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Overhead shot of a round date muffin topped with a walnut half and chopped walnuts on a white plate.

Date Muffins

Baked date muffins made with chopped dates, walnuts, flour, butter, milk, and egg for a moist, tender texture.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 210 kcal

Ingredients
  

  • 2 cups unbleached all-purpose flour 250 g
  • 1/4 cup sugar 50 g
  • 1 tablespoon baking powder
  • 1 cup dates, chopped 150 g
  • 1/2 cup walnuts, chopped 60 g, optional
  • 1 cup milk 240 ml
  • 1/4 cup salted butter, melted 57 g
  • 1 large egg

Instructions
 

  • Preheat oven and grease pan:

    Heat oven to 400°F (205°C). Coat a muffin pan with grease or insert paper liners.

  • Mix dry ingredients with dates:

    In a large bowl, combine flour, sugar, and baking powder with a whisk. Add chopped dates and nuts if using, tossing to coat them in the flour mixture.

  • Whisk wet ingredients together:

    In another bowl, mix melted butter, egg, and milk with a whisk until fully blended.

  • Combine wet and dry mixtures:

    Pour the wet mixture into the date mixture and stir until just combined; the batter might be lumpy.

  • Fill muffin cups evenly:

    Evenly distribute the batter among 12 muffin cups, filling each to about two-thirds full.

  • Bake until golden and clean:

    Bake in the preheated oven for 20–25 minutes, until the tops turn golden brown and a tester inserted in the center emerges clean.

  • Cool in pan then on rack:

    Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to cool entirely.
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