Ginger Date Muffins
Warm, spiced, and irresistibly moist, these Ginger Date Muffins are brimming with the rich flavors of fall. Perfectly balanced with a blend of ground ginger, cinnamon, and a sprinkle of finely chopped crystallized ginger, these muffins offer a cozy kick of spice alongside the natural sweetness of tender, mashed dates. With a soft, melt-in-your-mouth texture thanks to the incorporation of butter, brown sugar, and milk, every bite is both comforting and satisfying. Ideal as a breakfast treat or an afternoon snack, these muffins come together quickly, making them a fantastic choice for busy mornings or impromptu baking sessions. Serve them warm for maximum indulgence, and enjoy their fragrant aroma as they bake to golden perfection.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 1.5 cups Pitted dates
- 0.75 cups Hot water
- 0.5 cups Unsalted butter (melted)
- 0.5 cups Brown sugar (packed)
- 2 units Large eggs
- 1 teaspoons Vanilla extract
- 0.25 cups Crystallized ginger (finely chopped)
- 0.25 cups Milk
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
In a medium bowl, mix together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
Place the pitted dates in a heatproof bowl and pour the hot water over them. Let the dates soak for 10 minutes to soften. Then, mash the dates with a fork until they form a chunky paste.
In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the mashed date mixture until fully combined.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the finely chopped crystallized ginger.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 15-18 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 tin for 5 minutes. Transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3569 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 64.9 g | 324% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 631.2 g | 230% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 404.2 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 614 mg | 47% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3224 mg | 69% | |
*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.
