Date Walnut Muffins
These date walnut muffins with their lightly sweet vanilla flavor and toasty nut crunch are some of my favorite muffins of all time. They taste like they came out of a bakery, but come together in your own little kitchen in just under 30 minutes. Perfect for breakfast, a snack, or even dessert. But in my case it's all of the above, please.
Ingredients
- 11 large whole dates (6.5 ounces) pitted
- ⅔ cup milk warmed
- ¾ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- ½ cup brown sugar
- ⅓ cup butter softened to room temperature
- 2 large eggs
- 1 ⅛ cup (5.85 ounces) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup chopped walnuts
Instructions
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Preheat oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners or grease with nonstick cooking spray.
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In a blender jar combine pitted dates, warmed milk, baking soda and vanilla extract and blend until dates are pureed. Set mixture aside.
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In a medium bowl cream together brown sugar and butter using a hand mixer until smooth. Add eggs and mix well. In small bowl stir together the flour, baking powder and salt.
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Add the blended date mixture to the wet ingredients and stir to combine. Then add the flour mixture and stir until flour is just barely mixed, being careful not to over-mix.
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Fill prepared muffin tins evenly, about two-thirds of the way full. A #20 cookie scoop makes it really easy. Divide chopped walnuts evenly between muffin tins and place on top of batter. Bake in preheated oven for 16-18 minutes until tops spring back to the touch and a toothpick inserted in center comes out clean.
Recipe Notes
1. I usually make this recipe with Medjool Dates that I buy from Costco in the produce section. For best results use a scale to weigh the dates since sizes can vary. Between 10 and 12 large dates will yield 6.5 ounces.
2. For best results use the weighted flour amounts as they are more exact.
3. I like to keep the walnuts on the top of the muffins because not only to they look prettier, they have a nice toasty flavor after baking. Also they seem to dry the muffins out a bit more if they are cooked inside. You can also make these without the walnuts if you don't care for them, but I really like them with the walnuts.