Orange Date Muffins Recipe - Allrecipes.com
Orange Date Muffins Recipe
  • READY IN 35 mins

Orange Date Muffins

Recipe by  

"Wonderfully yummy muffins! I love these at anytime. The flavors remind me of Christmas morning! Fat free sour cream can be used to lower the fat content. Cinnamon or other spices (cloves, ginger or allspice) can be added for a little more spice."

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Ingredients Edit and Save

Original recipe makes 1 dozen Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
  2. In a large bowl, stir together chopped orange, orange juice, dates, egg and sugar. In a separate bowl, mix together flour, baking powder, baking soda and salt. Stir flour mixture into orange mixture just until combined. Do not over mix. Fold in sour cream. Spoon batter into prepared muffin cups.
  3. Bake in preheated oven for 15 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Remove from pan and let cool before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2003

Here are some changes that make these muffins even better.... OMIT: sour cream ADD: 1 stick butter (room temperature), 1/2 cup chopped pecans INCREASE: white sugar to 3/4 cup. Preheat oven to 400 degrees. Cut orange in pieces and remove pits. In food processor, put in whole orange, o.j., egg, and butter. Blend for 3 to 4 minutes. Sift dry ingredients into a bowl. Mix in chopped dates. Add wet ingredients to dry and mix until just blended. Bake at 400 degrees F for 15 minutes. You'll love this even better!

 
Most Helpful Critical Review
Oct 09, 2003

Although I added cinnamon, the muffins were a little bland. Next time will add more sugar & spice.

 

17 Ratings

Jun 21, 2006

I mixed the orange juice, chopped orange, chopped dates, egg and sugar in my blender. I increased the sugar just a bit, from 1/3 cup to 1/2 cup, and used fat free yogurt for the sour cream. The flavour is lovely, and I made no other changes.

 
Sep 10, 2003

Excellent!!! These were so nice and moist** didn't have sour cream -but- Yogurt worked just fine, added some spices. GREAT.

 
Nov 11, 2005

Yummy and moist like little puddings. I added some ground cloves and cinnamon, and only used 1/3 the skin from the orange. I don't think I would use any more peel than that as the variety of orange I used had quite a thick peel.

 
May 24, 2011

When I read through the recipe, I assumed that "peel" meant "zest," so that's what I did, and the flavor was spot on. I even used water instead of orange juice, since I didn't have any, and the flavor was just orangey enough. The texture was deliciously perfect. If you're having problems with the texture, consider switching to "Metric" up above in the "Servings" section and weighing your dry ingredients, especially your flour. It will make the baking process much more foolproof. Plus, it's a lot easier on clean-up...just place your mixing bowl on the scale, press tare, pour your ingredient to needed weight, press tare, pour your next ingredient, etc. No need for measuring cups let alone scooping and leveling and getting flour and sugar everywhere. I've converted all of my recipes...just because I like less cleanup! :)

 
Mar 07, 2006

am a bit ambivelent here as far as rating. Would rate 3.5 stars. I read all reviews first and used just 1/2 the orange peel reserving the other half in case I wanted to add more but didn't need to. These did have a very nice orange flavor. Put the eggs, juice, sugar, dates, and orange in my food processor. I thought at first I had added too much powder or soda because it had that 'fizzy' look and texture but realized it was just reacting with the acid in the juice. Subbed some of the oj with fresh pineapple juice and they still had very nice orange flavor. The problem I have with this is #1. not really sweet enough so would be more like a breakfast muffin. I intend on glazing them w/some 10x sugar mixed with oj and zest to help with this. #2. I was alarmed when I saw one reviewer mention the word 'pudding' like texture. I found I had to bake them a bit longer to get rid of that spongy pudding like texture and it didn't completely. Added 1 tsp. cinnamon, 1/2 tsp. each of allspice and nutmeg and 1/4 tsp. cardamom. These blend of spices were complimentary. Very good flavor but just lacking in sweetness and the texture.

 
Jul 12, 2005

Sorry, didn't like these at all. Made exactly as recipe stated and found them bland except for the overwhelming taste of orange skin (and I only put in half the skin). Thanks anyway, Maria.

 

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Nutrition

  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 25.5 g
  • 8%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 2.6 g
  • 4%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 297 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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