Food & Cooking Recipes Breakfast & Brunch Recipes Orange-and-Date-Crumble Muffins Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Lennart Weibull Prep Time: 20 mins Total Time: 1 hr 20 mins Yield: 1 dozen Dates and orange zest add an unexpected twist to this coffee cake-inspired muffin. Ingredients Muffins 1 stick unsalted butter, melted, plus more for brushing (optional) 1 cup old-fashioned rolled oats 1 cup unbleached all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup lowfat buttermilk ½ cup packed light-brown sugar Finely grated zest of 1/2 orange 2 large eggs, room temperature ½ cup chopped pecans ½ cup chopped pitted Medjool dates (about 5) Crumble ¾ cup old-fashioned rolled oats ¼ cup unbleached all-purpose flour ¼ cup packed light-brown sugar Pinch of kosher salt 4 tablespoons cold unsalted butter, cut into small pieces Directions Muffins:Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with baking cups, or lightly brush with butter. In a medium bowl, whisk together oats, flour, baking powder, baking soda, and salt. In another bowl, whisk together buttermilk, butter, brown sugar, orange zest, and eggs. Stir wet ingredients into dry until just combined. Fold in chopped pecans and dates. Crumble:In a small bowl, combine oats, flour, brown sugar, and salt. With your hands, work in butter until large, moist clumps form. Divide batter evenly among muffin cups; top with crumble. Bake until golden and tops spring back when lightly touched, about 20 minutes. Let cool 5 minutes in tin, then transfer to a wire rack and let cool completely. Rate it Print