Whole-wheat flour keeps these nutty muffins on the healthy side, while hints of coffee and honey make them extra delicious.
- 1 cup strong coffee
- 5 ounces pitted Medjool dates
- 1 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1/2 teaspoon coarse salt
- 1 tablespoon baking soda
- 2 large eggs, room temperature
- 1/4 cup honey
- 1/2 cup granulated sugar
- 1/2 cup safflower oil
- 1 1/2 cups whole milk
- 1/2 cup chopped walnuts
Preheat oven to 400 degrees. Line two 12-cup muffin tins with paper liners.
Bring coffee to simmer in small saucepan. Add dates, remove from heat, and cool to room temperature. Drain and chop dates. Reserve liquid for another use.
In a large bowl, whisk together flours, salt, and baking soda. In a separate bowl, whisk together eggs, honey, sugar, oil, and milk.
Whisk wet ingredients into dry ingredients. Fold in dates and walnuts. Fill muffin cups three-quarters full.
Bake 20 minutes, or until golden brown and toothpick inserted into center of muffin comes out clean.
Cool 5 minutes in pan before removing.