Best 2 Date And Maple Syrup Muffins Recipes

Indulge in a delectable journey with our Date and Maple Syrup Muffins, a harmonious blend of natural sweetness and wholesome ingredients. These delightful muffins are crafted with a moist and tender crumb, featuring a symphony of flavors that will tantalize your taste buds. Each bite reveals a burst of juicy dates, perfectly complemented by the rich, caramel-like notes of pure maple syrup. As you savor these muffins, you'll appreciate the subtle hint of cinnamon and nutmeg, adding a touch of warmth and spice. Whether you're starting your day with a nutritious breakfast or seeking a satisfying afternoon snack, our Date and Maple Syrup Muffins promise an unforgettable culinary experience. Additionally, discover variations of this classic recipe, including gluten-free and vegan options, to cater to diverse dietary preferences. Embark on a culinary adventure and treat yourself to the goodness of these delightful muffins.

Check out the recipes below so you can choose the best recipe for yourself!

DATE AND MAPLE SYRUP MUFFINS

Date and Maple Syrup Muffins image

I made these today, and we're enjoying them very much. Not having any wholemeal SR flour, I used white cake flour. Recipe is from Australian Good Taste magazine, November 1998.

Provided by Soobeeoz

Categories Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

melted butter, for greasing
100 g butter, cubed
200 g pitted dried dates, finely chopped
125 ml pure maple syrup
125 ml water
250 ml milk
400 g wholemeal self-rising flour
1 teaspoon mixed spice
2 eggs, lightly whisked
60 ml pure maple syrup, extra
extra butter, at room temperature to serve

Steps:

Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease.
Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.)
Remove from the heat and stir in the milk.
Sift together flour and mixed spice in large bowl and return husks to bowl.
Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy.
Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer.
Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup.
Notes & tips.
Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes.
Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.

MORNING MAPLE MUFFINS

Morning Maple Muffins image

Maple combines with a subtle touch of cinnamon and nuts to give these muffins the flavor of a hearty pancake breakfast. But you don't have to sit down to enjoy them. Our 2-year-old comes back for seconds, and even my husband-who doesn't normally like muffins-likes these. -Elizabeth Talbot, Lexington, Kentucky

Provided by Taste of Home

Categories Breakfast Brunch Snacks

Time 30m

Yield 16 muffins.

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup 2% milk
1/2 cup butter, melted
1/2 cup maple syrup
1/4 cup sour cream
1 large egg, room temperature
1/2 teaspoon vanilla extract
TOPPING:
3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons chopped nuts
1/2 teaspoon ground cinnamon
2 tablespoons cold butter

Steps:

Preheat oven to 400°. In a large bowl, combine flour, brown sugar, baking powder and salt. In another bowl, combine milk, butter, syrup, sour cream, egg and vanilla. Stir into dry ingredients just until moistened., Fill greased or paper-lined muffin cups two-thirds full. For topping, combine flour, sugar, nuts and cinnamon; cut in butter until crumbly. Sprinkle over batter. , Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Freeze option: Freeze cooled muffins in freezer containers. To use, thaw at room temperature or, if desired, microwave each muffin on high for 20-30 seconds or until heated through.

Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 211mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

Tips:

For a richer flavor, use dark maple syrup instead of light maple syrup.
If you don't have maple syrup, you can substitute honey or agave nectar.
If you want a sweeter muffin, add an extra 1/4 cup of maple syrup to the batter.
To make the muffins more moist, add 1/2 cup of mashed banana or applesauce to the batter.
For a crunchy topping, sprinkle the muffins with chopped walnuts or pecans before baking.
If you want to make mini muffins, bake them for 15-18 minutes instead of 20-25 minutes.

Conclusion:

These date and maple syrup muffins are a delicious and healthy snack or breakfast option. They're easy to make and can be customized to your liking. So next time you're looking for a sweet treat, give these muffins a try!