Date and Maple Syrup Muffins
Soft, fluffy, and naturally sweetened, these Date and Maple Syrup Muffins are a wholesome treat perfect for breakfast, brunch, or snacking. Packed with tender chopped dates and infused with the rich, caramel-like flavor of pure maple syrup, these muffins offer a delightful balance of sweetness and spice, thanks to a hint of ground cinnamon. Made with simple pantry staples and ready in just 35 minutes, they’re as easy to prepare as they are delicious. With no refined sugars and a buttery, moist texture, these muffins make a nutritious indulgence you’ll want to bake again and again. Serve them with a hot cup of coffee or tea, and enjoy a comforting bite of natural sweetness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Chopped dates
- 0.5 cup Unsalted butter (melted)
- 0.75 cup Maple syrup
- 1 whole Large egg
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease each cup with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
Stir the chopped dates into the dry mixture, ensuring they are evenly dispersed and coated with flour. This will prevent the dates from sinking to the bottom of the muffins during baking.
In a medium mixing bowl, whisk together the melted butter, maple syrup, egg, milk, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture until just combined. Be careful not to overmix; it’s okay if the batter is slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.3 g | 138% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2288 mg | 100% | |
| Total Carbohydrate | 468.5 g | 170% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 262.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 435 mg | 33% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
