Get the Recipe: Maple Walnut Date Muffins
A perfect everyday muffin, flavoured and sweetened with maple syrup and studded with plenty of chopped dates and walnuts. A great everyday muffin!
Ingredients
- 1/2 cup (113 g) butter, melted and cooled slightly
- 1/2 cup (120 ml) pure maple syrup, Grade B (dark, amber) recommended
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1 teaspoon vanilla
- 1 3/4 cups (220 g) all-purpose flour, spooned and levelled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, reduce to a generous pinch if using salted butter
- 1 teaspoon cinnamon
- 1 cup (240 ml) dates, pitted and chopped
- 3/4 cup chopped walnuts
Instructions
- With the oven rack in the centre of the oven, preheat the oven to 375F (regular bake setting - adjust as needed for convection/fan-assisted baking).
- Line a 12-cup muffin tin with muffin liners. (I make 9 larger muffins from the batter, though you can make them small and make 12 muffins if you prefer. Fill any unused muffin cups with water, filling them 1/2 full.) Set aside.
- In a medium bowl, mix together the 1/2 cup butter (melted and cooled slightly), 1/2 cup pure maple syrup (Grade B (dark, amber) recommended), 2 large eggs, 1/2 cup milk and 1 teaspoon vanilla. Set aside.
- In a large bowl, whisk together the 1 3/4 cups all-purpose flour (spooned and levelled), 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt (reduce to a generous pinch if using salted butter) and 1 teaspoon cinnamon. Add the 1 cup dates (pitted and chopped) and stir in to coat the dates evenly with flour. Set aside.
- Add the wet ingredients to the bowl with the dry ingredients and stir together just until combined. Do not over-mix. Add the 3/4 cup chopped walnuts and stir in briefly to combine.
- Spoon or scoop the batter into the prepared muffin tin, overfilling the muffin cups slightly for 9 larger muffins or filling about 2/3 full for 12 smaller muffins.
- Bake in the preheated oven for 18-22 minutes (less time for smaller muffins), or until the muffins test clean when tested with a toothpick.
- Let muffins cool in the pan for 5 minutes, then lift out and remove to a cooling rack to cool completely. Once cooled store in an airtight container for up to 3 days or freeze for up to 3 months, for longer storage.
Notes
Nutritional information is for 1 of 9 larger muffins.
Be sure to read the notes above this Recipe Card for substitution suggestions and step-by-step photos that you might find helpful.
Serving: 1muffin, Calories: 361kcal, Carbohydrates: 45g, Protein: 6g, Fat: 18g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 69mg, Sodium: 230mg, Potassium: 302mg, Fiber: 3g, Sugar: 22g, Vitamin A: 405IU, Vitamin C: 0.2mg, Calcium: 86mg, Iron: 2mg
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