If you struggle with ideas for suhoor, these date muffins with salted caramel are going to be on repeat! They’re made with dates and yogurt, they’re super moist and my kids absolutely loved them. They also look super pretty in the homemade muffin cases I made using Diamond dual sided non stick baking paper. It also helps with the perfect lift and zero clean up!
Date Muffins with Salted Caramel
Prep time:
Cook time:
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- Ingredients
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BY YASMINE IDRISS
If you struggle with ideas for suhoor, these date muffins with salted caramel are going to be on repeat! They’re made with dates and yogurt, they’re super moist and my kids absolutely loved them. They also look super pretty in the homemade muffin cases I made using Diamond dual sided non stick baking paper. It also helps with the perfect lift and zero clean up!
Ingredients
Makes 12 muffins
- 2 cups wholemeal flour
- 1 cup (packed) soft brown sugar
- 1½ tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp salt
- ½ tsp. baking soda
- 200g unsalted butter, room temp
- 1 cup plain yogurt (laban)
- 1 tsp vanilla extract
- 3 large eggs
- 170 grs soft dates, pitted, chopped
For the caramel
- 1/2 cup (100 g) sugar
- 1/2 cup (120 ml) whipping cream, warmed
- Pinch sea salt
- 1 tbsp (30 g) butter
- ½ tsp vanilla
Method
- 1)
Preheat oven to 170C.
- 2)
Cut squares of 6 inches, pinch on 4 corners to create muffin cases.
- 3)
Beat dry ingredients in a large bowl of a stand alone mixer with a whisk until well combined.
- 4)
Add butter and use beater to mix on medium-low speed until mixture resembles sand.
- 5)
Add yogurt and vanilla and continue to beat, add 1 egg at a time, and beating between each addition.
- 6)
Add dates, and beat until incorporated. Do not over beat.
- 7)
Transferred into prepared muffins tins lined with your handmade muffin tins.
- 8)
Bake cake until a tester inserted into the center comes out clean and muffins spring back slightly when pressed, about 30 min.
- 9)
Transfer to a cooling rack and enjoy warm or Toom temperature with the caramel.
For the caramel
- 1)
In a large pot place the sugar and heat on medium high swirling the sugar until it is light amber and is completely dissolved. This will take 7-10 mins. Stay close, it burns fast.
- 2)
Once caramel appears, add 1\2 cup of warmed heavy cream, off fire. Allow for boiling to settle, and then whisk to combine. Add salt and butter. Whisk until smooth and transfer to a Pyrex pitcher to cool.