Soft, moist and insanely delicious spice muffins sweetened with dates and apples. If you’ve never had this combination, you’re in for a treat!
It’s no secret that I adore muffins. If I had the choice, I will 10 out of 10 times reach for a big, plump muffin over a cupcake any day. They are just so decadent to me, soft, dense and always LOADED with flavour! These sweet apple date muffins are just that!
I had never had an apple date muffin before making these. Honestly had never even considered to pair these 2 flavours together and boy am I glad I did. Apple season is in full swing and although I bake with apples all year round, it’s always exciting to see the abundance of apple treats being shared.
These apple date muffins are super easy. Just a simple, no fuss recipe that uses the standard muffin method. I make these using a regular hand whisk and have them ready to be baked in the oven within minutes.
Components of these muffins
- Super fluffy and moist muffin crumb
- Chopped, sweetened and cinnamon-y infused apples
- Soft and tender dates
- Brown sugar – caramel undertone
- Cinnamon and vanilla flavours
The best part about these muffins, other than the incredible flavour, is that they are made with pantry staple ingredients. I use oil and buttermilk to achieve that desirable loose yet dense muffin crumb, and both of these ingredients contribute to the ease of this recipe.
The buttermilk is interchangeable with homemade sour milk which is just milk and vinegar. I don’t usually like to use this buttermilk substitute in my cakes but it work beautifully here.
The flavours of the cinnamon and apple paired with the dates, honestly you can’t imagine this flavour until you taste it. You can totally dress up these apple date muffins even more by adding more spices. Try ginger or cardamom and definitely toss in some chopped nuts. I like to use walnuts.
I really loved these muffins but what was more satisfying for me was that my little sister was actually able to enjoy them. She doesn’t like apple anything and not only did she eat these, she liked them 😄
The base recipe of these muffins is my go-to recipe. You just whisk the wet and dry together, and it yields wonderfully large muffins and tops. I love how simple and versatile it is and I’ve used it to make countless muffin flavours.
Other muffin favourites
I really hope you guys get a chance to try these and enjoy them 😍
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Ingredients
3 cups 3 (375gms) flour
3 1/2 teaspoon 3 1/2 baking powder
1/2 teaspoon 1/2 baking soda
1/2 teaspoon 1/2 salt
1 1/2 1 1/2 – 2 teaspoons cinnamon, to taste
1/2 teaspoon 1/2 ginger powder, optional
3/4 cup 3/4 (150gms) white sugar
1/4 cup 1/4 (50gms) soft brown sugar
2 large 2 eggs
2 teaspoons 2 vanilla extract
2/3 cups 2/3 (160mls) vegetable oil
3/4 cup 3/4 (185mls) buttermilk*
1 cup 1 (200gms) pitted and chopped dates
1 1/2 cups 1 1/2 (about 2 medium) chopped apples
Directions
- Preheat oven to 200C. Grease and flour a muffin tray or line with cupcake cups.
- In a medium bowl, add apples, 2 tablespoons brown sugar, 2 tablespoons white sugar and 1 teaspoon of the cinnamon. Toss everything until the apples are evenly coated with the cinnamon sugars. Set aside.
- In a large bowl, add oil and remaining both sugars and whisk. Add the eggs, vanilla and whisk smooth.
- Whisk together the flour, baking powder and soda, salt and remaining cinnamon until well combined. Add half of this dry mix to the liquids, whisk, then pour in the buttermilk before ending with the rest of the flour mix. Whisk only until barely combined leaving a few streaks of flour showing. Stir in the apple mixture making sure to include all the liquid in the bowl. Batter will be thick.
- Fold in the dates until just combined. Divide batter between muffin tray filling each one to the top and bake for 8 minutes. Keeping the muffins inside the oven, lower heat to 180C and bake for another 10 – 15 minutes until muffins are cooked through.
- Cool muffins on wire rack for 15 minutes before storing in an air tight container for up to 5 days.
Notes
- *If you can’t find buttermilk then make your own sour milk as a substitute. Measure 1 cup of milk in a glass. Remove 1 tablespoon and replace with 1 tablespoon of white vinegar. Leave to rest while you prepare the batter then whisk and use as stated in the recipe.
- Recipe by the dutch baker.
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