One-bowl sticky date muffins

When I did my sabbatical in England, I fell in love with sticky toffee pudding, that dark, gooey, and irresistibly sweet dessert. The magic of sticky toffee pudding lies in its primary sweeteners: dates and brown sugar, which create a rich, caramelly flavor. Craving these notes as fall approaches, I decided to merge them with a simple muffin recipe.

I have a collection of one-bowl muffin recipes, so I modified one to create a sticky toffee pudding-inspired muffin. This version is a healthier alternative to the traditional pudding, as it gets most of its natural sweetness from dates. It's a perfectly justifiable choice as a light dessert or even a breakfast!

One-bowl sticky date muffins

8 ounces dates (pitted)
1 cup very hot water
4 T (1/4 cup) butter, melted
2 cups self-rising flour
2/3 cup dark brown sugar
1 teaspoon vanilla extract
2 medium eggs
1/2 cup milk of choice
1/2 t cinnamon (optional)

Cover dates with 1 cup very hot water. Let soak for at least 15 minutes, then mash the dates with a fork until they are a rough paste. Reserve the soaking liquid. 

Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners. 

In a large bowl, mix the dry ingredients, then add the wet ingredients. Fold everything together just until no dry pockets remain. The batter will be very thick. Spoon the batter into liners, filling them until they are quite full. 

Bake for 5 minutes at 425. Then, keeping the muffins in the oven, reduce the oven temperature to 350°F. (This initial temperature burst helps it to rise.) Bake for about 25 min total.