Date Square Muffins
With these date square-inspired muffins, you’ll always have energy on hand. Half of the dates are puréed and then mixed into the batter, while the rest are chopped into chunks that you can feel with each bite. Top the muffins with a classic crumble for a sweet and crispy touch. They freeze well, making them […]
Ingredients
- 1 cup (250 ml) water
- 1 cup (170 g) pitted dates, chopped
- 1/2 tsp baking soda
- 1/3 cup (75 g) unsalted butter, diced
- 1/4 cup (55 g) brown sugar
- 1/4 cup (55 g) unsalted butter, softened
- 1/2 cup (50 g) quick-cooking oats
- 1/4 cup (40 g) unbleached all-purpose flour
- 1 cup (150 g) unbleached all-purpose flour
- 1/2 cup (50 g) quick-cooking oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup (160 g) brown sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with silicone or paper liners.
- In a small pot, bring the water, half of the dates (1/2 cup/85 g) and the baking soda to a boil. Simmer over medium heat, stirring often, until the dates start to fall apart. Remove from the heat.
- Using a potato masher, purée the dates until smooth. Stir in the butter. Let cool while you prepare the crumble.
With these date square-inspired muffins, you’ll always have energy on hand. Half of the dates are puréed and then mixed into the batter, while the rest are chopped into chunks that you can feel with each bite. Top the muffins with a classic crumble for a sweet and crispy touch. They freeze well, making them a convenient snack at any time.