Be sure to use unsulfured molasses—not sulfured or blackstrap—in this recipe. Also, buy the freshest, moistest dates you can find.
Recipe information
Yield
makes 1 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 375°F. Generously butter a standard 12-cup muffin pan; set aside. In a medium bowl, whisk together the flour, baking soda, salt, and bran; set aside.
Step 2
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the eggs one at a time. Add the sour cream and molasses; mix on low speed until just combined.
Step 3
Using a rubber spatula, fold in the reserved flour mixture, dates, and orange zest until just combined; do not overmix. Divide the batter evenly among the prepared muffin cups.
Step 4
Bake, rotating the pan halfway through, until a cake tester inserted in the center of one muffin comes out clean, 22 to 25 minutes. Transfer the pan to a wire rack to cool for 10 minutes. Turn the muffins on their sides in their cups, and let cool completely.
