OKAY…Date Muffin Night!
If you are looking for ….
Moist. Really Yummy Muffins. Full of Dates…
Then this is the recipe for you.
I started making these muffins years ago when my daughter was about a year old. She loved them then and she loves them now. Yes, my boys are also quite the fans of these little Date Muffins.
What’s so good about them? Everything! They taste wonderful for breakfast without the caramel sauce and they taste incredible with the caramel sauce. You really can’t go wrong either way. I like that they are slightly sticky on top (before the sauce of course) and the texture is not a dry crumble but perfectly moist.
Add the caramel sauce for a bit of a sugar rush mid-afternoon or savor it after dinner slightly warmed with a drizzling of caramel.
If you do decide to serve it with a caramel sauce, but don’t have the time to make it from scratch, you could use the Eagle Brand Dulce de Leche. You can usually find it next to the Sweetened Condensed Milk.
The great thing about making it yourself, would be the muscles you work and build while stirring it constantly for more than 30 minutes…AND the fact that the caramel sauce is incredibly amazing. Which I do like to go the extra mile in the kitchen for it when I have the time.
In this post I am only listing the Date Muffin recipe, the post to follow will have the heaven sent Caramel Sauce recipe. So don’t fret…It’s on it’s way 🙂
- 1 1/8 cup Dried Dates, chopped
- 1 scant cup of water - just less than a full cup.
- 1 tsp. Baking Soda
- 4 Tbsp. Butter, unsalted
- 1 1/4 scant cup Self-Rising Flour - just less than 1 1/4 cup.
- 3/4 cup Sugar
- 1 tsp. Vanilla extract
- 2 Eggs
- Preheat oven to 350F.
- Place your dates and water in a saucepan and bring to a boil. Once boiling, turn down heat to Low and simmer for 10 minutes.
- Stir in the Baking Soda and Butter, stirring occasionally until butter is melted.
- Take off the heat and cool slightly.
- If the mixture is all ready a chunky puree, then skip next step. If the dates seem to still be "solid" then place mixture in blender or food processor and blend until a chunky puree.
- In medium bowl, sift in your flour and add sugar.
- Next add in the Vanilla extract and the 2 eggs and now the date "puree" mixture.
- Don't over mix.
- At this point, you can keep the batter, covered in the fridge for up to 2 days until ready to bake.
- In a muffin tin, prepare by placing paper muffin cups in.
- Fill the muffin cups 2/3 full.
- Place in oven for 15-20 minutes, depending on how hot your oven gets. Muffins are ready when knife or cake tester inserted comes out clean.
- Remove from oven and cool on cooling rack.
- Serve plain or with Caramel Sauce.
- Makes 12 medium sized muffins or 24 mini-muffins
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.