Pecan Date Muffins are soft, nutty, and tasty muffins made with dates, pecans, and a touch of cinnamon. One bowl, no mixer, and done in 25 minutes.
Pecan Date Muffins are soft, nutty, and naturally sweet muffins made with dates, pecans, and a touch of cinnamon.
They're easy to make, perfectly moist, and ideal for breakfast, brunch, or a snack.
These muffins come together in one bowl, bake in under 25 minutes, and offer that comforting bakery-style flavor at home.
Pecan Date Muffins taste gently sweet, nutty, and a little buttery.
The cinnamon gives them warmth, and the dates bring a caramel-like flavor that blends perfectly with the pecans.
The texture is soft inside with a golden crust outside. They're not heavy or sticky, just tender and satisfying.
If you like a bakery-style muffin that's balanced rather than overly sweet, this is the one.
I love making homemade muffins. They're just so easy for a grab-and-go breakfast, after school snack, or a tasty brunch with a mug of coffee.
If you love muffins, be sure to also try Pear Muffins, Raisin Muffins, Pumpkin Banana Muffins or Butternut Squash Muffins!
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Why You'll Love This Recipe
- You can make these date muffins in one bowl with basic pantry ingredients.
- It's naturally sweetened by dates, so it feels wholesome.
- The pecan date muffins stay moist for days.
- They freeze beautifully for meal prep or snacks.
- The flavor is balanced, not too sweet.
- You can adapt the recipe with nuts, fruits, or spices.
- It's perfect for using up leftover dates or pecans.
- The recipe works well for both standard and mini muffins.
- No mixer or complicated steps required.
- The muffins taste bakery-quality but come together in 30 minutes.
Ingredients
- Dates. The chewy, sweet star ingredient. Soak if they seem dry.
- Pecans. Add crunch and a buttery flavor. Walnuts or almonds can also be used.
- All-purpose flour (aka plain flour). Provides structure and a soft crumb. You can substitute part with whole wheat flour for extra fiber.
- Granulated sugar. Sweetens the batter and helps browning. Brown sugar adds a deeper flavor if preferred.
- Baking powder. Gives the muffins lift and keeps them fluffy.
- Ground cinnamon. Adds warmth and depth. You can also use nutmeg or allspice.
- Salt. Balances sweetness and enhances flavor.
- Eggs. Bind the batter and add richness. For a vegan version, flax eggs work as a substitute.
- Milk. Moistens the batter. Any milk works, including almond or oat milk.
- Butter. Provides flavor and tenderness. Coconut oil or vegetable oil are fine alternatives.
- Vanilla extract. Brings aroma and rounds out the flavors.
See the recipe card for quantities.
Dates
Dates are the star here. They give natural sweetness, chew, and depth. Even if you don't usually bake with them, they're worth having in the pantry.
Medjool dates are great because they're softer and richer, but they can be expensive. Deglet Noor dates also work well but they tend to be drier so they benefit from a quick soak in warm water.
Dates bring more than sweetness. They help the muffins stay moist for days without feeling greasy. They also add fiber and minerals, making these muffins more satisfying than a typical sugary bake.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
In a large mixing bowl, whisk the flour, sugar, cinnamon, baking powder and salt.
In a smaller bowl, whisk the eggs, milk, cooled melted butter and vanilla together.
Stir wet mixture into the dry mixture and gently mix to combine.
Gently stir in the chopped dates and pecans.
Spoon the batter into the muffin cases to ¾ full.
Bake for 20-25 mins until the date muffins are risen and golden. Allow to cool on a wire rack.
Serving Suggestions
- Enjoy with coffee or black tea for breakfast. Try it with Hawaij Coffee or Gingerbread Latte.
- Spread with almond butter for a protein boost. Or add Walnut Butter with Maple and Cinnamon.
- Pair with yogurt and fruit for a balanced snack, or try it alongside Whipped Cottage Cheese with Fruit.
- Toast halves under the broiler with a drizzle of honey or Whipped Honey.
- Pack in lunchboxes for a quick snack (if your school allows pecans).
- Gift a batch wrapped in parchment and twine for holidays.
Variations
- Whole wheat version. Replace half the flour with whole wheat flour for a nuttier flavor.
- Vegan version. Use flax eggs and plant-based milk with coconut oil instead of butter.
- Gluten-free version. Substitute a 1:1 gluten-free flour blend and make sure all other ingredients are gluten free.
- Banana date muffins. Add a mashed ripe banana for extra sweetness.
- Chocolate chip date muffins. Stir in dark chocolate chips.
- Spiced date muffins. Add ground nutmeg, cloves, or cardamom.
- Coconut date muffins. Add shredded coconut to the batter.
- Orange date muffins. Mix in orange zest for a citrus note.
- Mini muffins. Bake in a mini muffin tin for 10-12 minutes.
- Date loaf. Pour the batter into a loaf pan and bake for 45-50 minutes.
Storage
Pecan Date Muffins keep well at room temperature for 3 to 4 days in an airtight container. For longer storage, refrigerate for up to a week. To freeze, wrap individually in plastic wrap and store in a freezer bag for up to three months.
To thaw, leave at room temperature for about an hour or reheat in the microwave for 15 seconds. You can also bake them a day ahead for brunch; they stay fresh and soft overnight.
Recipe Tips
Don't overmix the batter. It should look slightly lumpy.
Soak dates briefly if they feel dry to prevent tough pieces.
Use room-temperature ingredients for even mixing.
Fill muffin cups only three-quarters full to avoid overflow.
Test doneness by inserting a toothpick; it should come out clean.
FAQ
Yes, replacing up to half the flour works well. The texture becomes denser but still soft.
Store them in an airtight container once cooled. You can also add a slice of bread in the container to retain moisture.
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📖 Recipe
Pecan Date Muffins
Equipment
- Mixing bowls
- 12 cup muffin pan
Ingredients
- 1 ¾ cups all-purpose flour plain flour, 210g
- ¾ cup granulated sugar 150g
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- 1 cup milk 240ml
- ⅓ cup butter melted and cooled, 75g
- 1 teaspoon vanilla extract
- ¾ cup chopped pitted dates soaked in warm water for 5 minutes if they're a bit dried out, 150g
- ½ cup chopped pecans 45g
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- In a large mixing bowl, whisk the flour, sugar, cinnamon, baking powder and salt.
- In a smaller bowl, whisk the eggs, milk, melted butter and vanilla together.
- Stir wet mixture into the dry mixture and gently mix to combine. Gently stir in the chopped dates and pecans.
- Spoon the batter into the muffin cases to ¾ full.
- Bake for 20-25 mins until the date muffins are risen and golden. Allow to cool on a wire rack.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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