Ginger Date Muffins

Warm, spiced, and irresistibly moist, these Ginger Date Muffins are brimming with the rich flavors of fall. Perfectly balanced with a blend of ground ginger, cinnamon, and a sprinkle of finely chopped crystallized ginger, these muffins offer a cozy kick of spice alongside the natural sweetness of tender, mashed dates. With a soft, melt-in-your-mouth texture thanks to the incorporation of butter, brown sugar, and milk, every bite is both comforting and satisfying. Ideal as a breakfast treat or an afternoon snack, these muffins come together quickly, making them a fantastic choice for busy mornings or impromptu baking sessions. Serve them warm for maximum indulgence, and enjoy their fragrant aroma as they bake to golden perfection.

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 2 teaspoons Ground ginger
• 1 teaspoons Ground cinnamon
• 0.25 teaspoons Salt
• 1.5 cups Pitted dates
• 0.75 cups Hot water
• 0.5 cups Unsalted butter (melted)
• 0.5 cups Brown sugar (packed)
• 2 units Large eggs
• 1 teaspoons Vanilla extract
• 0.25 cups Crystallized ginger (finely chopped)
• 0.25 cups Milk

Directions

Step 1

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.

Step 2

In a medium bowl, mix together the flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.

Step 3

Place the pitted dates in a heatproof bowl and pour the hot water over them. Let the dates soak for 10 minutes to soften. Then, mash the dates with a fork until they form a chunky paste.

Step 4

In a large mixing bowl, whisk together the melted butter and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the mashed date mixture until fully combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix. Fold in the finely chopped crystallized ginger.

Step 6

Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.

Step 7

Bake in the preheated oven for 15-18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Transfer to a wire rack to cool completely or serve warm.

Nutrition Facts

Serving size	1255 grams (1255.0g)

Amount per serving	% Daily Value*
Calories	3569

Total Fat 110.80g	142%
Saturated Fat 64.90g	325%
Polyunsaturated Fat 0.00g
Cholesterol 636mg	212%
Sodium 2357mg	102%
Total Carbohydrate 631.20g	230%
Dietary Fiber 33.30g	119%
Total Sugars 404.20g
Protein 46.90g	94%

Vitamin D 107IU	534%
Calcium 615mg	47%
Iron 18mg	99%
Potassium 3225mg	69%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.9%

Protein: 5.1%

Carbs: 68.1%