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Let’s Make a Date Muffins

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Let's Make a Date Muffins

Let's Make a Date Muffins

amanda

Equipment

  • - Stand Mixer (for mixing ingredients easily) - Hamilton Beach Compact Stand Mixer or KitchenAid Stand Mixer Series 777

  • - Silicone Baking Mat (for easy transfer of muffins onto baking sheets) - Wilton Silicone Baking Mats Set

  • - Digital Scale (for precise measurements, especially if you're following the recipe accurately) - OXO Good Grips Precision Kitchen Scale with Yellow Stainless Steel Bowl and Measuring Spoons

  • - Muffin Trays (specifically for baking muffins) - Nordic Ware Classic 12-Muffin Pan or Wilton Nonstick Gold Metallic Finish 12 Count Silicone Bakeware Mold Set

  • - Measuring Cups and Spoons (essential for accurate measurements of ingredients) - OXO Good Grips Kitchen Essentials Stainless Steel Measuring Cup & Spatula Set

  • - Mixing Bowls (to mix your batter in) - Pyrex 3-Piece 5 Quart Glass Lids and Baking Pan Set or Hamilton Beach 10 Pieces Heavy Duty Stainless Steel Stackable Mixing Bowls

  • - Nonstick Spatula (for easy mixing and transferring of batter) - OXO Good Grips Non-Stick Silicone Spatula

  • - Cooling Rack (to cool baked goods without sticking to the pan) - Wilton Cake Stand with Removable Dividers

  • - Microplane Grater (for grating ingredients like zest if specified in your recipe) - Microplane Chef's Edge Classic Series Zester & Fine Chopper

  • - Pastry Brush (to apply butter or egg wash on top of muffins, though this might be optional based on the specific recipe) - OXO Good Grips Kitchen Essentials Stainless Steel Butter Maker

Ingredients

  • 2 tablespoons flour

  • 3 tablespoons rolled oats

  • 1/4 cup packed brown sugar

  • 1/2 cup chopped toasted pecans

  • 2 tablespoons unsalted butter, softened

  • 9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)

  • 3/4 cup boiling water

  • 2 cups flour

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 4 tablespoons (1/2 stick) unsalted butter, softened

  • 3/4 cup packed dark brown sugar

  • 2 eggs

  • 1 teaspoon vanilla

Instructions

1

Instruction 1

In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in butter until well combined and mixture begins to hold together a bit. Set aside.
2

Instruction 2

Preheat the oven to 375°F. Butter a 12-cup muffin tin. Place the dates in a shallow bowl (in a single layer if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.
3

Instruction 3

In a medium bowl, combine the flour, baking powder, and salt. Set aside.
4

Instruction 4

In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere. Bake for 20 to 25 minutes.
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