Date Nut Muffins

"Luby's, a cafeteria chain here in Texas, serves these yummy muffins. The recipe was originally printed in the food section of the Houston Chronicle."
 
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Ready In:
50mins
Ingredients:
11
Yields:
12-14 muffins
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ingredients

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directions

  • In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold.
  • Preheat oven to 350 degrees.
  • Line 12 medium muffin cups with paper liners or lightly grease.
  • In a large bowl, beat together butter and sugar until creamy.
  • Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended.
  • Add flour and mix until just moistened.
  • Fold in cold dates and spoon into prepared muffin pans.
  • Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean.
  • Let stand a few minutes before removing from pan.

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Reviews

  1. This recipe is great as it is, but I will make a suggestion. Instead of draining the dates after you soak them and then using water in the batter, RESERVE the liquid from soaking. It imparts more flavor into the batter. I've been doing it this way and it is much more flavorful.
     
  2. Dates, pecans, and bran muffins are among my favourites, so I had to try these. I would call them Muffin Nirvana. I got 12 muffins (using extra-large cups filled to the top) as well as two mini-loaves. (Well, actually, I got one loaf and a big mess in my oven, but that's my own fault!) For a healthier muffin I followed Epi-Curious' suggestions about flour and spices, replacing the 2 3/4 cups A.P. with a blend of 3/4c whole wheat flour, 1 cup all purpose flour, and 1 cup wheat bran. This combination is used in Apple Date Muffins(#151382) by Clutter Collector. I also added about 1/2 tsp of cinnamon and 1/3 tsp nutmeg. (I will grate whole nutmeg into just about anything - I am hooked on the stuff!) This produced a tender, but sturdy and flavourful muffin that would probably travel very well to work, school, or where ever - this is, if there are any left!
     
  3. These are wonderful muffins, but I substitute a mix of wheat flour, bran, and oatmeal for the white flour. Also add some cinnamon, cloves, nutmeg, or ginger for a really spicy muffin. You can substitute a mix of nuts for the pecans, but I found pecans to be the "hands down" tastiest choice!
     
  4. Made these today. Cut down the sugar to 1 1/4 cups and used milk instead of water. Thank you for sharing this great recipe.
     
  5. My recipe made 21 muffins, using medium cups and filled to the brim. They look okay, but I was terrified that they would run over and cause a fire in my oven. Did anyone else get more than the 12 to 14 the recipe indicated?
     
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Tweaks

  1. These are wonderful muffins, but I substitute a mix of wheat flour, bran, and oatmeal for the white flour. Also add some cinnamon, cloves, nutmeg, or ginger for a really spicy muffin. You can substitute a mix of nuts for the pecans, but I found pecans to be the "hands down" tastiest choice!
     

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