Preheat your oven to 180°C (350°F) and set the oven thermometer inside to ensure accurate temperature. Grease your muffin tin or line with paper liners to prevent sticking.
Chop the Medjool dates into small pieces about 1/4 inch chunks. Set aside to fold into the batter later.
In a large mixing bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. This creates a light, airy base for the muffins.
In a separate bowl, melt the butter and let it cool slightly. Whisk in the brown sugar until the mixture is smooth and fragrant—about 1 minute, and it will look slightly glossy.
Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract—this helps build a rich, fragrant base for your muffins.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined; avoid overmixing to keep the muffins light and tender.
Carefully fold in the chopped dates, distributing them evenly through the batter. The thick batter will be sticky but manageable.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. Use the back of a spoon or a spatula to smooth the tops for an even bake.
Bake in the preheated oven for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops will be slightly crisp, and you’ll smell a warm caramel aroma filling your kitchen.
Remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool slightly—this prevents sogginess and helps set the crumb.
Allow the muffins to cool for at least 10 minutes before serving. They are best enjoyed warm or at room temperature, perhaps with a pat of butter or a drizzle of honey for extra indulgence.
