Date Nut Muffins
This date nut muffins recipe is so good. They are so moist and hearty that you will be satisfied once you eat one! But not too satisfied that you won’t want another muffin, just not in the same sitting.
Date nut muffins, how I love thee. Let me count the ways…..
Let’s start off by saying what’s in them. These lovelies have dates, prunes, raisins, butter, flour, egg, baking soda, salt and walnuts. How can you go wrong?
These muffins are super moist, so tasty and really easy to make. The hardest you have to work is cutting up the dates and prunes but that is still simple.
Naturally sweet
And one of the perks of these muffins is there isn’t any added sugar.
My mom used to make these little beauties and I have always enjoyed eating them. Just picture yourself opening up a muffin and slathering either butter or cream cheese on them while they are still warm.
It’s such a wonderful way to start the morning. OR, have one for an afternoon snack. They are so satisfying. And other than the butter, they are healthy and packed with fiber.
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How to make date nut muffins
Pre-step
Get a muffin pan and line as with 9 parchment paper baking cups. Also get a medium saucepan.
Preheat the oven to 350 degrees Fahrenheit.
Step one
Gather the ingredients – gather the dates, prunes, raisins and butter.
Step two
Chop the dates and prunes in smallish pieces.
Step three
Add the dried fruit to the saucepan with water and boil them for 10 minutes.
Step four
Add butter and salt and heat it until the butter has melted. Take the saucepan off the heat.
Step five
Chop the walnuts, it’s okay for some of the pieces are bigger than others.
Step six
Add the eggs and vanilla to a small mixing bowl and whisk until combined and set it aside.
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Dry mixture
Step seven
Gather the spelt flour and baking soda.
Step eight
Combine the flour and baking soda in a medium mixing bowl.
Pour the date mixture on top of the flour, along with the chopped walnuts, whisked eggs and vanilla.
Step nine
Mix together with a rubber spatula and make sure it’s mixed thoroughly, without any flour clumps.
Step ten
Spoon the muffin batter into the muffin cups.
I like bigger muffins, so I usually make 9. But if you like smaller muffins, make the 12.
Step eleven
Bake for 20 minutes.
Let the muffins cool in the pan for at least 5 minutes before transferring them to a wire rack.
I break a muffin open.
I butter the muffin.
I hope you enjoyed this date nut muffins recipe!
Other delicious muffins
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Delish Date Nut Muffins
Ingredients
For the Date Muffins
- 1 cup dates chopped
- 1/2 cup prunes chopped
- 1/2 cup raisins
- 1 cup water
- 1/2 cup butter
- 1/4 teaspoon salt
- 1 cup flour
- 1 teaspoon baking soda
- 2 eggs whisked
- 1 teaspoon vanilla
- 1/2 cup walnuts chopped
Instructions
Cook the fruit
- Preheat oven to 350 F.
- Put dates, prunes and raisins in a saucepan with water. Bring to a boil and cook for 10 minutes.1 cup dates, 1/2 cup prunes, 1/2 cup raisins, 1 cup water
- Lower heat and add butter and salt and take off the heat once butter melts.1/2 cup butter, 1/4 teaspoon salt
- In a small mixing bowl, add eggs and vanilla and whisk until combined.2 eggs, 1 teaspoon vanilla
- In a medium mixing bowl, combine flour and baking soda.1 teaspoon baking soda, 1 cup flour
- Add date mixture, egg mixture and walnuts to the dry ingredients and mix with a rubber spatula until moistened.1/2 cup walnuts
- Line muffin tins with muffin cups and fill the cups with batter. Bake for 20 minutes.
- Check with cake tester to see if done. Let cool for 5 minutes in the muffin tin before removing to a wire rack to cool.
- Slather a muffin with butter.
- Eat
- Enjoy
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Elaine
I don’t have much experience with cooking with dates, but these muffins were delicious and my mother loved them.
Thanks so much Rae!! They are hearty, but not too sweet as they don’t have any added sugars!
Freshly baked and still warm muffins are seriously one of the best things in the world. These were fabulous.
I totally agree Ben!
Mmm those gooey date muffins were fantastic! I love the stickiness they have in them and I am definitely a fan of not adding sugar into things since I enjoy my sweets lightly sweetened only. 🙂
Thanks Joyce. Me too!! Thanks for the comment, I appreciate it!
These muffins were hearty, and yummy. I love your use of the dates, prunes and raisins! Your photography is beautiful, Elaine!
Thank you Angela! I bet it would be easy to make gluten-free!! Almond flour would be perfect!
Hehe Amanda! Indeed!
These muffins were so good Lainey, I’m always on the lookout for recipes using less or no sugar, that’s a real bonus to your recipe, thanks for sharing!
Thank you Patty! I appreciate it!
A very satisfying muffin this is!
It really is Chris!
What delicious and healthy muffins. I love using dates in baking.
Me too Danielle!! Thanks!
I love dates because they sweeten anything up naturally. These were delicious for breakfast.
Thanks Ali!! They are so good. Not too sweet like some muffins!
Naturally sweet is the BEST way to go!! I love the sweet taste of dates and muffins are an easy go to in my house! These were so good, and I ate one hot out of the oven!!
I totally agree! I love using natural ingredients to sweeten recipes! Thank you Jessica!
I omitted the walnuts. The muffins are light, tender and sweet. I think spreading with Butter is optional, there’s nearly a tablespoon in each at 9 muffins per batch but, of course, the added Butter is delicious!
I’m so glad you enjoyed them. And yes, the added butter is decadent. Hubby eats it that way, but I like it plain as they are pretty moist. Thanks for your comment, Elaine. And by the way, you have the best first name ever! 😉
These are yummy! Will make again and maybe add a little cinnamon and ginger. 😋
I’m so glad to hear that Gerry! Hub and I love these muffins! And your addition of cinnamon and ginger sounds perfect! Thank you for taking the time to let me know.
Fantastic! I made these one night for a friend who loves dates and when I got up the next morning, there weren’t enough left to wrap. I should have made a double batch. Thanks for the recipe.
Thanks Dianne! I’m so glad you and your friend enjoyed them. 🙂 They go fast in my house too and there are only 2 of us.
These are the most wonderful muffins. My entire family loves them. Make them often
I’m so happy to hear that Kathy! They are a favorite here too. Thank you for letting me know, I appreciate it.
I love the look of these!! Can’t wait to try them. Just a question, would coconut oil work instead of butter?? My husband can’t have dairy at the moment. 🙁
Hi Rachel, I’m thinking it will work. It will probably change the taste but if you have a good coconut oil, it shouldn’t be an overwhelming taste. Good luck and let me know what you think of the results.
These were not difficult to make. My fiancé had just eaten when they came out the oven. He said he would taste them later. When I went back in the kitchen.. He was on his second one. ‼️
Lol! That’s so fun. Thanks for telling me. I’m glad he enjoyed them. 😉
I had the dates, but no prunes or raisins,so I subbed apricots and dried cranberries. They were really good. My husband likes muffins sweeter so I sprinkled a few grains of brown sugar on top. I like them for breakfast without the butter. Thanks
Yay! I’m so glad you and hubby enjoyed them, Lois! They are a family favorite! I like your additions and substitutions.
Can I use white flour? If so, plain or self rising?
Hi Deb, yes, you can use white flour. I would use plain. I hope you enjoy them. They are my favorite!
I started making these muffins a year ago when my granddaughter was two. THESE are her favorite muffins! We make them every two weeks and she loves helping her Nana bake them. What a fabulous muffin which is so moist and delicious! I do change up the raisins and add in Organic Turkish Apricots. YUM!
I’m so happy to hear that, Nancy. How fun to have this time with your granddaughter. They are in the top three muffins that I love. I love your addition. Hubby is a big fan of Turkish apricots and I have to make them like that for him the next time I make them. 🙂 Thanks for the tip.
Love these! Moist, delicious, sweet and no added sugar!
Thanks, Liesl! That’s one of the reasons they are a hit in my house. Thanks for letting me know.
Receipe looks great👍
When you say a cup does that mean 250 grms in weight please?
Regards.
Marthese, here is a great conversion chart: https://www.kingarthurbaking.com/learn/ingredient-weight-chart#:~:text=A%20cup%20of%20all%2Dpurpose,grams%20equivalencies%20for%20common%20ingredients. I never get it right and I don’t want to steer you wrong. I hope you try the recipe! It’s a keeper.
I’m leery of the prunes! What can I replace them with? More dates?
Yes, Stacy. You can just up the amount of dates. Thanks for your question.
This recipe is just super!!
Have only used it once and instead of muffins, I poured the batter into a ‘regular’ size loaf pan and it made the most amazing moist bread!
Love the texture, and that the recipe uses dates, prunes, raisins to sweeten (instead of refined sugar).
Looking forward to making muffins next time!
Thank you so much!🙂
I’m so happy to hear that, Deb! Believe it or not, I’ve never thought of making bread with this recipe. Now, I have to!! Thanks for the inspiration and your comment.
These date & nut muffins are really delish! I made them for my family and neighbor who was at first skeptical and even he loved them!
Thanks, Judy. I appreciate you letting me know.