Orange Date Muffins Recipe

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!

—pkelley

See full review »

Most Helpful Critical Review

Oct 09, 2003

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

—icesx

See full review »

16 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.

—Princetonbound

See full review »

Sep 10, 2003

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

—A cook from AB.

See full review »

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.

—skins_in_the_kitchen

See full review »

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.

—TUNISIANSWIFE

See full review »

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.

—JACQUI

See full review »

May 09, 2005

Mmmm, these were fantastic. I was a tad hesitant to put the entire orange, skin and all into the muffin, but they turned out just right! Instead of sour cream I used peach yogurt because it was all I had and the recipe still worked well. One of the best muffins I ever tasted.

—Extra Foamy

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Date Flecked Orange Muffins

Orange Raisin Muffins

Orange Chocolate Muffins

Date Orange Bread

Orange Muffins

Cinnamon Streusel Orange Muffins

Cranberry Orange Muffins with Truvia(R) Baking Blend

Orange Juice Muffins with Honey Spread

Orange Muffins

Orange Spice Muffins

ADVERTISE WITH US

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.

Nutritional Information

Orange Date Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 134
Calories from Fat: 24

% Daily Value *
Total Fat 2.6g 4 %
Saturated Fat 1.4g 7 %
Cholesterol 22mg 7 %
Sodium 297mg 12 %
Potassium 123mg 3 %
Total Carbohydrates 25.5g 8 %
Dietary Fiber 1.3g 5 %
Protein 2.8g 6 %
Sugars 11.7g
Vitamin A 3 %
Vitamin C 21 %
Calcium 9 %
Iron 10 %
** Thiamin 16 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 4 %
Folate 22 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.