Date and Walnut Muffins with Cinnamon
These date and walnut muffins are a warm and spiced treat to enjoy! This quick and easy muffin recipe is perfect for breakfast or snack.
These date and walnut muffins are warm and comforting, but not filled with tons of butter, sugar and oil. They are slightly healthy… but still hearty and delicious.
How to make date and walnut muffins
For the full recipe, please scroll down to the recipe card, but here is a general overview of the method used to make these muffins:
- Whisk together the dry ingredients.
- Add the liquids to the mixing bowl and mix to combine.
- Stir in the chopped dates and walnuts.
- Spoon the mixture into a prepared muffin pan.
- Sprinkle the tops with a little brown sugar
- Bake for 20-25 minutes.
- Enjoy!
Date and walnut muffins with cinnamon are e a real treat to eat, especially warmed with a slight smear of butter!
These are a great muffin recipe for kids to help you bake!
- Younger kids can help you measure and mix ingredients.
- Older kids can help you chop the dates and spoon the batter into the muffin pan.
Love a good Muffin recipe? (me, too!) Try these flavorful muffins:
- Cranberry Orange Muffins – These Cranberry Orange Muffins are the perfect fall recipe. They are dense yet moist at the same time. The tartness from the cranberries and the oranges is such an awesome combination, and is offset perfectly by the sweetness of the cinnamon crumb topping.
- Banana, Honey and Date Muffins – Moist and flavorful, with just a bit of natural sweetness from the honey and dates.
- Double Chocolate and Zucchini Muffins – These ultra moist and decadent double chocolate zucchini muffins scream dessert, but they are secretly healthy! No one will ever guess!
Cinnamon, Date, and Walnut Muffin Recipe
These cinnamon, date, and walnut muffins have a lovely flavor that is perfect for breakfast!
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Servings: 9 muffins
Calories: 216kcal
Ingredients
- 150 grams flour
- 1 tsp baking powder
- ⅓ cup rolled oats
- 1 tsp cinnamon
- 50 grams brown sugar
- 1 egg beaten
- 3 tbsp vegetable oil
- 3 tbsp milk
- ½ cup dates chopped
- ½ cup chopped walnuts
- 1 Tbsp brown sugar for topping
Instructions
- Preheat your oven to 350 degrees F
- In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, and oats.
- In a medium bowl, whisk together the milk, egg, and oil.
- Pour the liquids into the dry ingredients and mix to combine.
- Add the chopped dates and walnuts and mix to combine.
- Spoon the mixture into prepared muffin cups.
- Sprinkle the tops with the 1 tbsp of brown sugar
- Bake for 20-25 minutes.
- Enjoy!
Notes
Store these muffins covered, at room temperature, for 3-4 days.
Nutrition
Serving: 1g | Calories: 216kcal | Carbohydrates: 29g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Cholesterol: 21mg | Sodium: 67mg | Fiber: 2g | Sugar: 12g
Yay spring break back at home! My parents are coming to visit this week too! Tell them I say hi & give your cute baby a squeeze from me!
I want three of these and a pack of cream cheese. They look heavenly, your parents are going to LOVE them!
I actually invite people to my house so that I am forced to clean!lol
These sound like the perfect treat to keep on hand this week
Mhmm I love a healthy muffin! Those things that grocery stores and bakeries try to pass off as a blueberry muffin are waaaay too rich for breakfast. These cinnamon, date, and walnut muffins I could totally munch on during my morning rush.
These muffins would definitely give me enough energy to take on the rest of the day 😀
What a stunning recipe!
These muffins are so decadent and delicious – the photos tell me for sure I need them in my breakfast 🙂
What is 50 grams of brown sugar & 150 grams flour in cups?
Thank you.
Linda
Hi Linda! 50 grams of brown sugar is about 1/4 of a cup, and 150 grams of flour is about 1 cup, depending on how you scoop and measure it! Make sure the brown sugar is packed, and the flour is light and fluffy and scoop it into the measuring cup!
What are the milk and oil quantities in mls. I think my tablespoons must be smaller than yours as mixture was far to dry… easier if have mls or cups (my cup = 250mls) thanks 🙂
@susan, It would be 45ml (3 Tbsp) of each. When I made these I ended up adding another 2 Tbsp of milk as my dough was also too dry to mix well.
I hate cup measurements, please give clear quantities, I guess cups is an American way, but I am an awful cook who requires accuracy and cups is way too problematic. Thanks.
@Bunny, Look it up online. It’s all there.