Description
Delight in these Old Fashioned Orange Date Muffins, a perfect blend of sweet dates, zesty orange, and warm cinnamon spices. These moist and flavorful muffins are enhanced with a touch of nuts for added crunch and texture, making them a wonderful breakfast treat or afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, for added texture)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk (or regular milk)
- 1/4 cup orange juice (freshly squeezed)
- Zest of 1 large orange
- 1 tsp vanilla extract
Add-ins
- 1 cup pitted dates, chopped
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour if using, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until thoroughly combined.
- Prepare Wet Ingredients: In a large bowl, whisk the eggs until smooth. Add the melted butter, buttermilk, freshly squeezed orange juice, orange zest, and vanilla extract. Mix well to combine all wet ingredients uniformly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula just until combined. Avoid overmixing to keep the muffins tender and light.
- Add Dates and Nuts: Fold in the chopped dates and optional chopped walnuts or pecans carefully until they are evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are done.
- Cool and Serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for best flavor.
Notes
- Whole wheat flour is optional; it adds a nutty texture and boosts fiber content.
- Using fresh orange juice and zest provides the brightest citrus flavor.
- You can substitute buttermilk with regular milk plus a teaspoon of vinegar.
- Chopped nuts add crunch but can be omitted for a nut-free version.
- Ensure not to overmix the batter to keep muffins fluffy and tender.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
