Let's Make a Date Muffins

ingredients

For the streusel topping:
2 Tbsp. flour
3 Tbsp. rolled oats
1/4 cup packed brown sugar
1/2 cup chopped toasted pecans
2 Tbsp. unsalted butter, softened

For the muffins:
9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
3/4 cup boiling water
2 cups flour
2 1/2 tsp. baking powder
1/2 tsp. salt
4 Tbsp. (1/2 stick) unsalted butter, softened
3/4 cup packed dark brown sugar
2 eggs
1 tsp. vanilla

method

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

To make the muffins:
Preheat the oven to 375° F. Butter a 12-cup muffin tin.

Place the dates (*don't forget to pit them first!) in a shallow bowl (in a single layer if possible). Pour the boiling water over and soak for 15 minutes. Transfer the dates and the soaking liquid to a food processor and puree until almost smooth, but with a few pea-sized fruit pieces remaining. 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 mixer running, add the eggs one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Add the pureed dates and mix to combine. Add the remaining half of the flour mixture and mix until moistened. Scrape down the sides and give a final stir with a spatula to make sure all 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.

Adapted from a recipe from Anne Bramley