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
