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On-the-Go Apple and Date Muffins

Always on the go? These apple and date muffins are great for grabbing on your way out the door. We’ve partnered with Eva Kosmas Flores, founder of Adventures in Cooking, to create this delicious winter treat.

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As soon as the weather changes and the cool winds of winter start coming into town, you start craving warm and comforting dishes.

Spread of white mixing bowls and copper measuring cups with muffin ingredients, including flour, dates, chopped nuts, sugar and eggs

For me, there’s no more comforting flavor than that of apples and cinnamon, and these muffins deliver it in full force.

Copper KitchenAid stand mixer surrounded by mixing bowls, measuring cups and other prep ingredients

There’s also little bits of dried dates in them for bites of caramelized sweetness, and tiny bits of roasted almonds and pecans for a bit of crunch.

Fresh, homemade muffins cooling in a muffin tin

They’re great for breakfast on the go, a light dessert, or just a nice and cozy snack. Either way, they’ll keep you nice and toasty from the inside out.

Print Recipe
Apple and Date Muffins
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Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
24 muffins
Ingredients
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 pound apples peeled, cored, and cut into roughly 1/4-inch cubes
  • 6 ounces dates pitted and chopped
  • 1 teaspoon vanilla extract
  • 2 ounces almonds crushed
  • 2 ounces pecans crushed
Prep Time 15 minutes
Cook Time 20 minutes
Passive Time 20 minutes
Servings
24 muffins
Ingredients
  • 2 1/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 pound apples peeled, cored, and cut into roughly 1/4-inch cubes
  • 6 ounces dates pitted and chopped
  • 1 teaspoon vanilla extract
  • 2 ounces almonds crushed
  • 2 ounces pecans crushed
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners or grease it very well.
  2. In a medium bowl, stir together the flour, baking powder, cinnamon, baking soda, salt, and nutmeg until combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar at medium low speed until combined. Add the eggs one at a time, mixing well after each addition. Add the sour cream, then the flour mixture, and mix at low speed until just combined. Stir in the apples, dates, vanilla extract, almonds, and pecans.
  4. Use a spoon to fill the cupcake liners about 3/4 full of the batter. Place the pan in the oven and bake until the tops of the muffins are lightly golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove and allow to cool for 20 minutes before serving.

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