Chocolate Chip Date Muffins (easily the best muffins I’ve ever eaten)
Muffin mania charges on! While I haven’t been making muffins daily, 3 in a week (so far!) isn’t half bad.
If you’re looking for the world’s best muffin recipe, you’ve come to the right place. This is my mom’s recipe. Though I’m sure there are many other similar recipes out there, I’ve never eaten one. I can’t imagine how it could be improved.
Chocolate chip date muffins are sweet, dense, and chewy, with a crispy top. If that’s not everything you could ask for in a muffin, I don’t know what could possibly be. And don’t let the word “dates” trick you into not making this recipe. They’re easy to find – near the raisins, in case you’re unfamiliar – and they don’t have an overpowering flavor – just a subtle, delicious addition.
Chocolate Chip Date Muffins
makes about 18 muffins
- 1 cup chopped dates
- 1 teaspoon baking soda
- 1 1/4 cup boiling water
- 3/4 cup butter
- 1 1/2 cup sugar
- 2 eggs
- 2 cups flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 1/4 cup chocolate chips
- 1/2 cup sugar
- 1/2 cup chocolate chips
- 1/2 cup pecans or walnuts
- Preheat oven to 375. Combine dates, baking soda, and water; let cool in refrigerator.
- Cream butter and 1 1/2 cups sugar. Add eggs, flour, salt, and vanilla. Combine with date mixture. Beat until well mixed. Add 1/4 cup chocolate chips. Divide evenly into muffin tins (2/3 full).*
- Mix 1/2 cup sugar, 1/2 cup chocolate chips, and nuts. Spoon evenly over muffins.
- Bake for about 20 minutes, or until tops are browned and muffins spring back when pressed.