I had gone long weeks without any sweets – other than apples, bananas and carrots – and that was grand. But I was ready to bite into a cakey, muffiny pleasure.
Preheat oven to 375. Whisk dry ingredients together in a large bowl. Add chopped dates, making sure the pieces are well-coated with flour. Stir in liquid ingredients to combine. Let batter sit for a minute or so for the liquid and dry ingredients to be fully blended. Stir again, then spoon into nicely buttered muffin pans, fill nearly to the rims for nicely rounded muffins. Sprinkle with the rest of the chopped chocolate, and shake a bit of cinnamon over top. Bake approximately 16 -18 minutes, until lightly browned on sides, and springy to touch. The chocolate will be molten…Wait a moment, then turn out of the pans. Excellent warm. Keeps well in airtight sealed container or bag, and even “improve” well sealed for a few hours or overnight. The dates moisten the muffins further, and they just call to you, from the kitchen shelf.
I suggest – offering to loved ones and then wander yourselves outside to eat, taking small bites, luxuriously in spring sun.
So I’m really far behind on my reading…time is a problem sometimes. This is amazing. Can’t wait to try them sometime next week! You are amazing.
Made these last week to take to my daughter’s for our holiday visit. They were happily received with lot’s of YUMS! Looking forward to making them again very very soon! Thanks Margaret for your amazing recipes!
Roberta! I’m so glad you and your family enjoyed the muffins! I love the combination – great for breakfast AND dessert!
More stories of these yummy muffins which my family always enjoys: My most recent batch of Oatmeal Flour, Date, Chocolate Muffins, with Walnuts. Brilliant! I did half cup chocolate and half cup walnuts. Added a nice crunch.