Fresh Fig Muffins

With soft, sweet figs folded into a tender batter, Fresh Fig Muffins are ideal for breakfast or a snack! The recipe is quick, easy, and perfect for showcasing the natural sweetness of fresh figs!

No ratings yet

Print Pin

Course: Breads

Cuisine: American

Prep Time: 5

Cook Time: 15

Servings:

Calories: 132kcal

Ingredients

1 ½ Cup All Purpose Flour 180g
¾ Cup Sugar 150g
½ teaspoon Salt
2 teaspoon Baking Powder
1 Egg
¼ Cup Vegetable Oil
1 teaspoon Vanilla
½ Cup Milk
1 Cup Figs Chopped

Instructions

Preheat Oven to 375°F.
In a large bowl combine dry ingredients. Flour, Sugar, Salt, Baking Power and mix to combine. 1 ½ Cup All Purpose Flour, ¾ Cup Sugar, ½ teaspoon Salt, 2 teaspoon Baking Powder
Create a well in the middle of the dry ingredients and add Egg, Vegetable Oil, Vanilla and Milk. 1 Egg, ¼ Cup Vegetable Oil,1 teaspoon Vanilla, ½ Cup Milk
Whisk Egg mixture into dry ingredients.
Gently fold fresh figs into batter. 1 Cup Figs
Use paper Liner or spray muffin tins with cooking spray. Fill tins ¾ full.
Optional Tip: Sprinkle 1 teaspoon sugar on each muffin for a sweet flakey top or add a thin slice of Fresh Fig to top as garnish.
Bake at 375°F for the specific time for size muffin tins:
Jumbo Muffins - 20-24 Minutes
Regular Muffins - 15-18 Minutes
Mini Muffins - 9-12 Minutes

Notes

Baking Times

Bake at 375°F, adjusting the time based on your muffin tin size:

Jumbo muffins: 20-24 minutes
Regular muffins: 15-18 minutes
Mini muffins: 9-12 minutes

Keep an eye on them for that perfect golden-brown top!

Types of Figs

This recipe features Tiger Figs, known for their striking green skin with dark green stripes, but don’t worry—you can easily swap them out for Mission Figs or Turkey Figs. Honestly, any fresh fig will do the trick and taste just as delicious!

Storage & Make Ahead

Store: Keep your fresh fig muffins in an airtight container at room temperature for up to 5 days. To maintain their moist texture, you can also line the container with a paper towel to absorb any excess moisture.
Freeze: To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They’ll stay fresh in the freezer for up to 3 months. When you’re ready for a muffin, let it thaw at room temperature or warm it up in the microwave.
Make Ahead: If you're planning ahead, you can prepare the batter the night before and store it in the fridge. The next morning, simply scoop it into the muffin tins and bake as usual for fresh muffins without the morning rush!

Nutrition