Date Nut Muffins

I had some dried dates that needed using up, leftover from when I made my Malt Loaf. I wanted to bake myself some muffins for the week and thought that would be a great way of using the dates up.
I remembered seeing a delicious looking Date Nut Muffin recipe on The View From Great Island. I had saved it one one of my Pinterest boards, so I quickly looked it up, printed it out and baked them this morning.

What really appealed to me about this muffin recipe is that it was not overly sweet. Far too often people share muffin recipes that are more like cupcakes than they are muffins. I don't like my muffins to taste like little cakes.
I want my muffins to be sturdy and wholesome. That doesn't mean that they still can't be delicious. But they are not meant to be a dessert. I prefer to have them either for breakfast or for a mid morning or afternoon snack to enjoy with a hot drink. A sort of pick-me-up as it were!

Dates and nuts are one of my favorite combinations. I love Date and Nut Bread, and knew I would really love a date and nut muffin. The recipe also did not make a ton of muffins. I am only one person.
The fact that this recipe promised only 10 muffins was appealing to me. I used large paper muffin cups and got 8 good sized muffins, which meant I could keep two out to enjoy (one today and one tomorrow) and I could have six frozen to enjoy at various times whenever the mood for a muffin hits.
These did not disappoint. They were moist and dense, sturdy and wholesome. Not too sweet. They were everything a perfect muffin should be and more. These were a great way to begin a new month!

WHAT YOU NEED TO MAKE DATE NUT MUFFINS
Simple ordinary baking cupboard ingredients. I used paper muffin cups, Betty Crocker, that I had purchased at the Dollarama near where I live. No need for a muffin pan when you use these. I filled them 3/4 of the way to the top and they came out beautiful, although I only got 8 muffins rather than 10.

1 1/4 cups (170g) dried dates, chopped into bits
1 cup (240ml) warm milk
3/4 tsp baking soda (bicarbonate of soda)
1/2 tsp kosher salt
2 tsp vanilla extract
1/2 cup (100g) soft light brown sugar, packed
1/3 cup (80ml) vegetable oil
2 large free range eggs
1 tsp baking powder
1 1/4 cups (175g) plain all purpose flour
1 cup (120g) chopped toasted pecan nuts, plus extra for sprinkling on top

Make sure you use all purpose plain flour, NOT self-rising flour. There is both bicarbonate and baking powder in the recipe.
Toasting nuts is a very simple thing to do and always yields a much tastier finish. Toasted nuts just taste superior to nuts that have not been toasted.
To toast your nuts, place them onto a baking sheet, spread them out into a single layer and toast them in a moderate oven (350*F/180*C) for 8 to10 minutes. They will smell nice and nutty when done. Do make sure you cool them prior to using them to cook or bake with.
I tend to toast my nuts a whole bag at a time and keep them in an airtight container in the freezer. That way I always have toasted nuts at the ready, no need to thaw them out.

HOW TO MAKE DELICIOUS DATE NUT MUFFINS
Muffins are not that difficult to make and you can be sure of success so long as you follow the directions correctly! My best tip to share is to not overmix your batter. Mix only to just combine and you will have the best muffins ever!

Place the dates in a bowl and pour the warm milk over top. Give them a good stir. Add the baking soda, salt and vanilla, stirring all together, and set aside.Preheat the oven to 350*F/180*C/ gas mark 4. Butter 10 medium or 8 large muffin cups really well, or line with paper liners.

Whisk the brown sugar and oil together in a bowl, making sure any lumps of sugar are broken up. Whisk in the eggs, one at a time.

Add the milk and date mixture to the bowl, mixing all together well.Sift the flour and baking powder together and then stir into the wet mixture along with the nuts, mixing only to combine. Divide the mixture between your muffin cups, filling them 3/4 of the way full.

Sprinkle more chopped toasted pecans on top if desired.

Bake in the preheated oven for 18 minutes (medium muffins) to 25 minutes (large muffins). The top should spring back when lightly touched and a toothpick inserted in the center should come out clean.Tip out onto a wire rack to cool slightly before serving warm with some butter for spreading if desired. They will keep well, tightly covered, for 3 to 4 days. For longer storage, freeze in an airtight container.
These were especially nice muffins. They were not overly sweet, despite being chocker-block full of lovely bits of sticky dates. I was happy about that.
I also loved the abundance of toasted nuts. The original recipe had called for walnuts, but I used pecans. This made these muffins exceptionally delicious! I will bake these again and highly recommend this recipe!

I love to bake muffins and bake them at least once a week most of the year. They make great portable breakfasts! Here are a couple other favorites of mine!

SPECIAL K BREAKFAST MUFFINS - Slightly raised with rounded pebbly tops. The insides filled with nice holes. Perfect for spreading with a tiny pat of butter. Made using the popular breakfast cereal. These are delicious.

ULTIMATE BUTTERMILK BRAN MUFFINS - This is a especially delicious recipe, yielding a bran muffin that is super moist and delicious, with a well rounded bakery style top. You cannot go wrong with one of these!

Yield: 8 large or 10 medium muffinsAuthor: Marie Rayner

Prep time: 10 MinCook time: 25 MinTotal time: 35 MinA classic teatime treat, loaded with sticky dates and moreish pecan nuts. Delicious.

Ingredients

1 1/4 cups (170g) dried dates, chopped into bits
1 cup (240ml) warm milk
3/4 tsp baking soda (bicarbonate of soda)
1/2 tsp kosher salt
2 tsp vanilla extract
1/2 cup (100g) soft light brown sugar, packed
1/3 cup (80ml) vegetable oil
2 large free range eggs
1 tsp baking powder
1 1/4 cups (175g) plain all purpose flour
1 cup (120g) chopped toasted pecan nuts, plus extra for sprinkling on top

Instructions

Place the dates in a bowl and pour the warm milk over top. Give them a good stir. Add the baking soda, salt and vanilla, stirring all together, and set aside.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter 10 medium or 8 large muffin cups really well, or line with paper liners.
Whisk the brown sugar and oil together in a bowl, making sure any lumps of sugar are broken up. Whisk in the eggs, one at a time.
Add the milk and date mixture to the bowl, mixing all together well.
Sift the flour and baking powder together and then stir into the wet mixture along with the nuts, mixing only to combine. Divide the mixture between your muffin cups, filling them 3/4 of the way full.
Sprinkle more chopped toasted pecans on top if desired.
Bake in the preheated oven for 18 minutes (medium muffins) to 25 minutes (large muffins). The top should spring back when lightly touched and a toothpick inserted in the center should come out clean.
Tip out onto a wire rack to cool slightly before serving warm with some butter for spreading if desired. They will keep well, tightly covered, for 3 to 4 days. For longer storage, freeze in an airtight container.

Did you make this recipe?

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