Chai-spiced date muffins with coffee glaze

Turn a classic muffin into a show-stopping treat using a mix of spices, dates and a drizzle of coffee glaze, this recipe is a guaranteed hit.

12

15m

Note: + cooling and 5 mins standing time

25m

Ingredients

  • 1 cup (140g) chopped dates
  • 1/3 cup (80ml) boiling water
  • 2 cups (300g) self-raising flour
  • 3/4 cup (165g) brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground star anise
  • 1/4 tsp ground cardamom
  • 2 Coles Australian Free Range Eggs
  • 125g butter, melted
  • 1/2 cup (125ml) buttermilk
  • 1 tsp instant coffee powder
  • 1 tbs boiling water, extra
  • 1 cup (160g) icing sugar mixture
  • 2 tbs chopped walnuts

Method

STEP 1 

Preheat oven to 180°C. Line twelve 1/3 cup (80ml) muffin pans with paper cases. Combine the dates and water in a bowl. Set aside for 5 mins to soak.

STEP 2 

Combine the flour, sugar, cinnamon, cloves, nutmeg, star anise and cardamom in a large bowl. Whisk the eggs, butter, buttermilk and date mixture in a small bowl. Add the egg mixture to the flour mixture and stir until just combined (don’t overmix). 

STEP 3 

Divide the mixture evenly among lined pans. Bake for 25 mins or until a skewer inserted in the centre comes out clean. Transfer to a wire rack to cool.

STEP 4 

Stir coffee powder and extra water in a bowl until coffee dissolves. Stir in the icing sugar to form a runny paste. Drizzle over muffins. Top with walnut.

Dietary information

Peanut-free
Sesame-free
Soy-free
Yeast-free
Vegetarian

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.