Preheat oven:

Heat the oven to 350°F (175°C).

Puree figs:

Wash the figs, then process them in a food processor or blender until you get a smooth puree.

Mix wet ingredients:

In a large bowl, mix together the fig puree, egg, vanilla, milk, and sugar until well blended. Melt the butter until it is just liquid and not hot; add it to the bowl and stir to combine.

Whisk dry ingredients:

In a separate medium bowl, whisk together the flour, salt, cinnamon, and baking soda (or sift them together).

Combine wet and dry:

Add half of the dry mixture to the wet mixture and stir; then add the remaining dry mixture and mix just until combined, creating the fig muffin batter.

Fill muffin liners:

Place paper or silicone liners in a muffin or cupcake pan. Spoon batter into each liner until about three-quarters full.

Bake muffins:

Bake on the center rack for 22 to 26 minutes, or until a toothpick inserted into the center comes out clean and the tops are light golden brown.

Cool and enjoy:

Let the muffins cool in the pan for a few minutes, then move them to a wire rack to cool completely. Enjoy!