Description
These Old Fashioned Orange Date Muffins offer a delightful blend of sweet dates and zesty orange flavors in a tender, moist muffin. Made with a combination of all-purpose and optional whole wheat flour, these muffins are perfect for breakfast, a snack, or an afternoon treat. Enhanced with warm cinnamon spice and optional crunchy nuts, they balance wholesome ingredients with classic comfort baking.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional, for added texture)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
Wet Ingredients
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk (or regular milk)
- 1/4 cup orange juice (freshly squeezed)
- Zest of 1 large orange
- 1 tsp vanilla extract
Add-ins
- 1 cup pitted dates, chopped
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the muffin cups to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour (if using), sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Prepare Wet Ingredients: In a large bowl, whisk the eggs until smooth. Add the melted butter, buttermilk, freshly squeezed orange juice, orange zest, and vanilla extract. Mix everything until combined thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet ingredients, stirring gently and only until just combined to avoid overmixing, which can make the muffins dense.
- Add Dates and Nuts: Fold in the chopped dates and the optional chopped walnuts or pecans evenly into the batter, distributing them throughout.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs.
- Cool and Serve: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor.
Notes
- For a nuttier flavor and added texture, include the optional whole wheat flour and nuts as indicated.
- Muffins are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- To make ahead, the batter can be prepared and refrigerated overnight before baking.
- Substitute buttermilk with regular milk plus 1 teaspoon of lemon juice or vinegar if buttermilk is not available.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
