Orange Date Muffins

    35 mins

    Oranges and their rind flavour these muffins that practically beg you to celebrate winter!

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    Serves: 12 

    • 1 orange with peel, chopped
    • 100ml orange juice
    • 75g chopped dates
    • 1 egg, beaten
    • 4 tablespoons caster sugar
    • 200g plain flour
    • 1 tablespoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 100ml sour cream

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Preheat oven to 180 C. Grease muffin tin.
    2. In a large bowl, stir together chopped orange, orange juice, dates and sugar. In a separate bowl, mix together flour, baking powder, bicarbonate of soda and salt. Stir flour mixture into orange mixture just until combined. Do not over mix. Fold in soured cream. Spoon batter into prepared muffin tin.
    3. Bake in preheated oven for 15 to 20 minutes, until a small knife inserted into centre of a muffin comes out clean. Remove from tin and let cool before serving.

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    Reviews in English (30)


    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!  -  15 Nov 2003  (Review from Allrecipes US | Canada)


    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.  -  19 Jun 2006  (Review from Allrecipes US | Canada)


    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!  -  24 May 2011  (Review from Allrecipes US | Canada)