These Date Muffins are soft and fluffy, just like the ones you get from your local cafe, and they couldn't be easier to make at home. With just a few simple steps, you can be serving these delicious muffins to your family and friends in no time.
Perfect for lunchboxes or an afternoon snack, these date muffins will be a hit with everyone.
Why I think you will love this recipe
- Easy to follow recipe.
- Pantry ingredients.
- Freezer-friendly.
What you need to make date muffins
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
- buttermilk
- salted butter
- vegetable oil
- golden syrup
- vanilla extract
- an egg
- self-raising flour - self-rising flour
- light brown sugar
- caster sugar
- dates
*Please see the recipe card below for a full list of ingredients with exact quantities and detailed instructions
Substitutions
- No buttermilk? - make your own by adding 1 tablespoon of white vinegar or fresh lemon juice to 1 cup (250ml) of whole milk, then leave for 5-10 minutes at room temperature, until the mixture looks slightly curdled and thickened. This link has more alternatives.
- Salted butter - substitute unsalted butter with a pinch of salt.
- Self-raising flour - to make your own: for every cup (150g) of plain flour (all-purpose flour), add 2 teaspoons of baking powder and sift together well. For this muffin recipe, as written, you will be adding 5 teaspoons of baking powder to 375g of plain flour.
- Dates - in case you don't want to use dates in date muffins...you could use raisins or sultanas instead.
How to make date muffins
- In a large jug or a small bowl, combine buttermilk, vegetable oil, melted butter, vanilla, golden syrup and egg (wet ingredients).
- Whisk to combine (it will look a bit curdled) and set aside.
- Add flour, brown sugar, and caster sugar to a large bowl and whisk to combine (dry ingredients).
- Then pour the wet ingredients into the dry ingredients and fold until almost incorporated - importantly, don't overmix!
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- Lightly mix in the dates.
- Scoop the batter evenly into a lined 12-hole muffin tin and bake.
My top tips for the best result
- The secret to light and fluffy muffins is not to overmix the batter. The more it's worked, the tougher and tighter the texture of your date muffins will be. Use as few strokes as you can and try to make each one count - I use a silicone or rubber spatula.
- Stop mixing in the flour with a few streaks remaining, because the mixture will continue to be mixed as you incorporate the chopped dates.
Storage
These date muffins will last for up to 5 days in an airtight container at room temperature.
These muffins are suitable for freezing.
More muffin recipes you may enjoy
Cinnamon Raisin Muffins - studded with juicy raisins, and the tops of the muffins dusted with a crunchy cinnamon sprinkle, these muffins taste like cafe-style cinnamon raisin bread.
Lemon Blueberry Muffins - a combination of juicy blueberries and bright lemon flavour, baked with a lemony crumble topping.
More date recipes you may enjoy
Date and Walnut Slice - full of dates and walnuts, plus light and dark brown sugar for a rich and chewy baked slice.
Date and Coconut Rolls - a delicious snack made with the natural sweetness of soft, chewy Medjool dates, almonds and coconut for a yummy treat with no added sugar.
📖 Recipe
Date Muffins
Ingredients
- 250 ml buttermilk
- 60 g salted butter melted
- 4 tablespoons vegetable oil
- 1 tablespoon golden syrup
- 2 teaspoons vanilla extract
- 1 egg
- 375 g self-raising flour self-rising flour
- 150 g light brown sugar
- 50 g caster sugar
- 200 g dates chopped
Watch me make this recipe
Instructions
- Preheat oven to 180℃.
- Line a 12-hole muffin pan with muffin liners and set aside.
- In a large jug or small bowl, combine buttermilk, melted butter, vegetable oil, golden syrup, vanilla, and egg, then whisk to combine and set aside (the mixture will look curdled, that's normal).250 ml buttermilk60 g salted butter4 tablespoons vegetable oil1 tbsp golden syrup2 teaspoons vanilla extract1 egg
- In a large bowl, place self-raising flour, light brown sugar, and caster sugar and whisk to combine.375 g self-raising flour150 g light brown sugar50 g caster sugar
- Add the buttermilk mixture to the flour mixture, then fold gently until it's almost incorporated with a few streaks of flour remaining - don't overmix!
- Add the chopped dates, and fold until incorporated, and the mixture is just combined.200 g dates
- Scoop the batter into the prepared pan, dividing it equally between the prepared muffin cups.
- Bake for 20 - 25 minutes, or until a skewer or toothpick inserted into the centre of a muffin comes out clean.
- Remove the muffins from the tin and place on a wire rack to cool.
Notes
- The secret to light and fluffy muffins is not to overmix the batter. The more it's worked, the tougher and tighter your muffins will turn out. Use as few strokes as you can and make each one count - I use a silicone or rubber spatula.
- Stop mixing in the flour with a few streaks of flour remaining; the mixture will continue to be mixed as you incorporate the chopped dates.
Want to save this recipe?
Email yourself a link to this page and come back later.
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