Easy Sticky Date Spice Muffins

Aromatic, Moist Muffins Bursting with Caramelized Dates and Warm Spices

These StickyDateSpice Muffins are the perfect fusion of comforting flavors and wholesome ingredients. Imagine biting into a tender, spice-kissed muffin packed with naturally sweet Medjool dates and topped with crunchy pecans – it’s like autumn in baked form! Whether you’re enjoying them with your morning coffee or as an afternoon pick-me-up, these muffins deliver satisfaction in every bite.

Sticky Date Spice Muffins

The Ultimate Autumn Treat

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings:12 standard muffins

Ingredients Method

Ingredients

  

Dry Ingredients:

• 1½ cups 180g unbleached all-purpose flour – Provides structure
• 1 tsp aluminum-free baking powder – For proper rise
• ½ tsp baking soda – Helps with browning
• 1½ tsp ground cinnamon – Warm aromatic spice
• ½ tsp freshly grated nutmeg – Adds depth of flavor
• ¼ tsp fine sea salt – Balances sweetness

Wet Ingredients:

• 1 cup about 10-12 Medjool dates, pitted and chopped – Natural sweetener
• ¾ cup 180ml freshly boiled water – Hydrates dates
• ⅓ cup 70g packed dark brown sugar – Caramel notes
• ¼ cup 60ml melted coconut oil or unsalted butter – For richness
• 1 large free-range egg – Binds ingredients
• 1 tsp pure vanilla extract – Flavor enhancer

Optional Toppings:

• 2 tbsp toasted pecans roughly chopped – For crunch
• 1 tbsp turbinado sugar – Sparkly finish

Method

 

Prepare the Date Paste

1. Place chopped dates in a heatproof bowl
2. Pour boiling water over dates and let steep for 10 minutes
3. Mash with a fork until you achieve a chunky-smooth consistency (some small pieces are fine)
4. Pro Tip: For extra flavor, steep dates in hot chai tea instead of plain water

Mix Dry Ingredients

1. In a separate large bowl, sift together flour, baking powder, and baking soda
2. Whisk in cinnamon, nutmeg, and sea salt until evenly distributed

Create Wet Mixture

1. To the date mixture, add brown sugar, melted coconut oil/butter, egg, and vanilla
2. Whisk vigorously until fully emulsified and smooth
3. Variation: Add ½ tsp orange zest for a bright citrus note

Combine Wet and Dry Ingredients

1. Make a well in the center of the dry ingredients
2. Pour the wet mixture into the well
3. Using a rubber spatula, fold gently until just incorporated (don’t overmix!)

Bake to Perfection

1. Preheat oven to 375°F (190°C)
2. Line a 12-cup muffin tin with paper liners
3. Portion batter evenly, filling each cup about ¾ full
4. Sprinkle with chopped pecans and turbinado sugar
5. Bake for 18-22 minutes until golden and a toothpick comes out clean

Why You’ll Love This Recipe

Perfectly balanced sweetness from dates and brown sugar
  Warm spice blend of cinnamon and nutmeg for cozy flavor
  Moist, tender crumb thanks to the date paste base
  Versatile ingredients – works with coconut oil or butter
  Meal-prep friendly – freezes beautifully for up to a month

Detailed Ingredients List

Dry Ingredients:

• 1½ cups (180g) unbleached all-purpose flour – Provides structure
• 1 tsp aluminum-free baking powder – For proper rise
• ½ tsp baking soda – Helps with browning
• 1½ tsp ground cinnamon – Warm, aromatic spice
• ½ tsp freshly grated nutmeg – Adds depth of flavor
• ¼ tsp fine sea salt – Balances sweetness

Wet Ingredients:

• 1 cup (about 10-12) Medjool dates, pitted and chopped – Natural sweetener
• ¾ cup (180ml) freshly boiled water – Hydrates dates
• ⅓ cup (70g) packed dark brown sugar – Caramel notes
• ¼ cup (60ml) melted coconut oil or unsalted butter – For richness
• 1 large free-range egg – Binds ingredients
• 1 tsp pure vanilla extract – Flavor enhancer

Optional Toppings:

• 2 tbsp toasted pecans, roughly chopped – For crunch
• 1 tbsp turbinado sugar – Sparkly finish

Step-by-Step Instructions forDate Spice Muffins

1. Prepare the Date Paste

1. Place chopped dates in a heatproof bowl
2. Pour boiling water over dates and let steep for 10 minutes
3. Mash with a fork until you achieve a chunky-smooth consistency (some small pieces are fine)

Pro Tip: For extra flavor, steep dates in hot chai tea instead of plain water

2. Mix Dry Ingredients

1. In a separate large bowl, sift together flour, baking powder, and baking soda
2. Whisk in cinnamon, nutmeg, and sea salt until evenly distributed

3. Create Wet Mixture

1. To the date mixture, add brown sugar, melted coconut oil/butter, egg, and vanilla
2. Whisk vigorously until fully emulsified and smooth

Variation: Add ½ tsp orange zest for a bright citrus note

4. Combine Wet and Dry Ingredients

1. Make a well in the center of the dry ingredients
2. Pour the wet mixture into the well
3. Using a rubber spatula, fold gently until just incorporated (don’t overmix!)

5. Bake to Perfection

1. Preheat oven to 375°F (190°C)
2. Line a 12-cup muffin tin with paper liners
3. Portion batter evenly, filling each cup about ¾ full
4. Sprinkle with chopped pecans and turbinado sugar
5. Bake for 18-22 minutes until golden and a toothpick comes out clean

Expert Tips for Success

 For best texture: Let the date mixture cool slightly before adding egg to prevent scrambling
 Storage: Keep in an airtight container at room temperature for 2 days, or freeze for up to 1 month
 Serving suggestion: Warm slightly and serve with butter or cream cheese
 Make it vegan: Substitute flax egg (1 tbsp ground flax + 3 tbsp water) for the egg

Nutrition Information (Per Muffin)

Note: Nutrition calculated using coconut oil and without optional toppings

Frequently Asked Questions

Q: Can I use regular dates instead of Medjool?
A: Yes, but Medjool dates are preferred for their softer texture and caramel-like flavor. If using regular dates, you may need to soak them longer.

Q: Can I make these gluten-free?
A: Absolutely! Substitute with a 1:1 gluten-free flour blend.

Q: How do I know when the muffins are done?
A: The muffins should spring back when lightly pressed, and a toothpick inserted should come out with just a few moist crumbs.

At the End :

These Sticky Date Spice Muffins are the ultimate comfort bake, combining the natural sweetness of dates with warm autumn spices. They’re perfect for:

• Weekend brunches
• Lunchbox treats
• Holiday gatherings
• Afternoon tea pairings

The recipe is simple enough for beginner bakers yet delivers impressive results that will have everyone asking for the recipe. The sticky date base ensures these stay moist for days, while the spice blend fills your kitchen with the most inviting aroma as they bake.

Pro Tip: Double the batch and freeze half for instant treats whenever the craving strikes!

Sticky Date Spice Muffins

The Ultimate Autumn Treat

Print Recipe Pin Recipe

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Servings:12 standard muffins

Ingredients Method

Ingredients

  

Dry Ingredients:

• 1½ cups 180g unbleached all-purpose flour – Provides structure
• 1 tsp aluminum-free baking powder – For proper rise
• ½ tsp baking soda – Helps with browning
• 1½ tsp ground cinnamon – Warm aromatic spice
• ½ tsp freshly grated nutmeg – Adds depth of flavor
• ¼ tsp fine sea salt – Balances sweetness

Wet Ingredients:

• 1 cup about 10-12 Medjool dates, pitted and chopped – Natural sweetener
• ¾ cup 180ml freshly boiled water – Hydrates dates
• ⅓ cup 70g packed dark brown sugar – Caramel notes
• ¼ cup 60ml melted coconut oil or unsalted butter – For richness
• 1 large free-range egg – Binds ingredients
• 1 tsp pure vanilla extract – Flavor enhancer

Optional Toppings:

• 2 tbsp toasted pecans roughly chopped – For crunch
• 1 tbsp turbinado sugar – Sparkly finish

Method

 

Prepare the Date Paste

1. Place chopped dates in a heatproof bowl
2. Pour boiling water over dates and let steep for 10 minutes
3. Mash with a fork until you achieve a chunky-smooth consistency (some small pieces are fine)
4. Pro Tip: For extra flavor, steep dates in hot chai tea instead of plain water

Mix Dry Ingredients

1. In a separate large bowl, sift together flour, baking powder, and baking soda
2. Whisk in cinnamon, nutmeg, and sea salt until evenly distributed

Create Wet Mixture

1. To the date mixture, add brown sugar, melted coconut oil/butter, egg, and vanilla
2. Whisk vigorously until fully emulsified and smooth
3. Variation: Add ½ tsp orange zest for a bright citrus note

Combine Wet and Dry Ingredients

1. Make a well in the center of the dry ingredients
2. Pour the wet mixture into the well
3. Using a rubber spatula, fold gently until just incorporated (don’t overmix!)

Bake to Perfection

1. Preheat oven to 375°F (190°C)
2. Line a 12-cup muffin tin with paper liners
3. Portion batter evenly, filling each cup about ¾ full
4. Sprinkle with chopped pecans and turbinado sugar
5. Bake for 18-22 minutes until golden and a toothpick comes out clean