Date Muffins

During the fasting month, our home was flooded by dates. Actually, dates are commonly found in fasting month and Eid al-Fitr season. One of my dad’s colleague even gave us a pack of 5 kg dates. Whew! I like dates, but not that much. We’ve already given the dates to our relatives, but still there was too many to be eaten just it is. I decided to bake something using dates. And here is one of them, the easiest one actually.

I got this recipe from It is from Community Recipe, and not original Nigella’s recipe.

When I was looking for my baking utensils, I found these cute muffin paper cups in my drawer. I have no idea when I bought them :D. So, even though the recipe itself is a “cake” recipe, I divided the batter into those cups. The ingredients below are a half batch from the original recipe, except for the dates. I guess 100 grams of dates are not enough to make these muffins delicate and moist.


  • 150 ml milk
  • 200 grams dried dates
  • 100 grams butter
  • 2 eggs
  • 150 grams sugar
  • 337.5 grams cake flour
  • 1/2 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp vanilla sugar (or you can use vanilla extract, anyway)

How to Make

  1. Chopped the dried dates and put the dates and the milk into a casserole pan. Heat until the dates soften a bit then take off the heat.
  2. In another pan, add the butter and let it melt, then add the sugar. Stir to combine. Let the mixture cool.
  3. Pour the butter mixture into the dates mixture, then add the eggs one by one. Whisk them well.
  4. Add the dry ingredients that you’ve mixed in another bowl first. Still remember the golden rule of making the best muffins? Do not over-mix the batter! 😀
  5. Spoon the batter into the muffin cups and sprinkle some chopped dates on top. Bake at 180° C for about 20 minutes or until a tester comes out clean.