Best Coffee Date Muffins Recipes

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DATE MUFFINS



Date Muffins image

Delightfully different and studded with dates and walnuts, these quick muffins from Judy Cunningham in Max, North Dakota round out any autumn meal and are also great with coffee or as a snack. TIP: FROZEN MUFFINS STAY DELICIOUS FOR UP TO 3 MONTHS.

Provided by Taste of Home

Time 40m

Yield 8 muffins.

Number Of Ingredients 10

1/2 cup chopped dates
1/2 cup boiling water
1/4 cup shortening
1/2 cup sugar
1 egg
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 cup chopped walnuts

Steps:

  • Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.

Nutrition Facts : Calories 224 calories, Fat 9g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 112mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.

STICKY DATE MUFFINS WITH TOFFEE SAUCE



Sticky Date Muffins With Toffee Sauce image

Variation of the old sticky date pudding, but easier to serve this way. I haven't frozen these, but I would imagine they would freeze ok, and then reheat in the microwave. These are nice warm or cold, with the toffee sauce poured over and cream for afternoon tea, and ice-cream for dessert :)

Provided by mummamills

Categories     Quick Breads

Time 35m

Yield 12 serving(s)

Number Of Ingredients 10

240 g seeded chopped dates
1/2 cup water
1/4 teaspoon baking soda
1 egg, lightly beaten
3/4 cup brown sugar
2 cups self raising flour
1/4 cup vegetable oil
1 cup milk
1 1/2 cups brown sugar
300 ml cream

Steps:

  • Combine dates and water in a pan, bring to boil.
  • Remove from heat and stir in baking soda. let stand 5 minutes.
  • Sift flour into a bowl, add all other ingredients and stir until just combined.
  • Spoon into muffin pan, any size, but cooking times based on normal muffin pan.
  • Bake in a moderately hot oven for about 20 minutes.
  • Toffee Sauce:.
  • Combine sugar and cream, stir over heat until the sugar dissolves, simmer for 5 minutes.
  • Serve muffins warm or cold with toffee sauce and thick cream.

Nutrition Facts : Calories 422.6, Fat 13.8, SaturatedFat 6.2, Cholesterol 46.6, Sodium 63.4, Carbohydrate 73.1, Fiber 2.2, Sugar 52.8, Protein 4.4

DATE MUFFINS



Date Muffins image

A variation of an old family recipe and my daughter's favorite. These are addictive if you love dates! Use fresh whole dates for best results.

Provided by Jeannette

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 10

Number Of Ingredients 9

1 ½ cups all-purpose flour
¼ cup white sugar
¾ teaspoon baking powder
½ teaspoon salt
⅛ teaspoon baking soda
½ cup pitted and chopped dates
1 cup buttermilk, at room temperature
1 egg, at room temperature
2 tablespoons butter, melted

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease or line 10 cups of a muffin tin.
  • Whisk flour, sugar, baking powder, salt, and baking soda together in a bowl. Add dates, separating the pieces as you drop them into the flour mixture. Mix to coat.
  • Whisk buttermilk, egg, and butter together in a small bowl. Fold buttermilk mixture into flour mixture until just combined.
  • Spoon batter into prepared muffin tin.
  • Bake in the preheated oven until a toothpick inserted in the largest muffin comes out clean, about 15 minutes.

Nutrition Facts : Calories 145.8 calories, Carbohydrate 26.1 g, Cholesterol 25.7 mg, Fat 3.2 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 218.2 mg, Sugar 10.9 g

DATE MUFFINS



Date Muffins image

These muffins are perfect for Valentine's Day. "I love the idea of a 'date' muffin," Michael says.

Provided by Food Network

Time 1h10m

Yield 18 muffins

Number Of Ingredients 14

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pans
3 cups water, plus 1 cup cool water
2 cups chopped pitted dates
1 cup granulated sugar
1/2 cup packed dark brown sugar
1/3 cup molasses
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon kosher salt
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Steps:

  • Preheat the oven to 375˚ F. Butter 18 muffin cups and line with paper liners. In a medium saucepan, bring about 3 cups water to a boil over medium heat. Put the chopped dates in a medium bowl and cover with the hot water. Let the dates soften, about 10 minutes.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars until light and fluffy, 5 to 8 minutes. Add the 1 cup cool water, molasses, eggs, vanilla and salt; beat briefly to combine (the mixture may look curdled and runny).
  • In another medium bowl, sift together the flour, baking soda, cinnamon, ginger and cloves. Add the dry ingredients to the wet ingredients and stir until just combined (do not overmix).
  • Drain the dates, discarding the liquid, and spread them out on a baking sheet to cool. Flatten the dates with the back of a spoon to crush any larger pieces. When cooled, stir the dates into the batter.
  • Divide the batter among the muffin cups, filling them almost to the top. Bake in the middle of the oven until the muffins are golden brown and spring back when gently pressed, 20 to 27 minutes. Let cool 10 minutes in the pan, then transfer the muffins to a rack to cool completely.

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