Grandma's Date Nut Muffins Recipe Has a Delicious Secret Ingredient (35 Minutes) by Elisa Schmitz

Muffins! My family just can't get enough of them. Muffins are one of those comfort foods that everyone seems to agree on. From the moment they start filling the kitchen with their enticing aroma to the moment you finally bite into their warm and fluffy goodness, muffins make everything just a little bit better. Maybe it's because muffins take some of us back to our childhoods. For me, muffins remind me of my grandmother's kitchen.

My Old World grandma, originally from Croatia, was an amazing baker. A "she should have opened her own bakery" kind of baker. Although my attempts to recreate her recipes aren't always perfect, I sure have fun trying. But with this old-fashioned date nut muffins recipe, my dad (her eldest son) says I struck gold. I think it's because of the delicious secret ingredient: mascarpone cheese.

Mascarpone is a slightly sweet Italian cheese with a buttery texture that originated in the Lombardy region of Italy. Kind of like a sweet cream cheese, mascarpone is what makes Italian desserts like tiramisu and cannoli tastes so rich and delish. In this recipe, it adds a moist creaminess and a velvety sweetness that makes these muffins extra tender – without any oil. Plus, mascarpone is a good source of calcium, among the other health benefits of mascarpone cheese.

This tasty mascarpone muffins recipe incorporates the caramel flavor and health benefits of Medjool dates – which are high in fiber and antioxidants – and the health benefits of walnuts, which have antioxidants and omega-3 fatty acids (among many other health benefits). Best of all, because the sweet and chewy dates almost melt into the muffins and the crunchy walnuts add texture, these moist muffins taste absolutely amazing (without being too sweet)!

To make this easy date walnut muffins recipe, you'll need about 35 minutes and the following wholesome ingredients: Medjool dates, warm milk, baking soda, baking powder, salt, cinnamon, vanilla extract, brown sugar, mascarpone cheese, eggs, flour (all-purpose or gluten-free) and chopped walnuts. You mix up the batter then bake the muffins until they're cooked through and golden brown.

Serve this old-fashioned date nut muffins recipe for breakfast or for brunch, as an afternoon snack or for dessert any time you feel like it. Such simple goodness!

Cuisine: American / European
Prep Time: 15 minutes
Cook Time: 15 to 20 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 22

Ingredients

• 12 ounces Medjool dates, pitted and chopped
• 2 cups warm milk (I used 2 percent)
• 4 teaspoons vanilla extract
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3/4 cup light brown sugar
• 8 ounces mascarpone cheese, softened
• 4 large eggs
• 2 1/2 cups flour (all-purpose or gluten-free flour)
• 2 teaspoons baking powder
• 1 1/2 cup chopped walnuts

Here's how to make it:

1. In a medium mixing bowl, add the dates, warm milk, vanilla extract, baking soda, salt and cinnamon. Whisk to combine.
   
2. In a large mixing bowl, add the softened mascarpone and the brown sugar. Whisk to combine.
   
3. Add the eggs and whisk to combine.
   
4. Add the date mixture and stir to combine.
   
5. Add the flour, baking powder and walnuts. Stir until just combined. Do not over-mix. (You can use all-purpose or gluten-free flour in this recipe.)
   
6. Evenly spread the batter into muffin pans that have been sprayed with cooking spray or lined with baking liners. (I got about 22 muffins.)
   
7. Bake in a preheated 350 degree F oven for about 15 to 20 minutes, or until muffins are tall and golden brown (muffins should pass the toothpick test).
   
8. Allow muffins to cool a bit before serving.
   
9. Store leftovers in an airtight container or freeze to enjoy later!
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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