Medjool Date and Cocoa Muffins Medjool Date and Cocoa Muffins
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Medjool Date and Cocoa Muffins



  • 1 cup (250 mL) all-purpose flour
  • 1/2 cup (125 mL) whole wheat flour
  • 1 tsp (5 mL) baking powder
  • 1/2 tsp (2 mL) baking soda
  • Pinch salt
  • 1 cup (250 mL) Natural Delights Medjool Dates, pitted and chopped
  • 1/3 cup cup (75 mL) cocoa nibs
  • 1/2 cup (125 mL) butter, softened
  • 3/4 cup (175 mL) packed light brown sugar
  • 2 eggs
  • 1 Tbsp (15 mL) pure vanilla extract
  • 1 Tbsp (15 mL) instant coffee granules or instant espresso powder
  • 1/3 cup (75 mL) buttermilk
  • 2 Natural Delights Medjool Dates, pitted
View nutrition facts

Cooking Instructions

  1. In a bowl, whisk together all purpose and whole wheat flour, baking powder, baking soda and salt. Stir in dates and cocoa nibs to coat; set aside.
  2. In a large bowl, using an electric hand mixer, beat together butter and sugar until fluffy. Beat in eggs one at a time, beating well after each addition.
  3. In a small bowl, stir together vanilla and instant coffee until dissolved. Add to butter mixture and beat into mixture. Stir in buttermilk and add flour mixture; stirring until evenly combined.
  4. Line or lightly grease muffin tin and scoop batter among 9 muffin cups. Top each muffin with the quartered dates and bake in center of 375 F (190 C) oven for about 18 minutes or until golden and cake tester inserted in center comes out clean.
  5. Tips: Let muffins cool completely then wrap individually and freeze for up to 2 weeks. Store in refrigerator for up to 5 days and warm through in the microwave before serving.
  6. You can find cocoa nibs in the natural or organic section of the grocery or health food store.

Serve immediately.

Serves 9


Medjool Date and Cocoa Muffins

Nutrition Information: Medjool Date and Cocoa Muffins