Name: Sticky toffee chickpeas muffins
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Makes 10
Ingredients: 250g Medjool dates, pitted and coarsely diced; 400g can of unsalted chickpeas, drained; 50g dark muscovado sugar; 50g butter, softened; 2 eggs; 100g self-raising flour; 50g ground almonds; 1 tsp baking powder; 2 tsp mixed spice (or a blend of sweet spices such as cinnamon, cardamom, cloves, nutmeg, and mace); 2 tbsp dark muscovado sugar; 4 tbsp double cream

Instructions

Step 1

Grab a heatproof jug and toss in your 8 dates. Pour 80ml of boiling water right over them, then cover the jug with its lid and let everything sit for 15 minutes. You want those dates to get nice and soft, so give them a gentle poke with a fork after the wait—if they're still firm, microwave them for about 40 seconds to speed things along. This step is what makes your toffee sauce all sticky and luscious, so don't rush it!

Step 2

Preheat your oven to 375°F (190°C) and prep your muffin tin by lining 10 of the 12 cups with paper cases. In a large bowl, combine the soaked dates, chickpeas, sugar, and butter, then use a hand blender to pulse everything into a smooth, sticky purée. Whisk in the eggs until fully incorporated, then fold in all but 2 of the remaining dates, reserving a few chunks for sprinkling on top later.

Step 3

Now grab your largest mixing bowl and add the flour, ground almonds, baking powder, and those warm spices. Give them a quick stir with your spatula to distribute everything evenly, then sprinkle in a good pinch of salt. Fold everything together just until you see no more dry streaks – stop as soon as the mixture starts to come together, even if it looks a little shaggy. If your batter feels too thick to work with, splash in a tablespoon of milk at a time until it loosens up enough to spoon easily. Grease your muffin tin really well or line it with paper cases, then portion the batter evenly between each cup – they should be about three-quarters full. Slide them into your preheated oven and bake for 20 to 30 minutes, rotating the pan halfway through so they brown evenly. You'll know they're ready when the tops have puffed up and turned golden brown, and a toothpick inserted into the center comes out clean. Let them cool in the pan for five minutes before transferring to a wire rack – that's when you'll see those beautiful domed tops starting to crack slightly around the edges.

Step 4

While your muffins are baking, let's tackle that luscious toffee topping. Grab a small saucepan and combine the dark muscovaro sugar with 4 tablespoons of cream over medium-low heat. Stir gently until the sugar dissolves and the mixture transforms into a thick, glossy sauce that has a slightly gelatinous pull when you lift the spoon—think warm honey consistency. Once it reaches that silky texture, whisk in the remaining 2 tablespoons of cream until fully incorporated, then remove from heat and let it cool slightly while you prepare the date garnishes. Take your remaining dates and slice them lengthwise into thin strips—you should get about 10 elegant slivers. As soon as your muffins come out of the oven and are still piping hot, drizzle each one generously with that dreamy toffee sauce. Top each muffin with a single date strip, then resist the urge to dig in immediately—let them cool completely so the flavors can settle and the sauce firms up just slightly.