Sticky Toffee Chickpea Muffins with Date-Caramel Finish
Soft, warmly spiced muffins enriched with chickpeas for moisture and body, then finished with a sticky date-caramel flavour. Ideal for an afternoon bake, lunchboxes, or a cosy pud…
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Servings: 12 | Prep: 20 min | Cook: 22 min | Total: 42 min
Tags: afternoon tea, baking, chickpeas, dates, muffins, sticky toffee
Ingredients
- 180.0 g pitted dates (roughly chopped)
- 180.0 ml boiling water (for soaking the dates)
- 1.0 tsp bicarbonate of soda (for softening the dates)
- 240.0 g cooked chickpeas (drained and well rinsed)
- 100.0 g unsalted butter (melted, plus a little extra for greasing if needed)
- 120.0 g light brown sugar (packed)
- 2.0 eggs (room temperature)
- 2.0 tsp vanilla extract
- 180.0 g plain flour (sifted if lumpy)
- 2.0 tsp baking powder
- 1.0 tsp ground cinnamon
- 1.0 pinch fine salt
Instructions
- Preheat the oven to 180°C on a medium heat setting and line a 12-hole muffin tin, then leave it to heat fully for about 10 minutes until evenly hot.
- Place the chopped dates in a bowl, pour over the boiling water, stir in the bicarbonate of soda, and let the mixture stand for 10 minutes until the dates look very soft and the liquid turns deep brown.
- Blend the soaked dates with their liquid, the chickpeas, melted butter, light brown sugar, eggs, and vanilla on a medium-high setting for 1 to 2 minutes until very smooth, thick, and glossy with only tiny flecks remaining.
- Whisk the flour, baking powder, cinnamon, and salt together in a separate bowl, then season the batter stage by ensuring the salt is evenly dispersed so the sweetness tastes balanced in the finished muffins.
- Fold the dry ingredients into the date-chickpea mixture gently but thoroughly for about 30 seconds until no dry streaks remain, stopping as soon as the batter looks uniform and slightly airy.
- Divide the batter evenly between the muffin cases, filling each about three-quarters full, and bake on the centre shelf for 18 to 22 minutes until the tops are domed, spring back lightly when pressed, and a skewer comes out with a few moist crumbs rather than wet batter.
- While the muffins bake, heat the double cream and dark brown sugar in a small saucepan over a low heat for 3 to 5 minutes, stirring often, until the sugar dissolves and the sauce becomes smooth, lightly thickened, and smells like toffee.
- Stir 2 tablespoons of the remaining date puree from the bowl residue or any reserved soaked date mixture into the warm sauce over a low heat for 30 seconds until it turns slightly darker and develops a fuller date-caramel flavour.
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