Date Muffins with Streusel Topping

These date muffins are rich, sticky, toffee-pudding-inspired little lovelies made with oats and pecans and streusel. Mmmmmm.

A cut streusel-topped date muffin slathered with butter on a decorative plate

These date muffins are a riff on the classic British sticky toffee pudding. Although unlike the indulgent dessert, these muffins are actually marginally healthy thanks to the inclusion of oats and pecans, although you’d never guess it from the rich, sweet taste. We think a glass of cold milk goes pretty darn swell on the side, but if you want to get all proper and British on us, perhaps you’d prefer to make a spot of tea. Originally published April 15, 2008.Renee Schettler Rossi

Date Muffins with Streusel Topping

  • Quick Glance
  • (3)
  • 25 M
  • 1 H
  • Makes 12 muffins
5/5 - 3 reviews
Print RecipeBuy the Eat Feed Autumn Winter cookbook

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Ingredients

  • For the streusel topping
  • For the date muffins

Directions

Make the streusel topping

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

Make the date muffins

Preheat the oven to 375°F (190°C). 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 let soak for 15 minutes.

Transfer the dates and soaking liquid to a food processor and puree until almost smooth save for a few pea-sized fruit pieces. Set aside to cool slightly. Meanwhile, in a medium bowl, combine the flour, baking powder, and salt.

In the bowl of an electric mixer, beat the butter and brown sugar. With the motor running, mix in the eggs, 1 at a time. Add the vanilla. Add half the flour mixture and mix until moistened. Follow with the date puree and, when thoroughly combined, mix in the remaining flour mixture. Scrape down the sides of the bowl and give a final stir with a spatula to make sure all the 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.

Print RecipeBuy the Eat Feed Autumn Winter cookbook

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Recipe Testers' Reviews

These date muffins 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.

I love these date muffins. They’re moist and not too sweet. The dates yield a very interesting, unexpected flavor. This one goes in my muffin arsenal.

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Comments

  1. Wonderful recipe! I received a box of a variety of dates from the arabian peninsula and was looking for ideas to use them. The muffins were moist and had a great balance of flavors. Thank you for posting. I will definitely make them again.

  2. So, my husband recently had surgery, and to keep things um, moving, the hospital had me make a concoction of stewed dates, prunes, raisins and prune/orange juice. It made a lot, and he only took it for a couple days. So not being one to waste food, I went looking a recipe and found yours. Used the concoction instead of the dates. They were fantastic! Will definitely make again and use the real recipe this time.

    1. Magnificent to hear, Michele! Love your adaptation and your creativity and thrilled it worked so well! Thanks so much for sharing your tweak with us! And wishing your husband a quick recovery….

  3. I love these date 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.

  4. 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.

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