These are one of the muffins I made this past weekend when we had company in town. They bake up nice and high and have a beautiful streusel topping.

The dates are made into a puree so there are no date pieces in these, although you could always process the dates less to make a chunkier mixture. They give a slightly sweet taste to the brown sugar muffin base.

I love the nutty, crunchy topping. Toast your pecans for the best flavor.

Let’s Make a Date Muffins (Eat Feed Autumn Winter by Anne Bramley)

Streusel Topping:

• 2 tablespoons flour
• 3 tablespoons rolled oats
• 1/4 cup packed brown sugar
• 1/2 cup chopped toasted pecans
• 2 tablespoons butter, softened

Muffins:

• 9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
• 3/4 cup boiling water
• 2 cups flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 eggs
• 1 teaspoon vanilla

To make the streusel topping: In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in the butter until well combined and mixture begins to hold together a bit. Set aside.

To make the muffins: Preheat the oven to 375 degrees F. Fill a 12-cup muffin tin with paper liners. Place the dates in a shallow bowl (in a single layer, if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in the remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all the ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere.

Bake for 20 to 25 minutes.

Yield: 12 muffins