Apple Date Muffins

by Kelly on October 1, 2009

Among the things I have discovered about myself while working in the city is my lack of self control around a bakery case. In the early morning I find myself taunted by oversized-bagels ready to be toasted and schmeared with cream cheese, crispy croissants that promise molten interiors of chocolate or cheese, and dense scones with their pleasantly crunchy exterior and tender crumb. And if these tasty delights should happen to be hanging around the office kitchen after a meeting you can bet I’ll steal a nibble or two. Yes, will power has never been my strong suit. I love food and I enjoy eating it with gusto!

My response to this temptation is to create baked goods at home that rival my coffee shop favorites while packing a more nutritious punch. Given the never ending supply of apples in my house I decided to whip up a batch of Apple-Date Muffins adapted from a recipe in Williams-Sonoma: Essentials of Healthful Cooking. I will admit the date part of the muffins almost turned me off. I’ve always thought I didn’t like dates. I merely tolerate them in Larabars. Dates in a baked muffin, however, were a revelation. They soften and almost melt creating small pockets of gooey sweetness that works well against the tart chunks of apple. They almost reminded me of little nuggets of brown sugar. Almost.  The texture of these muffins is a perfect marriage between soft and hearty if one ever existed.  They were incredibly moist thanks to the addition of homemade apple sauce and walnut oil.  These are great straight from the oven and also freeze very well.

Date-Apple Bran Muffins
Adapted from Williams-Sonoma Essentials of Healthy Cooking
Yields 10 muffins

-1 cup all purpose flour (you may be tempted to go all whole grain, but I find this balances out the heartiness of the bran)
-1 cup wheat or oat bran
-1/2 cup raw sugar
-1/4 cup nonfat dry milk (this can be found in the baking aisle)
-2 1/2 teaspoons baking powder
-1 teaspoon cinnamon
-1/2 teaspoon kosher salt
-1 small apple (I used a macintosh), peeled, cored, and finely diced
-1/2 cup chopped pitted dates
-1/2 cup skim milk
-1/2 cup unsweetened apple sauce or homemade
-1/4 cup walnut oil
-1 large egg
-1 teaspoon vanilla extract


Preheat the oven to 375 degrees F. Spray 10 standard muffin cups with cooking spray. (I prefer this over using paper liners since I sometimes find that low fat muffins get stuck to the paper and you lose a lot of the muffin.) Fill unused cups one-third full with water to prevent the muffin pan from warping.

In a large bowl, stir together the flour, bran, sugar, dry milk, baking powder, cinnamon and salt. Add the apple and dates and toss to coat with the dry ingredients.

In another bowl, whisk together the remaining ingredients until blended. Pour the wet ingredients into the dry and stir just until blended to avoid overmixing. Spoon the batter into the prepared muffin cups, filling each about 3/4 full.

Bake the muffins until they are lightly browned and a toothpick inserted in the center comes out clean, about 20-25 minutes. Let cool in the pan on a wire rack for 15 minutes, then turn out onto the rack and let them cook completely. They will in a sealed container at room temperature for 2-3 days or the freezer for up to two months.

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{ 9 comments… read them below or add one }

Lauren October 2, 2009 at 6:35 am

These muffins sound perfect for fall… the combination of apples and dates is fabulous!


Elina October 2, 2009 at 9:25 am

I am definitely starting to get into everything-apple. I actually love dates (eat them straight up for a quick sugar fix!) so these sound amazing. You will definitely be seeing these on my blog very soon!! 😀


sherri October 2, 2009 at 10:42 am

I would have loved to have seen a picture, but you described them very well. They sound wonderful.


Kelly October 2, 2009 at 1:10 pm

Lauren- Thank you.

Elina – Awesome!

Sherri – I took one but honestly it was really uninspiring (bad lighting) and in no way represented how tasty these little buggers really are.


Mo October 2, 2009 at 6:07 pm

Wow, I would have never thought of dates in a baked good as being very appealing either. But, after your description of little pockets of sweet gooey -ness I’m all over it! Printing it out now, however, I won’t be using my good MN Honeycrisp apples for this. 😉


Kerstin October 2, 2009 at 10:39 pm

These sound really tasty! I need to get my hands on some walnut oil, it sounds perfect for these muffins!


Karine October 3, 2009 at 7:15 am

Your muffins sounds so good! They have a great combo of flavors!


Reeni October 4, 2009 at 10:17 am

I love dates in baked goods. I bet these were delicious! Much healthier than buying them.


CaSaundra October 6, 2009 at 9:53 am

You’ve gotten a lot of really good recipes from the William-Sonoma cookbook, I should check it out at my public library!


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