Date Walnut Muffins

[Photograph: Jonathan Lovekin]

Muffins, shrunk down from gigantic bakery proportions, make a simple, quick breakfast. Sweet and nutty date muffins from Mad Hungry Cravings are good enough to enjoy throughout the day.

Reprinted with permission by Lucinda Scala Quinn. Copyright © 2013. Published by Artisan Books. Available wherever books are sold. All rights reserved.

Date Walnut Muffins

About This Recipe

Yield:makes 18 muffins
Active time:15 minutes
Total time:30 minutes
This recipe appears in: Bake the Book: Date Walnut Muffins


  • 1 cup strong coffee
  • 5 ounces (3/4 cup) pitted dates
  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 tablespoon baking soda
  • 1/2 teaspoon coarse salt
  • 2 large eggs
  • 1/4 cup honey
  • 1/2 cup sugar
  • 1/2 cup safflower oil
  • 1 1/2 cups whole milk
  • 1/2 cup chopped walnuts


  1. 1

    Preheat the oven to 400°F with a rack in the middle position. Line eighteen muffin cups with paper liners.

  2. 2

    Bring the coffee to a simmer in a small saucepan. Add the dates, remove from the heat, and let cool to room temperature. Drain the dates, discarding the coffee, and chop.

  3. 3

    Whisk together the flours, baking soda, and salt in a large bowl. Whisk together the eggs, honey, sugar, oil, and milk in a medium bowl. Make a well in the dry ingredients, pour in the wet ingredients, and whisk together. Fold in the dates and walnuts; do not overmix. Spoon the batter into the muffin cups, filling them three-quarters full.

  4. 4

    Bake for 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean. Let cool for 5 minutes in the pan before removing.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: