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A cut streusel-topped date muffin slathered with butter on a decorative plate
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5 / 6 votes

Date Muffins with Streusel Topping

These date muffins are rich, sticky, toffee-pudding-inspired little lovelies made with oats and pecans and streusel. Mmmmmm.
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 307

Ingredients

For the streusel topping

  • 2 tablespoons all-purpose flour
  • 3 tablespoons rolled oats
  • 1/4 cup packed light or dark brown sugar
  • 1/2 cup chopped toasted pecans
  • 2 tablespoons unsalted butter, softened

For the date muffins

  • 9 ounces whole Medjool dates, pitted
  • 3/4 cup boiling water
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons unsalted butter, softened
  • 3/4 cup packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
US - Metric

Instructions

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.

Nutrition

Serving: 1muffin | Calories: 307kcal | Carbohydrates: 53g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 117mg | Fiber: 3g | Sugar: 32g