Sticky Date Muffins with Toffee Sauce
Indulge in the ultimate comfort dessert with these irresistibly moist Sticky Date Muffins with Toffee Sauce. Packed with natural sweetness from pitted dates, these muffins boast a tender crumb that pairs beautifully with the luxurious, caramel-rich toffee sauce. Perfectly spiced and topped with a glossy drizzle, this treat is ideal for special occasions or elevating your everyday dessert game. With straightforward prep and simple ingredients, including brown sugar, vanilla, and heavy cream, you'll whip up a bakery-worthy delight in no time. Serve them warm with whipped cream or vanilla ice cream for a decadent finish that will leave everyone craving more.
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Recipe Information
Ingredients
- 200 grams Pitted dates
- 250 ml Boiling water
- 1 tsp Baking soda
- 120 grams Unsalted butter
- 150 grams Light brown sugar
- 2 large Eggs
- 1 tsp Vanilla extract
- 200 grams All-purpose flour
- 2 tsp Baking powder
- 0.25 tsp Salt
- 200 ml Heavy cream
- 80 grams Unsalted butter (for toffee sauce)
- 150 grams Light brown sugar (for toffee sauce)
- 1 tsp Vanilla extract (for toffee sauce)
Instructions
Preheat the oven to 180°C (350°F) and line a 12-hole muffin tin with paper liners.
Chop the pitted dates into small pieces and place them in a heatproof bowl.
Pour the boiling water over the dates, add the baking soda, and let sit for 10 minutes to soften.
Cream the unsalted butter and light brown sugar together in a large mixing bowl until light and fluffy.
Beat in the eggs one at a time, followed by the vanilla extract.
Using a fork, mash the softened dates into a chunky paste, then add this to the wet mixture and stir to combine.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, being careful not to overmix.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins bake, make the toffee sauce by combining the heavy cream, unsalted butter, and light brown sugar in a small saucepan.
Heat the saucepan over medium heat, stirring constantly, until the mixture is bubbling and smooth.
Remove the sauce from the heat and stir in the vanilla extract.
Allow the muffins to cool slightly, then serve drizzled with warm toffee sauce. For extra indulgence, pair with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.1 g | 26% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 50.7 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 35.8 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 181 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.
