Orange and Date Muffins
Brighten up your morning with these moist and flavorful Orange and Date Muffins—a delightful combination of zesty citrus and natural sweetness. Packed with chopped pitted dates and aromatic orange zest, these muffins strike the perfect balance of sweet and tangy. The recipe features a tender crumb, thanks to a mix of freshly squeezed orange juice, creamy yogurt, and melted butter, making each bite irresistibly soft. Infused with warm ground cinnamon and a hint of vanilla, these muffins are a cozy treat perfect for breakfast, brunch, or an afternoon snack. Best of all, they’re quick and easy to whip up, baking in just under 20 minutes, and can be stored or frozen for a grab-and-go treat later. These homemade muffins are a citrusy twist on classic comfort food—perfect for every occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoon ground cinnamon
- 0.75 cups granulated sugar
- 1 cup pitted dates, chopped
- 1 tablespoon orange zest
- 0.75 cups orange juice, freshly squeezed
- 0.5 cups plain yogurt
- 2 large eggs
- 0.5 cups unsalted butter, melted and cooled
- 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 the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and granulated sugar until well combined.
Stir the chopped dates and orange zest into the dry ingredients, ensuring the dates are evenly coated to prevent clumping.
In a medium bowl, whisk together the orange juice, plain yogurt, eggs, melted butter, and vanilla extract until smooth.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.3 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 243 mg | 11% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 22.9 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 177 mg | 4% | |
*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.
