These delish date nut muffins recipe is so good. The date nut muffins are so moist and hearty that you will be satisfied once you eat one! But not too satisfied that you won’t want another date nut muffin, just not in the same sitting.
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Delish 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? You can’t! These muffins are super duper moist, so tasty and really easy to make. The hardest you have to work is cutting up the dates and prunes. Still simple.
And one of the perks of these date nut muffins is there isn’t any added sugar. Woohoo!
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. Makes me want to run to the kitchen right now!
Oh my! Such a delish 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. Yahoo! Makes me want to cheer.
On to the Delish Date Nut Muffins Recipe
As you can see, I get exuberant over dates and prunes. Especially prunes. Yum! I’ve loved them since I was a little bitty girl. My mother used to have to limit my intake for obvious reasons. 🙂
Preheat the oven to 350 degrees Fahrenheit.
Who doesn’t love a good muffin? When I find a keeper, I tend to make whatever recipe is striking my fancy, often. But not often that I get tired of whatever it is I make. Truthfully though, I could eat these date nut muffins every week.
The other muffins that I could eat all the time are:
Now back to these date nut muffins.
I start to chop up the dates and prunes and put them in a saucepan with some water and boil them for 10 minutes.
Then, I put in butter and some salt and take the saucepan off the heat once the butter is melted, which is approximately another two minutes.
Time to chop the walnuts using my knife so some of the pieces are bigger than others. I love the surprise of chomping into a good sized piece of walnut. Yum.
In a small mixing bowl, I whisk two eggs with some vanilla and set it aside.
I gather the spelt flour and baking soda.
In a medium mixing bowl, combine the flour and baking soda. Pour the date mixture on top of the flour, along with the chopped walnuts, whisked eggs and vanilla. Now it’s time to get your handy dandy mixing utensil of choice and hand mix it. Make sure it’s mixed thoroughly, without any flour clumps.
See me in the above photo? I look cute upside down.
Now it is time to put the batter in the muffin tins. I prefer to use Parchment Paper Cupcake Liners – they always peel off so easily and as we know, easy = faster food consumption. 🙂
Here’s another thing I do. Or don’t do. I almost never make 12 muffins. Why don’t I? Too small muffins = unhappy Lainey. I usually go for 9. That seems to make a normal sized breakfast muffin or a good size for snacking. One of these days I’ll just make more batter but I seem to be content with 9. Keeps the muffins fresh and keeps me wanting more.
I love my Ekco muffin pan. I almost got rid of it a few years back because it looks so … well-used, to put it kindly? But I like it a lot better than the new non-stick ones. That’s for sure. What’s your favorite brand of muffin pan to use? Inquiring minds would like to know.
Next, you pop these babies in the oven and bake for 20 minutes.
Out of the Oven and into my tummy
I take the delish date nut muffins out of the oven and let them cool in the pan for 5 minutes before I remove them to a wire rack.
Also, I prep the butter and giggle and squeal a little.
I rip a muffin open and stick it on a plate.
Butter do your Thang!
Please feel free to leave me a comment. What is your favorite muffin? Also you can Pin any photo to Pinterest and Yum the recipe to Yummly!
And as always, may all your dishes be delish!Print
These muffins are so moist and delicious
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
Cook the fruit
- Preheat oven to 350 F
- Put dates, prunes and raisins in a saucepan with water
- Bring to boil and cook for 10 minutes
- Lower heat and add butter and salt and take off the heat once butter melts
- In a small mixing bowl, add eggs and vanilla and whisk until combined
- In a medium mixing bowl, combine flour and baking soda
- Add date mixture, egg mixture and walnuts to the dry ingredients and mix with a rubber spatula until moistened
- Line muffin tins with muffin cups
- Fill cups with batter
- Bake for 20 minutes
- Check with cake tester to see if done
- Let cool for 5 minutes in muffin tin
- Slather a muffin with butter
- Serving Size: 1 Muffin
- Calories: 298