates

  • 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.
    300 grams (10.5 oz) dried dates, pitted and chopped, ½ teaspoon bicarbonate of soda, boiled water, enough to cover the dates

Prepare the muffin batter

  • Preheat the oven to 220°C (425°F) and line a 12-hole standard muffin tin with paper liners.
  • 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.
    200 grams (7.1 oz) all-purpose flour, 60 grams (2 oz) old-fashioned rolled oats, 130 grams (4.6 oz) dark brown sugar, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt
  • In a separate small bowl, whisk together the buttermilk and the bicarbonate of soda. It will foam slightly, which is expected.
    170 grams (6 oz) buttermilk, ½ teaspoon bicarbonate of soda
  • 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.)
    1 large egg, 1 teaspoon vanilla extract, 120 millilitre (½ US cup) oil
  • Add the buttermilk mixture to the dry ingredients and gently fold them together until just combined. Be careful not to overmix.
  • Revisit the dates that have been soaking and thoroughly drain the water from them.
  • Add the drained dates and chopped walnuts (or pecans) to the muffin batter. Gently fold to mix them in evenly.
    100 grams (3.5 oz) walnuts or pecan nuts, chopped
  • Next, fill the 12 paper liners to the top with the muffin batter.
  • 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.
  • 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).

Notes

Important tips

Don't substitute "homemade buttermilk"

Using a homemade version of buttermilk made with milk and lemon juice doesn't quite work the same way as real buttermilk.
It won’t provide the same richness or moisture to your muffins and the texture will be different.

Don't overmix the batter

It's key to mix the batter just until it's combined.
Overmixing will develop the gluten in the flour too much, resulting in dense, heavy muffins rather than light and fluffy ones.

Fill the paper liners to the top

For a muffin with a high rise, fill each paper liner all the way to the top.
This recipe will fill 12 muffin holes right up, giving you beautifully tall muffins.

Use high heat at first for extra lift

Starting the bake at a high temperature (425°F/220°C) for 5 minutes gives the muffins an initial rise, helping them puff up nicely.
After that, reduce the temperature (350°F/180°C) to ensure they bake through evenly without burning the tops.
QR Code

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 349kcal | Carbohydrates: 48g | Protein: 5g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 17mg | Sodium: 288mg | Potassium: 275mg | Fiber: 4g | Sugar: 28g | Vitamin A: 54IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 2mg
QR Code linking back to recipe