These caramel date muffins are a delightful treat, perfect for any occasion. Paired with a luscious butterscotch sauce, they are sure to impress.
Combine the dates and water in a saucepan and bring to a boil.
Boiling the dates softens them, making them easier to blend into the batter.
Remove from heat and stir in the baking soda. Let the mixture cool for 5 minutes.
The baking soda helps to neutralize the acidity of the dates and enhances the texture of the muffins.
In a mixing bowl, sift the flour and add the sugar, egg, milk, and the cooled date mixture. Stir until just combined.
Avoid overmixing the batter to keep the muffins light and fluffy.
Spoon the batter into a greased or lined muffin pan, filling each cup about three-quarters full.
Use a cookie scoop for even portions and to minimize mess.
Bake in a preheated oven at 180°C (350°F) for 20 minutes or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
To make the sauce, combine the sugar and cream in a saucepan. Stir over low heat until the sugar dissolves, then simmer for 5 minutes.
Stir constantly to prevent the sauce from burning or sticking to the pan.
Serve the muffins warm or at room temperature, drizzled with the butterscotch sauce.
For an extra indulgence, serve with a dollop of whipped cream or a scoop of vanilla ice cream.
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