by Anne Bramley
from Eat Feed Autumn Winter:
30 Ways to Celebrate When the Mercury Drops
(Stewart, Tabori & Chang, 2008)
Makes 12 muffins
These muffins are inspired by a favorite treat: sticky toffee pudding, a British dessert made from a dense, moist cake topped with finely chopped dates and drizzled all over with an oozing toffee sauce.
I have to admit, I had an agenda by renaming the muffins: My hope is that you’ll present your beloved with a plate of these one morning soon, and you’ll be invited to open your Filofax right there at the table and check on next Friday night.—Anne Bramley
convert Ingredient
For the streusel topping
2 tablespoons flour
3 tablespoons rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans
2 tablespoons unsalted butter, softened
For the muffins
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 unsalted butter, softened
3/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla
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Directions
Make the streusel topping
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.
Make the muffins
1. Preheat the oven to 375°F (190°C). Butter a 12-cup muffin tin.
2. 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. In a medium bowl, combine the flour, baking powder, and salt. Set aside.
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.
5. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere. Bake for 20 to 25 minutes.
Recipe © 2008 Anne Bramley. All rights reserved.
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[Raye Tiedemann] These got rave reviews from the family. I didn’t make them for breakfast but rather in place of garlic bread with chicken and spaghetti. Honestly, they were a hit. The muffins were very flavorful with the Medjool dates. I don’t think I served all 14 because couldn’t help but try a few. I’ll definitely make these again for any occasion. The streusel topping was the best, and it held onto the muffin without being crumbly.
[Sandy Hill] These muffins were delicious! We happen to love dates, and these were moist and the topping was crunchy and nutty. We had house guests and the muffins were eagerly consumed while warm out of the oven. These will definitely stay in my “do again” file!
[Jean Moats] The muffins taste great. I love the flavor of the dates throughout the muffin. The topping just melted down into the batter. Great recipe that I will make again. Next time, I may put the nuts in the batter instead in of the topping.
[Terri Rimmer] I love these muffins. They’re moist and not too sweet. The dates yield a very interesting, unexpected flavor. This one goes in my muffin arsenal.
[Annie Barron] These muffins were excellent. They’re satisfying and substantial without being heavy or oily. The dates help to give them just enough sweetness and keep the them moist. Plus the flavor of the dates is lovely and a welcome change from the many berry-centric fruit muffins out there. (I’m tempted to find out how a mixture of dates and figs would work.) Best of all was the streusel topping, which adhered well and was delicious — especially with the flavor of the toasted nuts. It has become my go-to streusel and just last night graced an impromptu apple tart.
[Katy Graf] I love these muffins! Dates are not really an ingredient that I have a lot of experience with, but that will all change now. The combination of the brown sugar and the flavor from the date purée is heaven. The muffins have a tight crumb, but still remain light. I will be making these again…soon.
[Anonymous] This recipe produced fabulous moist muffins. The crunchy streusel on the top was a nice counterpoint to the soft cake of the muffin. Made the night before, these were great as part of a quick breakfast for house guests.
[Donna Desfor] These are simply delicious, with the just right amount of sweetness and a touch of savory elegantly offered up in the oats and pecans topping. The dates, when puréed and mixed into the thick, cakey batter, are transformed from sticky-sweet to a perfectly balanced ingredient. I was confounded by the use of butter to grease the tin but the end result was a tiny crust-like layer around the entire muffin. If you love that crusty first bite of a muffin-top, you won’t want to alter this step. And, by all means, too much butter is NEVER enough: enjoy the muffins warm with a small pat on top.
[Jeremy Schweitzer] The muffins were easy to make and really do remind me of sticky toffee pudding. Dessert for breakfast is always a fun way to start your day. These were also a hit with some friends, served as a sweet balance to some more savory options. The streusel topping is what makes the muffin — the extra sweetness and crunch picks these up and makes them something special. Perhaps the best way to eat dates!
[Susan Hillery] These are the best muffins I’ve ever eaten, hands down! They’re so flavorful and moist that I actually prefer them to sticky toffee pudding. My only word of advice: Don’t scrimp on the dates. Medjool dates may be more expensive and more difficult to find, but their inherent creaminess and over-the-top-flavor only enhance this fabulous recipe.