Why You’ll Love This Recipe

I love how these muffins give me all the flavours of a sticky date pudding in a quick and easy form. The texture is light yet rich, and the golden syrup adds a lovely caramel note. They’re perfect for baking ahead and make a great treat for guests, especially when I want something that looks fancy but takes minimal effort. The walnuts add a lovely crunch, and when I pour warm toffee sauce over them with a dollop of cream, they become an instant showstopper.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup chopped dried dates
1/3 cup golden syrup
1/2 cup boiling water
1/2 tsp bicarbonate of soda
2 1/2 cups self-raising flour
2 tsp ground ginger
1 cup walnuts, chopped
1 cup milk
1/2 cup vegetable oil
1 egg, lightly beaten
Toffee dessert sauce, to serve
Double cream, to serve

Directions

I start by preheating the oven to 190°C (170°C fan-forced) and greasing a 6-hole, ¾-cup-capacity Texas muffin pan.

I place the chopped dates, golden syrup, and boiling water in a heatproof bowl and let it stand for about 5 minutes to soften the dates. Then I stir in the bicarbonate of soda — it will fizz slightly, which helps lighten the mixture.

In a separate large bowl, I combine the self-raising flour, ground ginger, and chopped walnuts. I make a well in the centre and pour in the date mixture along with the milk, vegetable oil, and lightly beaten egg. Using a wooden spoon, I stir gently until just combined — I make sure not to overmix so the muffins stay soft.

I spoon the mixture evenly into the prepared muffin pan and bake for 25–30 minutes, or until golden brown and cooked through. I let them stand in the pan for 5 minutes before transferring them to a wire rack.

I like to serve these muffins warm with a drizzle of toffee dessert sauce and a spoonful of double cream for a true sticky date dessert experience.

Servings and Timing

This recipe makes 6 large muffins.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

I sometimes swap the walnuts for pecans or omit the nuts entirely for a smoother texture. For extra sweetness, I add a few chopped pieces of crystallised ginger to the batter. I’ve also made these muffins in smaller cases for bite-sized treats — I just reduce the baking time to around 18 minutes. To make them dairy-free, I use plant-based milk and serve them with coconut cream.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. They’re best warmed before serving — I heat them in the microwave for about 20 seconds, then drizzle with warm toffee sauce. They also freeze well; I wrap them individually, freeze for up to 3 months, and reheat from frozen or after defrosting overnight.

FAQs

Can I make these without nuts?

Yes, I simply leave out the walnuts or replace them with dried fruit or chocolate chips.

Can I use fresh dates instead of dried?

Yes, I chop them finely and use the same amount. Fresh dates make the muffins even more moist.

What can I use instead of golden syrup?

I sometimes use maple syrup or honey for a slightly different sweetness.

Can I make mini muffins instead?

Yes, I use a 12-hole standard muffin tin and bake them for about 18 minutes.

How do I know when the muffins are done?

I insert a skewer into the centre — if it comes out clean, they’re ready.

Can I make these ahead of time?

Definitely. I bake them a day in advance and warm them before serving with sauce and cream.

What’s the best sauce to serve with them?

I love classic toffee dessert sauce, but caramel or butterscotch sauce works beautifully too.

Can I freeze these muffins?

Yes, I freeze them individually and reheat when needed — they taste just as good as freshly baked.

Can I make them dairy-free?

Yes, I use plant-based milk and serve them with coconut cream or dairy-free ice cream.

What should I serve with these muffins?

They’re perfect with toffee sauce and cream, but I also enjoy them with vanilla ice cream for an extra treat.

Conclusion

I love these sticky date dessert muffins for their rich flavour, moist texture, and comforting sweetness. They’re an easy way to bring the warmth of sticky date pudding into a quick bake that’s perfect for any occasion. Whether I serve them warm with sauce and cream or enjoy one with a cup of tea, they’re always a cosy, satisfying treat that everyone loves.