These fresh fig muffins are soft, buttery, and stuffed with crunchy walnuts!
I recently posted a recipe to use up any leftover peaches from this summer – these delicious peach crumb bars! They were such a massive hit with my family, especially since no one had to stuff their faces with slightly mushy, overripe peaches.
However, if you’re like our family in quarantine, these aren’t the only fruit you’ve got sitting in your refrigerator. Hidden among those delightful piles of pumpkins, apples, plums, and squash, we currently have a heaping box of late summer figs, forgotten and about to rot.
I love figs, but I’ve had my fair share of failed fig recipes. They can be pretty finicky to bake with just because they release so much moisture when baking. I have to say, I was initially quite hesitant to make muffins with figs for that very reason, but all was forgotten when I took a bite of these fluffy beauties! These fresh fig muffins are so tender, with that perfect golden top and soft, buttery center. And the best part: these don’t get soggy! Yup, you read that right. None of that weird, mushy and rubbery texture to be found here!
Tips and Tricks for Fig Muffins
Overmixing: It’s really important to only mix this batter until just combined! A batter that has been overmixed will result in a tough, chewy muffin. As soon as you can’t see any more dry streaks of flour, stop mixing.
Walnut and Fresh Fig Muffins
Course: Breakfast, Snacks12
muffins15
minutes20
minutes45
minutesThese walnut fig muffins are tender, buttery, and packed with both sweet figs and crunchy walnuts.
Ingredients
2 cups all-purpose flour
2 and 1/4 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup (1 stick) unsalted butter, melted and cooled
1/2 cup whole milk
2 large eggs
1 teaspoon vanilla extract
2 cups figs, diced
1 cup chopped walnuts
Instructions
- Preheat the oven to 375°F. Grease a 12-cup muffin pan or line with cupcake liners.
- In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Set aside.
- Whisk the granulated sugar, brown sugar, butter, and milk in a medium bowl. Add the eggs and vanilla extract and mix.
- Slowly add the wet ingredients to the dry ingredients and whisk together until just combined. Gently fold in the diced figs and the walnuts with a wooden spoon.
- Spoon the batter into the prepared muffin pan. Bake for 20-25 minutes or until the tops of the muffins are golden brown. Let cool in the pan for 5 minutes before removing the muffins from the pan and placing them on a wire rack to finish cooling.
Notes
- Make Ahead: Muffins can be made up to 3 days ahead; store in an airtight container at room temperature.
🤔 I’m wondering if I could use the 6 count jumbo tins to make these.. What do you think the time adjustment should be…
What a wonderful recipe! I just made it, and I can’t wait for the muffins to cool. Thank you so much for sharing this.
Made these this morning. Delicious! I can’t quit eating them. Plan to make another batch for the freezer. Thanks for the recipe
Made these today with fresh ripe figs from our yard. I followed the recipe explicitly and they came out perfectly.
Made two batches today one with fresh blackberries and one with fresh figs I picked yesterday. Big hit everyone loved them.
I’ll have to try these with fresh blackberries – that sounds delicious!
Delicious! I didn’t have fresh figs so used figs I had canned. They turned out yummy!
Looks yummy must try 🙂