Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or grease it lightly.
Chop soaked dates into small, uneven pieces—about 1/4 inch—then set aside to distribute evenly in the batter.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and nutmeg until evenly combined.
In a separate bowl, cream the softened butter and brown sugar together using a whisk or spatula until the mixture is light, fluffy, and slightly pale.
Add eggs one at a time to the butter mixture, beating well after each addition until smooth and glossy.
Stir in vanilla extract, then pour in the milk, mixing until just combined. The batter should be thick but pourable.
Gently fold in the chopped dates into the batter, making sure they are evenly distributed without overmixing.
Spoon the batter into the prepared muffin cups, filling each about 3/4 full and smoothing the tops gently.
Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely or serve warm.
Enjoy these cozy, chewy muffins with a cup of tea or coffee, savoring the pockets of caramelized dates and warm spices.
