Food & Cooking Recipes Breakfast & Brunch Recipes Walnut Date Muffins 3.6 (21) 2 Reviews 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 Prep Time: 15 mins Total Time: 40 mins Servings: 12 These walnut and date muffins make a hearty breakfast that you can prepare in advance. Ingredients ¾ cup whole-wheat flour, spooned and leveled ¾ cup all-purpose flour, spooned and leveled ⅓ cup packed light-brown sugar 1 ¾ teaspoons pumpkin-pie spice 1 teaspoon baking soda ½ teaspoon salt ½ cup milk ⅓ cup light (mild) molasses 6 tablespoons light olive, canola, or safflower oil 2 large eggs 1 ¼ cups walnuts, coarsely chopped 1 cup pitted dates, coarsely chopped Directions Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners. In a large bowl, whisk together the flours, brown sugar, pumpkin-pie spice, baking soda, and salt. In a separate bowl combine milk, molasses, oil, and eggs; stir into dry ingredients, mixing just until moistened. Fold in walnuts and dates. Divide batter evenly among muffin cups. Bake until a toothpick inserted in center of a muffin comes out clean, 20 to 23 minutes. Cool 5 minutes in pan, and then remove and cool to room temperature. Cook's Notes These muffins freeze well; defrost individually for a quick and easy breakfast. Rate it Print