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Date Muffins

Date muffins are tender, chewy treats made with pureed Medjool dates and chopped pieces, resulting in a rich caramel flavor and moist texture. The baking process caramelizes the natural sugars, creating a golden-brown, slightly crackled top and a soft crumb that feels almost dessert-like. These muffins are perfect for a cozy breakfast or afternoon snack with a hint of nostalgic warmth.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Main Course
Cuisine: Western
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup Medjool dates pitted and chopped
  • 1 tablespoon hot water for making date paste
  • ½ cup chopped Medjool dates

Equipment

  • Mixing bowl
  • Whisk
  • Muffin tin
  • Paper liners
  • Oven
  • Cooling rack

Method
 

  1. Chop the Medjool dates roughly and blend them with a tablespoon of hot water until smooth to create a rich, caramel-colored date paste. Set aside.
  2. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
  3. In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, and ground cinnamon until evenly combined.
  4. In another bowl, melt the butter and stir in the brown sugar until the mixture looks glossy and combined. Add the eggs one at a time, whisking after each addition to incorporate fully.
  5. Fold the date paste into the wet ingredients, mixing until smooth and fragrant with a caramel aroma.
  6. Gently fold the dry ingredients into the wet mixture, stirring just until no streaks remain — be careful not to overmix to keep the muffins tender.
  7. Chop an additional half cup of Medjool dates into small pieces and gently fold them into the batter, distributing evenly for chewy bites in each muffin.
  8. Spoon the batter into the lined muffin cups, filling each about three-quarters full for room to rise.
  9. Bake in the preheated oven for 20-25 minutes, until the muffins are golden with crackled tops and a toothpick inserted in the center comes out clean.
  10. Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.
  11. Serve these moist, chewy date muffins on their own or with a smear of butter for an extra indulgence.

Notes

For a more caramelized flavor, bake until tops are deeply golden and smell richly sweet. You can substitute coconut oil for butter if desired, and gluten-free flour blends work well, though expect a slightly denser crumb.