The Best Date and Pecan Muffins

Looking for something sticky, nutty and sweet? Then I have just the recipe for you. These date and pecan muffins ooze sticky toffee pudding vibes. Anyone who knows me knows I can’t resist a sticky toffee pud – and I definitely won’t share.

I’ve taken the recipe from my ski season days and added a nutty twist, pairing it with pecans. These muffins can be enjoyed solo or accompanied with a delicious dollop of yoghurt, cream cheese icing, orange glaze or custard – whatever you fancy. Therefore, they can exist among an afternoon tea spread or feature as an individual dessert. The possibilities are endless.

You’ll start by soaking the dates to bring them to a simmer, allowing the toffee flavours to deepen. This step is vital to the taste and texture of the muffins as the mixture creates the base of liquid essential to the batter. Once incorporated into the dry ingredients you’ll have a deliciously sticky caramel coloured cake mix.

If you don’t like pecans, you can substitute them with any alternative nut you like; I’d recommend walnuts or almonds, or even none at all. Either way, these date and pecan muffins are a must.

Makes 12

Prep time: 20 minutes

Cook time: 20 – 25 minutes

Total time: 40 – 45 minutes

Dietaries: Dairy-free: Use dairy-free butter, Nut allergy: Omit pecans

Ingredients 

7 oz / 200g dates, pitted

200ml water 

1.7 oz / 50g butter 

2 eggs 

7 oz / 200g self-raising flour 

1 tsp cinnamon 

1 tsp ginger

1/2 tsp mixed spice 

3.5 oz / 100g pecans, chopped

To Serve

Greek yoghurt & honey

Cream cheese icing

1 oz / 30g chopped pecans

Method

Firstly, preheat the oven to 180 degrees and line a muffin tray with 12 muffin cases. Set aside.

Chop the dates into small pieces and place them into a small saucepan. I chop mine in half lengthways and then 3 or 4 times in the opposite direction. Add the water to the saucepan and place it on medium heat. Allow the dates to simmer for roughly 10 minutes. You want the mixture to be soft and thickened into a smooth consistency – don’t worry if there are a few date lumps though.

Next, add the butter and allow it to melt into the mixture. Set aside until it’s cool enough to add the eggs – You don’t want scrambled egg! If you’re pushed for time, place the date mix into a bowl in the freezer for 5 minutes to help cool it quicker. Then, add the eggs, mix thoroughly and set aside.

In a large bowl, sieve the flour, cinnamon, ginger and mixed spice and then stir in the brown sugar and set aside until needed. You can do this while the dates are cooking or cooling. Next, add the date, butter, egg mix into the dry ingredients and fold in carefully with a spatula. When the batter is just about to come together, add the chopped pecans and continue to mix until the ingredients are fully incorporated into a smooth batter.

Spoon out the mixture equally into the muffin cases and place it into the preheated oven for 20 – 25 minutes. When baked, the muffins should be well risen, slightly firm on top and a knife should come out clean when placed into the centre of a central muffin. Remove from the oven when baked and place them onto a wire rack to cool.

To Serve

These muffins are best served warm so you don’t have to wait too long for them to cool before you can give them a try. They’re delicious on their own but even better with an accompaniment. For a slightly healthier option, I’ve topped mine with a teaspoon of greek yoghurt and a sprinkle of chopped pecans. But if you’re after a true guilty pleasure, you can’t beat a dollop of cream cheese icing with these date and pecan muffins.

To make the cream cheese icing simply mix 100g of cream cheese, 50g of butter and 150g of icing sugar together until you have a smooth consistency. Super easy and oh so tasty!

And there you have it, a delicious cakey treat in under an hour.

To view how I made these date and pecan muffins, follow me on Instagram at @theardentbakery. 

For more recipes, check out my baking section.

Els x