Walnut and Date Muffins

There's something incredibly comforting about a freshly baked muffin, and this recipe for Walnut and Date Muffins is comfort in its purest form. The classic pairing of earthy walnuts and sweet, caramel-like dates creates a symphony of flavors and textures. We elevate this combination with a hint of bright lemon zest and use sour cream to ensure every bite is wonderfully moist and tender. Perfect for a cozy afternoon with a cup of tea, a quick breakfast on the go, or a sweet treat in your lunchbox, these muffins are a simple joy to bake and share.

Walnut and Date Muffins

Cooking: 35 minutes

Quantity: 6 Servings

Per serving

Calories: 360 kcal

Proteins: 5 g

Fats: 21 g

Carbohydrates: 41 g

Walnut and Date Muffins Ingredients

• 85 g all-purpose flour
• 80 g granulated sugar
• 60 g butter
• 1 large egg
• 50 g sour cream
• 90 g walnuts
• 6 dates
• zest of 1 lemon
• 1 teaspoon baking powder
• powdered sugar for dusting

How to Make Walnut and Date Muffins

Put sour cream in a bowl and crack in an egg.

Add granulated sugar.

Whisk the egg with sour cream and sugar for several minutes.

Add the granulated sugar. If you like, you can also add a packet of vanilla sugar or vanilla extract according to the package instructions.

Whisk the egg with the sour cream and sugar for a few minutes.

Cut the butter into small cubes and place it in a saucepan.

Cut the butter into small cubes and place it in a saucepan. Melt the butter over low heat and let it cool slightly. Pour the cooled butter into the bowl. Whisk the liquid ingredients until the sugar has completely dissolved.

Sift the dry mixture over the wet ingredients.

Grate a thin layer of yellow zest on a fine grater, trying not to touch the white pith.

Place the remaining nuts in a bag and crush them into crumbs with a rolling pin.

Wash the lemon thoroughly with a brush and rinse with boiling water. Grate a thin layer of the yellow zest using a fine grater, being careful to avoid the bitter white pith. Add the lemon zest to the batter.

Set aside 6 walnut quarters for the filling. Place the remaining walnuts in a sturdy bag and crush them into small pieces with a rolling pin. Make sure the bag is strong enough not to tear!

Mix the batter with the nuts and leave it at room temperature.

Add the crushed walnuts to the batter.

Divide the batter into 6 equal parts.

Divide the batter into 6 equal parts and fill the paper liners, leaving some empty space.

Place a quarter of a walnut inside each date.

Divide the batter into 6 equal portions and fill paper muffin liners, leaving about 1/3 of the space empty for the muffins to rise. If your paper liners are not rigid, place them inside a metal muffin tin.

Wash and dry the dates, then remove the pits. Place a walnut quarter inside each date, then press the stuffed date into the center of the batter in each muffin cup. Repeat for all the muffins.

Place the muffins in a preheated oven for 20-25 minutes.

Preheat the oven to 180°C (350°F). Place the muffins in the preheated oven for 20-25 minutes. The exact time may vary depending on your oven’s characteristics. For even baking, I recommend placing a ceramic tile or a pizza stone on the oven rack. This helps distribute the heat evenly and prevents the muffins from burning on the bottom!

Remove the finished walnut and date muffins from the tin and sprinkle with powdered sugar through a fine sieve.

Once baked, remove the walnut and date muffins from the tin and let them cool slightly. Dust with powdered sugar through a fine-mesh sieve. For extra flavor, you can mix the powdered sugar with a little ground cinnamon.