Chop the dates into small, sticky pieces. If they seem dry, soak them in hot water for 5 minutes, then drain and chop again.
In a large mixing bowl, whisk together the flour, baking soda, and salt until evenly combined and the mixture looks light and airy.
In another bowl, melt the butter and let it cool slightly. Whisk in the eggs and honey or maple syrup until the mixture is smooth and slightly frothy.
Fold the chopped dates into the wet mixture, ensuring they are evenly coated and distributed.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together with a spatula just until combined, being careful not to overmix.
Spoon the batter into a prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
Bake in a preheated oven at 180°C (350°F) for 20 to 25 minutes, or until the muffins turn golden on top and a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, allowing the structure to set.
Transfer the muffins to a wire rack and let them cool slightly before serving. Enjoy warm or at room temperature for the best cozy experience.
