Why You’ll Love This Recipe
I love this recipe because the figs give the muffins a natural jam-like sweetness and extra moisture, so they never turn out dry. The warm spices pair beautifully with the fruit, and the muffins rise with a soft, fluffy crumb. I also appreciate how versatile they are—I can serve them fresh in the morning, pack them for school lunches, or enjoy them as an afternoon snack with coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Cinnamon
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Nutmeg
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Dried figs, chopped (or fresh figs when in season)
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Eggs
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Brown sugar
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Vegetable oil (or melted butter)
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Milk (or buttermilk for extra tenderness)
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Vanilla extract
Directions
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I preheat my oven to 375°F (190°C) and line a muffin tin with paper liners.
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In a bowl, I whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In another bowl, I beat together eggs, brown sugar, oil, milk, and vanilla until smooth.
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I add the dry ingredients to the wet mixture and stir just until combined—being careful not to overmix.
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I fold in the chopped figs gently.
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I divide the batter evenly among the muffin cups, filling them about two-thirds full.
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I bake for 18–22 minutes, or until a toothpick comes out clean.
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I let them cool slightly before serving warm or at room temperature.
Servings and timing
This recipe makes about 12 muffins. The prep time is around 15 minutes, and baking time is about 20 minutes, so the total time is about 35 minutes.
Variations
Sometimes I add chopped nuts like walnuts or pecans for crunch. I’ve also stirred in shredded coconut or oats for extra texture. When I want a slightly healthier version, I swap half the flour for whole wheat flour or use maple syrup instead of brown sugar. For a richer flavor, I like replacing the milk with buttermilk.
storage/reheating
I store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week or freeze them for up to 3 months. To reheat, I warm them in the microwave for about 15 seconds or pop them in a 300°F (150°C) oven until just heated through.
FAQs
Can I use fresh figs instead of dried figs?
Yes, I can use fresh figs when they’re in season. I just chop them finely and fold them into the batter.
How do I keep my muffins from being too dense?
I avoid overmixing the batter and make sure my baking powder and baking soda are fresh for a good rise.
Can I make mini muffins with this recipe?
Yes, I often make mini muffins by reducing the bake time to about 10–12 minutes.
What’s the best way to chop dried figs?
I find it easiest to snip them with kitchen scissors lightly coated with oil to keep them from sticking.
Can I add other fruits to these muffins?
Yes, I sometimes mix in raisins, cranberries, or chopped apples along with the figs for extra flavor.
Conclusion
These fig muffins are a simple yet flavorful bake that I always enjoy making. I love their moist texture, warm spices, and natural sweetness from the figs. They’re versatile, easy to prepare, and perfect for any time of day, whether I’m serving them fresh out of the oven or enjoying them later in the week.
Print
Fig Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These moist and fluffy fig muffins are naturally sweet and perfect for breakfast or snacking. A simple and delicious way to enjoy figs any time of day.
Ingredients
1 ½ cups all-purpose flour (or whole wheat flour)
1 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
½ cup brown sugar (or coconut sugar)
½ cup plain Greek yogurt (or sour cream)
⅓ cup vegetable oil (or melted butter)
2 large eggs
1 tsp vanilla extract
1 cup chopped figs (fresh or dried)
¼ cup milk (as needed to loosen batter)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, mix sugar, yogurt, oil, eggs, and vanilla until smooth.
Add wet ingredients into dry ingredients, stirring gently until just combined. Do not overmix.
Fold in chopped figs. If batter seems too thick, stir in a splash of milk.
Divide batter evenly among muffin cups, filling about ¾ full.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Let cool slightly before serving warm.
Notes
Use fresh figs in season or dried figs year-round.
Add chopped nuts (pecans or walnuts) for extra crunch.
Drizzle with honey or spread with cream cheese for serving.
Muffins freeze well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Muffins
- Method: Baking
- Cuisine: American
