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Date and Maple Syrup Muffins

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“I made these today, and we're enjoying them very much. Not having any wholemeal SR flour, I used white cake flour. Recipe is from Australian Good Taste magazine, November 1998.”

Ingredients Nutrition


  1. Preheat oven to 200°C Brush 12 medium, 80mls (1/3 cup) muffin pans with the melted butter to grease.
  2. Place the butter, dates, maple syrup and water in a small saucepan. Cover and heat over medium heat for 6 minutes, stirring Occasionally, or until the butter has melted. (See microwave tip at end of directions.)
  3. Remove from the heat and stir in the milk.
  4. Sift together flour and mixed spice in large bowl and return husks to bowl.
  5. Add date mixture and eggs and stir with a large metal spoon until just combined. Don't overmix - the mixture should be lumpy.
  6. Spoon mixture evenly into the greased muffin pans and bake in preheated oven for 20-25 minutes or until browned and cooked through when tested with a skewer.
  7. Turn muffins onto a wire rack and brush the tops with some of the extra maple syrup. Serve with the extra butter and drizzled with the remaining extra maple syrup.
  8. Notes & tips.
  9. Note: These muffins are great eaten hot from the oven, but are just as delicious at room temperature. They will keep well in an airtight container for up to 2 days. To reheat, place on baking tray, cover with foil and place in oven preheated to 180°C for 10 minutes.
  10. Microwave tip: place butter, dates, maple syrup and water in a medium heat-resistant, microwave-safe bowl or jug. Cover and cook for 2-3 minutes on Medium-High/650watts/70% or until the butter has melted.

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