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Sticky Date Dessert Muffins

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Rich, moist, and full of warm, comforting flavours, these sticky date dessert muffins are a delicious twist on the classic sticky date pudding. Perfect served warm with toffee sauce and cream for an indulgent treat.

Ingredients

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

Instructions

  1. Preheat the oven to 190°C (170°C fan-forced) and grease a 6-hole, ¾-cup-capacity Texas muffin pan.
  2. Place the chopped dates, golden syrup, and boiling water in a heatproof bowl and let stand for 5 minutes to soften.
  3. Stir in the bicarbonate of soda — it will fizz slightly to help lighten the mixture.
  4. In a large bowl, combine the self-raising flour, ground ginger, and chopped walnuts.
  5. Make a well in the centre and pour in the date mixture, milk, oil, and beaten egg.
  6. Stir gently with a wooden spoon until just combined — do not overmix.
  7. Spoon the mixture evenly into the prepared muffin pan.
  8. Bake for 25–30 minutes, or until golden and cooked through. Let stand for 5 minutes before transferring to a wire rack.
  9. Serve warm with toffee dessert sauce and double cream.

Notes

Replace walnuts with pecans or omit nuts entirely for a smoother texture.

Add chopped crystallised ginger for extra sweetness.

Use maple syrup or honey instead of golden syrup for a flavour variation.

Make mini muffins by using a 12-hole tin and baking for 18 minutes.

To make dairy-free, use plant-based milk and serve with coconut cream.

Store at room temperature for 3 days or in the fridge for 5 days.

Freeze for up to 3 months; reheat in the microwave for 20 seconds before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/sticky-date-dessert-muffins/