Haven’t shared a muffin recipe in a while I mean after these amazing peach muffins, it’s been hard to come up with something that can compete with them. I figured I’d go with a classic, apple muffins 🙂
Of course I had to dress them up a bit so I added in some nice chunks of sticky dates and ohh my gosh! they were such a delicious addition! 😋 the flavours of the cinnamon and apple paired with the dates, honestly if you’ve never tried this combination you must!
I really loved these muffins but what was more satisfying for me was that my little sister was actually able to enjoy them. She doesn’t like apple anything and not only did she eat these, she liked them 😄
The recipe is a very simple muffin method one, you just whisk the wet and dry together, and it yields wonderfully large muffins and tops. It is my go to muffin base for bakery like muffins and I love how simple and versatile it is.
I really hope you guys get a chance to try these and enjoy them 😍
Remember to tag or hashtag #dutchbakerblog on Instagram, Facebook or Twitter so I can see all your dutch baker bakes 💜
Apple Date Muffins
Makes 12 large muffin or up to 16 medium sized muffins.
- 3 cups (375gms) flour
- 3 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 – 2 teaspoons cinnamon, to taste
- 1/2 teaspoon ginger powder, optional
- 3/4 cup (150gms) white sugar
- 1/4 cup (50gms) soft brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2/3 cups (160mls) vegetable oil
- 3/4 cup (185mls) buttermilk*
- 3/4 to 1 cup chopped sticky dates
- 1 1/2 cups chopped apples
- Preheat oven to 200C. Grease and flour a muffin tray or line with cupcake cups.
- In a medium bowl, add apples, 2 tablespoons brown sugar, 2 tablespoons white sugar and 1 teaspoon of the cinnamon. Toss everything until the apples are evenly coated with the cinnamon sugars. Set aside.
- In a large bowl, add oil and remaining both sugars and whisk. Add the eggs, vanilla and whisk smooth.
- Whisk together the flour, baking powder and soda, salt and remaining cinnamon until well combined. Add half of this dry mix to the liquids, whisk, then pour in the buttermilk before ending with the rest of the flour mix. Whisk only until barely combined leaving a few streaks of flour showing. Stir in the apple mixture making sure to include all the liquid in the bowl. Batter will be thick.
- Fold in the sticky dates until just combined. Divide batter between muffin tray filling each one to the top and bake for 8 minutes. Keeping the muffins inside the oven, lower heat to 180C and bake for another 10 – 15 minutes until muffins are cooked through.
- Cool muffins on wire rack and store in an air tight container for up to 4 days.
*If you can’t find buttermilk then make your own sour milk as a substitute. Measure 1 cup of milk in a glass. Remove 1 tablespoon and replace with 1 tablespoon of white vinegar. Leave to rest while you prepare the batter then whisk and use as stated in the recipe.
Recipe by the dutch baker.