Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it.
Chop the Medjool dates into small, sticky pieces. If they're a bit dry, soak them in warm water for 10 minutes, then drain thoroughly and chop finely. The aroma should be sweet and rich.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, and salt until evenly combined. This creates a flavorful dry base for your muffins.
In a separate bowl, melt the butter and let it cool slightly. Then, whisk in the eggs one at a time, followed by the vanilla extract and milk. Mix until the batter is smooth and slightly frothy, with a fragrant aroma.
Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix—the batter should be tender and slightly thick.
Gently fold in the chopped dates, distributing them evenly throughout the batter. The mixture will be sticky and fragrant with caramel notes from the dates.
Spoon the batter into the prepared muffin cups, filling each about three-quarters full. This helps the muffins rise evenly and creates a lovely domed top.
Bake the muffins in the preheated oven for 20–25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. The aroma should be warm and caramel-like.
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 completely, allowing the gooey pockets of date sweetness to set just right.
Once cooled, enjoy these muffins warm or at room temperature. Their tender crumb, rich caramel flavor, and soft, moist texture make them a cozy treat any time of day.
