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I’ve been obsessed with my date bread for years, but sometimes slicing up a loaf just feels like work (or maybe it’s just me?). That’s how these date muffins came to be—I wanted something easier to grab and go. Same warm, sweet flavors, but in cute, portable muffin form. The Medjool dates really pop through in these muffins. They’re blended right into the batter—no need for a ton of extra sugar. I like to throw in a little cinnamon and some walnuts. They’re worth the 20 minutes in the oven.
Table of Contents
Ingredients to Make Date Muffins
- Medjool Dates: If you don’t have Medjool dates, you can use Deglet Noor dates, but they’re smaller, so you’ll need a few extra.
- Warm Milk: You can use any milk here, whether dairy or non-dairy, like almond, oat, or soy.
- Baking Soda: Helps the dates break down and also gives the muffins a little lift.
- All-Purpose Flour: You can replace up to half with whole wheat flour for a heartier texture.
- Baking Powder: Use aluminum-free to avoid any metallic taste.
- Cinnamon: You can also add a pinch of nutmeg or cardamom if you like.
- Salt: Balances the sweetness and enhances the overall flavor.
- Egg: For a vegan option, replace it with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
- Avocado Oil: Any neutral oil like vegetable or canola works, or you can use melted coconut oil for a slightly different flavor.
- Vanilla Extract: Adds a subtle sweetness and rounds out the flavors.
- Chopped Walnuts: You can swap these for pecans or leave them out entirely if you prefer nut-free muffins.
Popular Additions
- Chocolate Chips: A handful of semi-sweet or dark chocolate chips adds a rich, indulgent touch.
- Dried Fruit: Toss in some raisins, dried cranberries, or chopped dried apricots for extra sweetness and texture.
- Orange Zest: Add the zest of one orange to the batter for a citrusy kick that pairs beautifully with the dates.
- Shredded Coconut: Mix in ¼ cup of unsweetened shredded coconut for a tropical twist.
- Chia Seeds or Flaxseeds: A tablespoon or two for added texture and a boost of nutrients.
- Spices: Add a pinch of nutmeg, cardamom, or even a touch of ground ginger to complement the cinnamon.
- Pumpkin Seeds or Sunflower Seeds: Sprinkle some on top before baking for a nut-free crunch.
- Maple Glaze: Drizzle a light maple glaze over the cooled muffins for a sweeter, bakery-style finish.
How to Make Date Muffins
Tips for Making the Best Date Muffins
- Soak the Dates: Let the dates steep in warm milk and baking soda for at least 15 minutes. This softens them and makes blending easier.
- Don’t Overmix the Batter: Once you combine the wet and dry ingredients, fold them together gently until just combined. Overmixing can make the muffins dense.
- Toast the Walnuts: For extra flavor, lightly toast the walnuts before folding them into the batter. It’s a small step that makes a big difference.
- Check for Doneness: Every oven is a little different, so start checking the muffins at the 18-minute mark. Insert a toothpick into the center—if it comes out clean, they’re ready.
Frequently Asked Questions
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.
Definitely! Use a mini muffin tin and bake at the same temperature for about 10-12 minutes, or until a toothpick comes out clean.
If your muffins are flat, it might be because your baking powder or baking soda is expired. Check the expiration dates before starting. Also, make sure your oven is fully preheated to 350°F before baking for even rising.
More Date Recipes:
- Date Cake
- Homemade Date Syrup
- Date Bread
- Date Paste
- Bran Muffins with Chopped Dates
- Fudgy Date Brownies
- PB and Almond Date Bark
- Pecan Date Pie
- Date Snickers
- Coconut Date Balls
If you try this feel good Date Muffins recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Date Muffins
Ingredients
- 2 ½ cups pitted Medjool dates about 12 ounces, divided
- 1 cup warm milk
- 1 teaspoon baking soda
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder aluminum-free
- 2 teaspoons cinnamon
- ¼ teaspoon salt
- 1 large egg
- ½ cup avocado oil
- 2 teaspoons vanilla extract
- ½ cup chopped walnuts
Instructions
- In a blender jar, add 2 cups of dates, milk and baking soda. Set aside and allow the dates to steep for about 15 minutes or until cooled. Chop the remaining ½ cup of dates and set aside.
- In a separate large bowl, combine the flour, baking powder, cinnamon and salt.
- Preheat the oven to 350°F and line a muffin tin with 12 parchment paper liners.
- After soaking the dates, blend for 1 minute. Add the egg, oil, and vanilla extract and blend again for 30 more seconds.
- Pour the date mixture on top of the dry ingredients and fold until there are no streaks of flour remaining. Fold in the chopped walnuts and chopped dates.
- Divide the batter evenly between the muffin cups.
- Bake the muffins for 20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Allow to cool for 5 minutes before removing from the muffin liners.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
