Spiced Apple and Date Muffins
These muffins are deliciously moist and fluffy. They are ideal for breakfast, morning tea, lunch, afternoon tea, dessert … who am I kidding, they are ideal whenever you want them!
The measurements in this recipe give a mildly spiced muffin just they way I like it, but if you know your tastebuds prefer a heavier spice you can increase the quantities to 2 1/2 tsp cinnamon and 1 tsp mixed spice.
Yield: 12 muffins
Time: 20mins to make batter, 25-30mins baking
Ingredients:
3 cups (375g) all-purpose flour (spooned & leveled)
3 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/2 teaspoon mixed spice
1/2 teaspoon salt
80g unsalted butter, melted and slightly cooled
1/3 cup (80ml) vegetable oil
3/4 cup (170g) granulated sugar
1/4 cup (45g) brown sugar
2 large eggs, at room temperature
1/3 cup (80g) sour cream or yogurt, at room temperature
3/4 cup (180ml) milk, at room temperature
1 teaspoon pure vanilla extract
1 cup tinned stewed apples, cut into 1cm cubes
1/2 cup chopped dates, soaked in 1/4c boiling water
1/4 teaspoon baking soda
Instructions:
Preheat your oven to 180°C (356)°F, bake. Grease a muffin pan lightly with butter or cooking spray.
In a small bowl, combine the chopped dates and the soaking water with the baking soda. Let it sit for until needed.
In a medium-sized bowl, mix together the flour, baking powder, ground cinnamon, mixed spice, and salt. Set aside.
In another large mixing bowl, whisk together the melted butter, vegetable oil, granulated sugar, and brown sugar until well combined.
Add the eggs one at a time, mixing well after each addition. Then, add the sour cream or yogurt, milk, soaked dates and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this will result in a touch texture. I find the best way to avoid over mixing is to put half the wet mixture with all the dry and turn the spatula through a few times before adding the rest of the wet ingredients.
Fold the chopped apples gently into the batter until evenly distributed.
Divide the batter evenly among the prepared muffin tray, filling each about 2/3 full.
Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center comes out clean. I turn the oven to fan bake for the last 4 minutes of baking to achieve a slightly crunchy top on the muffin, but this is a personal preference.
Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your delicious homemade muffins as a delightful snack or breakfast treat!