12 Incredible Date and Walnut Muffins – Irresistibly Moist with Power Flavor

Thank you so much for being here—I’m delighted to share my Date and Walnut Muffins recipe with you! This wholesome treat is bursting with warm cinnamon spice, chewy sweet dates, and toasty walnut crunch. Follow along and don’t forget to subscribe for more cozy recipes emailed straight to your inbox.

Overview of Recipe Content

What this recipe is:

These hearty muffins are perfect for breakfast on‑the‑go, a mid‑morning snack, or even a comforting afternoon bite with tea. They’re whole‑wheat based, naturally sweetened with dates, lightly spiced, and dotted with walnuts.

Why you’ll love it:

• Nourishing and filling, thanks to fiber‑rich whole wheat flour and dates
• Just sweet enough—no refined sugar overload
• Moist texture from yogurt (or dairy‑free option) and oil
• A lovely balance of soft and crunchy with walnuts

What it tastes like:

Warm, cinnamon‑spiced crumb, soft date chew, and buttery walnut bites in each mouthful.

Ingredient list:

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• 1½ cups whole wheat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• Pinch of salt
• 2 eggs
• ⅓ cup olive oil or melted coconut oil
• ½ cup chopped soft dates
• ¼ cup coconut sugar or brown sugar
• 1 tsp vanilla extract
• ½ cup plain yogurt or dairy‑free yogurt
• ¼ cup chopped walnuts

Tools needed:

• Muffin tin (makes about 9–12 muffins)
• Mixing bowls
• Whisk and spatula
• Measuring cups and spoons
• Parchment liners or non-stick spray

Suggested substitutions & additions:

• Use applesauce in place of yogurt for a dairy‑free approach
• Swap walnuts for pecans or almonds
• Add ½ tsp grated orange or orange zest for bright flavor
• Stir in ¼ cup raisins or chopped dried figs if desired

How to Make Date and Walnut Muffins

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1. Preheat & prep: Preheat oven to 180 °C (350 °F). Line muffin tin or grease well.
2. Dry ingredients: In a bowl whisk together whole wheat flour, baking powder, baking soda, cinnamon, and salt.
3. Wet mixture: In another bowl whisk eggs, oil, sugar, vanilla, and yogurt until smooth.
4. Combine: Gently fold chopped dates and walnuts into the wet mixture.
5. Mix batter: Pour wet into dry and stir just until no streaks of flour remain—don’t overmix.
6. Fill muffin cups: Ladle batter into liners until about ¾ full.
7. Top & bake: Sprinkle with a few walnut pieces on top if you like. Bake for 18–22 minutes, or until tops spring back and a toothpick comes out clean.
8. Cool: Let muffins rest in pan for 5 minutes before moving to a cooling rack.

As I say in my kitchen all the time—“When you lift that first muffin and inhale the aroma of cinnamon and warm dates… pure comfort!”

What to Serve with Date and Walnut Muffins

• A pat of butter or swipe of almond butter
• Greek yogurt or cottage cheese on the side
• Hot coffee, chai latte, or herbal tea
• Sliced fruit like apple or pear to round it out

Tips for Making It Perfect

• Chop dates small, about raisin‑size, so they distribute evenly.
• Coat walnuts lightly in flour to prevent sinking.
• Don’t overmix—over stirring leads to tough muffins.
• Make ahead: you can chop fruit and nuts the night before, mix wet and dry separately, then assemble just before baking.
• Freeze cooled muffins individually wrapped for up to 3 months—reheat gently before enjoying.

Storage Instructions

• Store cooled muffins in an airtight container at room temperature up to 3 days.
• For longer storage, wrap individually and freeze up to 3 months.
• To reheat: microwave for ~15 seconds or warm in a 150 °C (300 °F) oven for 5 minutes.

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General Information

Date nut muffins have roots in classic British baking and brunch traditions, beloved especially in the holiday season for their cozy sweetness. Using whole‑wheat flour and yogurt adds a wholesome twist that’s perfect year‑round—especially for fall brunch spreads or lunch‑box treats.

Frequently Asked Questions

How many muffins does this recipe make?
About 9 large or 12 smaller muffins, depending on your tin size.

Can I use all-purpose flour instead?
Yes! Substitute all or part of the whole wheat for all‑purpose for lighter texture.

Can I make these vegan?
Use dairy‑free yogurt and replace eggs with flax “eggs” (2 tbsp flaxseed meal + 6 tbsp water).

Do the dates need soaking?
If dates are soft, no. If dry, soak in warm water or milk for 10 minutes first.

Can I substitute sugar?
Yes—use coconut sugar, brown sugar, or even honey/maple syrup (reduce oil slightly).

Can I add orange zest?
Absolutely! About ½ tsp grated orange zest adds bright citrus contrast to the sweet date.

Conclusion

These Date and Walnut Muffins are moist, wholesome, and bursting with flavor—a snack or breakfast you’ll reach for again and again. If you love them, try my Whole Wheat Banana Muffins or Apple Cinnamon Oat Muffins for more wholesome favorites.

Happy baking, friends—don’t forget to tag your creations on Pinterest or IG @poulefrecipe 😊 Leave a comment and let me know how they turned out!

Interactive Elements

I’d love if you leave a review below and let me know how yours turned out. Snap a photo? Tag me on Pinterest—I’m always excited to see your baking @_poulefrecipe!

Nutritional Information

(Approximate per muffin, yields 12 muffins)

Calories	Carbs (g)	Fat (g)	Protein (g)	Fiber (g)	Sugar (g)
~190	~24	~8	~4	~3	~8

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