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Date Muffins

Date Muffins (Spiced with coffee glaze)

Catalina T
Beautifully spiced Date Muffins with cinnamon, ginger, cloves, nutmeg and cardamom, covered in an irresistible coffee glaze
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Course Breakfast, Snack
Cuisine Western
Servings 12 Muffins
Calories 341 kcal

Video

Ingredients
 
 

FOR THE DATES

  • 200 gm fresh Medjool dates (seeded and roughly chopped) (NOTE 1)
  • ⅓ cup boiling water
  • ½ tsp baking soda

FOR THE DRY INGREDIENTS

  • 2 cup plain / all purpose flour (NOTE 2)
  • 1 tsp baking powder
  • ½ tsp salt
  • ¾ cup brown sugar (firmly packed)
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp ground cardamom

FOR THE WET INGREDIENTS

  • 2 large eggs
  • ⅔ cup vegetable oil (or any neutral tasting oil)
  • ½ cup buttermilk (NOTE 3)

FOR THE COFFEE GLAZE

  • 1 tsp instant coffee powder
  • 1 tbsp hot milk (may need more or less)
  • 1 cup icing sugar (NOTE 4)

Instructions
 

  • Preheat oven to 190°C (370°F) or 170°C (340°F) for fan-forced ovens. Line a 12-hole muffin tin with paper cases and spray the inside of the cases with oil to prevent the muffins from sticking.
    For the dates - Place the dates and baking soda in a small bowl, then pour in the boiling water. Cover the bowl and leave for 10 minutes to allow the dates to soften.
    softening the dates
  • For the wet ingredients - Place all the wet ingredients in a medium-sized bowl, then add the date mixture. Whisk to combine until the mixture looks smooth.
    wet ingredients
  • For the dry ingredients - In a large bowl, whisk all the dry ingredients together.
    making the batter
  • Make a well in the flour mixture, then pour in the wet ingredients. Fold the mixture to combine just until there are no dry bits showing. Don't over-mix the batter as this will make tough muffins. Divide the batter evenly in the prepared muffin tins, then bake for 18 to 20 minutes. The muffins are done when a skewer comes out clean when inserted in the middle.
    Remove the muffins from the tin, and place them on a cooling rack for 10 minutes.
    making the batter
  • For the coffee glaze - Place the icing sugar in a small bowl and dissolve the coffee powder in the hot milk. Pour half of the milk over the sugar, then mix well. Slowly pour more milk whilst mixing until the glaze is shiny, thick but a little runny. You may need to add a little more milk if the glaze is too thick or more icing sugar if it's too runny. Spoon the glaze over the warm muffins. The glaze will harden once it's at room temperature.
    the coffee glaze

Notes

(NOTE 1) Dates - I used fresh Medjool dates, which are larger and more expensive than regular dates. Supermarkets usually stock Medjool dates in the chilled area near the fruits and vegetables. Regular or dried dates would also work in these muffins and they'll still be delicious.
(NOTE 2) Plain or All purpose flour doesn't have any leavening (raising agents) such as baking powder mixed in.
(NOTE 3) Buttermilk is fermented milk that is thick in consistency and sour in taste. No buttermilk in your fridge? Make 1/2 cup of buttermilk substitute by mixing 1/2 cup of milk with 1 tablespoon of vinegar or lemon in a jug/bowl. Cover and refrigerate for at least 30 minutes, the milk should thicken slightly. Give it a quick stir before using.
(NOTE 4) Icing sugar (powdered sugar, confectionary sugar) - Icing sugar usually comes in two forms: icing sugar mixture and pure icing sugar. Icing sugar mixture is softer than pure icing sugar because there's starch or flour added to it. For this recipe, you could use either.
Leftovers - Allow the muffin to cool completely at room temperature, then transfer them into an airtight container and store them at room temperature for up to 3 days. If humid, store them in the fridge.
I've used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.

Nutrition

Serving: 1 muffinCalories: 341kcalCarbohydrates: 53gProtein: 4gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 32mgSodium: 206mgPotassium: 189mgFiber: 2gSugar: 35gVitamin A: 89IUVitamin C: 0.02mgCalcium: 65mgIron: 1mg