These muffins are inspired by a favorite dessert: sticky toffee pudding. But they are revamped for breakfast and renamed with hope that as you present your beloved with a plate of these, you'll be invited to open your Filofax and check on next Friday night.
Recipe information
Yield
Makes 12 muffins
Ingredients
STREUSEL TOPPING
MUFFINS
Preparation
To make the streusel topping:
Step 1
In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in butter until well combined and mixture begins to hold together a bit. Set aside.
To make the muffins:
Step 2
Preheat the oven to 375°F. Butter a 12-cup muffin tin. Place the dates in a shallow bowl (in a single layer if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.
Step 3
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
Step 4
In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere. Bake for 20 to 25 minutes.
