Date and Walnut Muffins

July 26, 2022

These muffins are absolutely delicious. The combination of date and walnut results in a very moist muffin with great texture. They are easy to make and even easier to eat! A tried and true recipe that really delivers on flavour.

There are four whole muffins on a decorative tray with a fifth one cut open to show the inside. There is also a butter knife and a few dates and walnuts are scattered around the muffins.

This recipe was given to me by my mother. She came across these muffins from a friend who has been baking them for years both as muffins or in a loaf tin. My family has tweaked the recipe slightly, adding a few more walnuts and topping them with a walnut and a slice of date which adds a nice decorative touch. I think you will love this recipe as much as my family do!

A close up looking down on the sliced muffin. It is full of dates and walnuts and the texture of the muffin is very moist.

Why I love this recipe:

This recipe results in a beautifully moist and flavoursome muffin.

It is a very simple recipe to make. You only need a large mixing bowl and spoon. There is no need to soften or melt the butter either as when the boiling water is poured into the bowl, this melts the butter. So easy!

I love that you can choose to make this recipe in muffin tins or a loaf tin. The only difference is the baking times which I have given in the recipe.

The muffins or a slice of the loaf makes a lovely dessert too. Simply heat and serve with custard and/or ice cream.

The batter is now in the greased muffin tray and each muffin is topped with a walnut and a slice of date. — Here you can see the recipe made as muffins and as a loaf.

The muffins are now baked and resting in the muffin tray until cooled slightly. — Here you can see the recipe made as muffins and as a loaf.

Ingredients to make this recipe:

Dates – dried dates, pitted and chopped. I just use normal dried dates and chop them into 4-6 pieces (no need to use Medjool dates).
Brown Sugar – you could substitute with white sugar however the brown sugar gives a lovely depth of flavour to these muffins.
Butter – cold butter, cubed. Salted or unsalted butter is fine.
Boiling Water – when added it melts the butter which is a time saver.
Baking Soda
Egg
Vanilla Extract
Self Raising Flour
Walnuts – or pecans, chopped.
Extra walnuts and dates for topping.

Step by Step Instructions:

All the ingredients to make this recipe is shown here on a kitchen bench. There is self raising flour, brown sugar, chopped butter, chopped dates and walnuts, an egg, vanilla extract, baking soda and baking powder. — 1

The dates have been chopped into smaller pieces ready to be added to the batter later. — 1

1. The ingredients required to make this recipe (boiling water not pictured).
2. Firstly chop the dates into smaller pieces – I cut mine into quarters and larger ones into 6 pieces. Set aside.
3. Chop the walnuts into thirds or quarters. Set aside.
4. Combine the dates, sugar and butter in a large mixing bowl.
5. Pour the boiling water into the bowl and stir until the butter melts.
6 and 7. Stir in the baking soda, beaten egg and vanilla extract then add the flour and walnuts and gently stir again until everything is combined. You don’t want any flour pockets left in the batter.
8. Fill the greased muffin tins until 3/4 full. My mixture made 18 muffins, however you could make 12 and have them slightly bigger. Bake in a preheated 180 degrees Celsius oven for 10-15 minutes or until just baked.
9 and 10. Remove the muffin tray from the oven and allow the muffins to cool in the tray for 5 minutes before removing to a wire cooling rack to continue cooling. To remove them, I find running a small palette knife around each muffin and then gently easing them out.
11. Another option is to bake the mixture in a loaf tin at 180 degrees Celsius for 40-50 minutes or until cooked.
12. Rest in the loaf tin for 5-10 minutes before turning out onto a wire cooling rack to continue to cool.

A close up of the muffins resting on the wire cooling rack.

Tips and Tricks for Success:

This is a very easy recipe to make, however here are a few little tips to help you along the way.

Do ahead: the dates and walnuts can be chopped in advance and kept in an airtight container.

Make sure you boil your water just before adding to the butter so it is nice and hot. Stir the mixture well until all the butter has melted.

Using non-stick baking tins really helps when it comes to removing the muffins however it is also important to grease your tins well to avoid any sticking. You can use muffin cases if you prefer.

Allowing the muffins to cool in their trays for 5 minutes before removing them also helps. To remove them from the tins, I recommend running a small palette knife or similar around the edges of each muffin and then gently easing them out.

Make sure the self-raising flour you use is fresh and not out of date. If my flour is getting close to its use-by-date, I will sometimes add a 1/4 teaspoon of baking powder to this recipe.