Date Muffins

These easy date muffins are soft and fluffy, just like the ones you get from your local cafe or bakery, and they are simple to make at home.

Course Sweet Treat

Cuisine International

Total Time 40

Servings

Calories 342kcal

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 buttermilk, 60 g salted butter, 4 tablespoons vegetable oil, 1 tbsp golden syrup, 2 teaspoons vanilla extract, 1 egg
In a large bowl, place self-raising flour, light brown sugar, and caster sugar and whisk to combine.
375 g self-raising flour, 150 g light brown sugar, 50 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.

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.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*