Menu
Apricot Banana Muffins Apricot Banana Muffins
Sweet Cornmeal Muffins Sweet Cornmeal Muffins
Apricot Muffins Apricot Muffins
Sunshine Muffins Sunshine Muffins
Cornmeal Muffins Cornmeal Muffins
Fruit and Nut Muffins Fruit and Nut Muffins
Oatmeal-Cinnamon Muffins Oatmeal-Cinnamon Muffins
Raspberry Muffins Raspberry Muffins
Cornmeal Cheese Muffins Cornmeal Cheese Muffins
Sweet Corn Muffins Sweet Corn Muffins
Merry Christmas Muffins Merry Christmas Muffins
Apricot Oatmeal Muffins Apricot Oatmeal Muffins
Oatmeal Raisin Muffins Oatmeal Raisin Muffins
Orange Date Muffins Orange Date Muffins
Cinnamon Muffins Cinnamon Muffins
Marmalade Muffins Marmalade Muffins
Cinnamon Date Scones Cinnamon Date Scones
Date-Nut Bran Muffins Date-Nut Bran Muffins

Date Muffins

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 15 min.

Makes

8 muffins

Updated: Jun. 30, 2023
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.
Date Muffins
Date Muffins Recipe photo by Taste of Home
Next Recipe
Recommended
Lemon Raspberry Streusel Muffins Exps Diyd21 5451 Bone11 16 1b70 Muffin Recipes You’ll Want to Make Again and Again

Ingredients

  • 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

Directions

  1. 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.
  2. 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.
  3. 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

1 each: 224 calories, 9g fat (2g saturated fat), 27mg cholesterol, 112mg sodium, 33g carbohydrate (20g sugars, 1g fiber), 4g protein.

Recommended Video

ⓘ

More from Taste of Home

Country Pumpkin Muffins
Country Pumpkin Muffins
Cranberry Apple Muffins
Cranberry Apple Muffins
Golden Peach Muffins
Golden Peach Muffins
Apple Pumpkin Muffins
Apple Pumpkin Muffins
Golden Orange Muffins
Golden Orange Muffins
Aunt Betty’s Blueberry Muffins
Aunt Betty’s Blueberry Muffins
Cranberry Orange Muffins
Cranberry Orange Muffins
Blueberry-Orange Muffins
Blueberry-Orange Muffins
Basic Banana Muffins
Basic Banana Muffins
Gluten- and Dairy-Free Cinnamon Raisin Bread
Gluten- and Dairy-Free Cinnamon Raisin Bread
Apple-Almond Muffins
Apple-Almond Muffins
Berry Cream Muffins
Berry Cream Muffins
Lime Muffins
Lime Muffins
Orange Zucchini Muffins
Orange Zucchini Muffins
Date Pecan Tea Bread
Date Pecan Tea Bread
Banana Apple Muffins
Banana Apple Muffins
Apple Bran Muffins
Apple Bran Muffins
Apple Raisin Quick Bread
Apple Raisin Quick Bread
Rhubarb Nut Muffins
Rhubarb Nut Muffins