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Looking down at a round fig muffin with a cracked top, visible fig pieces and a dusting of cinnamon.

Fig Muffins

Buttermilk fig muffins made with fresh fig puree, cinnamon, and butter. Easy breakfast or snack recipe ready in under an hour.
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Prep Time 15 minutes
Cook Time 23 minutes
Total Time 48 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method

Ingredients
  

  • 6 to 7 large figs enough for 1 cup puree
  • 1 large egg
  • 1/4 cup milk 60g
  • 1/2 tsp vanilla extract 3g
  • 1/2 cup butter, unsalted or salted 113g
  • 1 cup white granulated sugar 120g; reduce to 1/2 cup if figs are very sweet
  • 2 cups all-purpose flour 240g
  • 1/2 tsp ground cinnamon 1g
  • 1/4 tsp salt 1g
  • 1/2 tsp baking soda 2g

Method
 

  1. Preheat oven:

    Heat the oven to 350°F (175°C).

  2. Puree figs:

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

  3. 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.

  4. Whisk dry ingredients:

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

  5. 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.

  6. Fill muffin liners:

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

  7. 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.

  8. 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!