Description
These Old Fashioned Orange Date Muffins offer a delightful combination of sweet, tangy, and nutty flavors. Featuring the natural sweetness of dates, a fresh burst of orange juice and zest, and a touch of warm cinnamon, these moist muffins are perfect for breakfast or an afternoon snack. The addition of whole wheat flour and chopped nuts adds texture and wholesome goodness, making them a delicious and satisfying treat.
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 evenly combined.
- Prepare Wet Ingredients: In a large bowl, whisk the eggs thoroughly. Add the melted butter, buttermilk, orange juice, orange zest, and vanilla extract, mixing until the wet ingredients are well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, stirring gently just until incorporated. Avoid overmixing to prevent dense muffins.
- Add Dates and Nuts: Fold in the chopped dates and walnuts or pecans (if using) until they are evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature for the best flavor and texture.
Notes
- You can substitute the whole wheat flour with all-purpose flour if preferred, but whole wheat adds extra texture and fiber.
- Use fresh orange juice and zest for the brightest flavor, but bottled orange juice can be used in a pinch.
- For a dairy-free version, substitute butter with coconut oil and use almond milk instead of buttermilk.
- Chopped nuts add crunch and nutrition but can be omitted for a nut-free recipe.
- Store these muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
