Sticky Date Muffins with Frosting Two Ways – News Block

I can’t stop making these decadently flavored, nutrition-packed muffins that are perfect for an easy breakfast or sweet mid-afternoon snack. They are perfectly moist and just divine.

The rich caramel flavor of Medjool dates blends perfectly with warm notes of cinnamon and ginger, topped off with a sprinkling of chopped walnuts to add a crunch factor.

The finishing touch? Choose between a creamy ricotta glaze or delicious dairy-free tahini; Either way, they’re sure to be an instant hit with your family and friends!


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For the wet ingredients:

  • 12 Medjool dates, pitted
  • 1 cup of boiling water
  • ½ teaspoon bicarbonate of soda
  • 3 eggs
  • ⅓ cup extra virgin olive oil
  • ⅓ cup maple syrup

For the dry ingredients:

  • 1 ½ cups (150g) almond flour
  • ¾ cup (90 g) spelled flour
  • 1 teaspoon ginger or mixed spices
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 cup (100 g) walnuts, coarsely chopped

For the ricotta glaze:

  • 300 g ricotta, we use soft ricotta
  • 2 tablespoons maple syrup
  • ½ cup (50 grams) pecans, coarsely chopped

For the dairy-free frosting:

  • 1 ½ cups coconut yogurt
  • 1 tablespoon tahini
  • 2 tablespoons maple syrup


Preheat oven to 170°C or 335°F. Line a 12-cup muffin tin with muffin cups. ⁠

Place the Medjool dates in a heatproof bowl and cover with boiling water. Sprinkle the baking soda on top and let sit for 10 minutes. ⁠

Combine the remaining wet ingredients in a mixing bowl. Beat until smooth. ⁠

Combine dry ingredients, except nuts, in another mixing bowl. Whisk to make sure there are no lumps. Pour the wet ingredients into the dry ones and stir. ⁠

Mash the dates until a thick paste forms. Some lumps of dates may remain; this will add a bit of texture to the muffins. Add the date mixture to the batter, along with two-thirds of the chopped walnuts, and stir until incorporated. Divide the batter between the muffin cups.

Bake in the oven for 25 minutes or until the rolls are cooked through. ⁠

While the muffins are cooking, we prepare the frosting. For both frosting options, mix ingredients together and place in refrigerator until ready to frost.

Once the muffins are baked, remove them from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool for a further 10 minutes. Then frost the muffins and finish with a sprinkle of the remaining chopped walnuts.

Keep stored in an airtight container in the refrigerator for up to 3 days. Alternatively, wrap each roll individually (without the frosting) and freeze for up to 1 month. Defrost and heat before eating.

Time to cook: 40

Brands: 12

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