10/30/11

Date and Apple Muffins

The recipe for these delicious Date and Apple Muffins has been adapted from the Perfect Cupcakes, Cookies, and Muffins cookbook. These are large-size muffins because as suggested in the cookbook, I baked these muffins in a pan with jumbo (1 cup size) muffin cups.


Date and Apple Muffins
1 large green apple, peeled, cored, and finely chopped
1 cup chopped pitted dates
1 teaspoon baking soda
1 cup boiling water
1/2 cup unsalted butter
3/4 cup sugar
1 egg, lightly beaten
2 cups self-rising flour, sifted

Topping
2 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
2 tablespoons all purpose flour
1/4 cup shredded coconut

Preheat oven to 375 degrees F. Grease 6 large muffin cups or prepare with paper liners.
In a mixing bowl, combine the apple, dates, baking soda, and boiling water. Set aside to cool to room temperature.
In a mixing bowl, using a hand-held electric mixer on high speed, cream together the butter and sugar until light and fluffy. Beat in the egg. Fold in the sifted flour, alternating with the mixture of apple and dates. Spoon the batter into the prepared muffin cups.
To make the topping, cut the butter into the brown sugar, flour, and coconut until crumbly. Sprinkle topping over muffin batter. Bake in preheated oven for about 25 minutes or until a wooden toothpick inserted into the center of a muffin comes out clean. Remove from pan to cool on a wire rack.



These muffins are filled with chopped apples and dates. Pour a cup of boiling water over the apples, dates, and soda, then bring to room temperature before mixing with the other ingredients.



The original recipe in the cookbook called for about twice as much topping as I used on these muffins. The directions also asked that the muffins be baked for 15 minutes and taken out of the oven to put the topping on, then returned to the oven to finish baking. Being the obedient girl that I am, I followed the recipe exactly the first time I baked them, but this method caused the muffins to sink in the middle, and they all looked like this:


I was very disappointed with the looks of this batch, but I loved the taste. By adjusting the topping amount and adding it before baking, the muffins do not sink in the middle. These look much better.

These muffins baked for 25 minutes.



Cool on a wire rack after removing from pan.


These Date and Apple Muffins are moist and delicious with fruit on the inside and brown sugar and coconut topping on the outside.


6 comments:

  1. These look really good! And glad you figured out why they made a hole in the middle! The deviled eggs look really good also! I love deviled eggs but have never made them! Need to do something about that soon! Enjoy your day!

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  2. I love dates, but never really know what to do with them. My family all love muffins, so I bet we'd love this recipe. Thanks for sharing!

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  3. These muffins look wonderful. I'd like a muffin or two with a cup of coffee. Yum!

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  4. Dates are one of my favorite foods, I use them instead of raisins. The coconut looks perfect on top.
    I have a long plane ride to see my grandkids soon. This looks like the perfect 'plane food'. So much more filling than peanuts or pretzels!
    Have a great week.

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  5. I just found your blog through your comment on The Pioneer Woman's site. These muffins look delicious. I will have to try them out since my kids love muffins.

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  6. I love anything with dates, Anita! Thanks for giving us your revised directions. I'll be making these soon.

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