Fresh Fig Muffins

Fresh Fig Muffin
(Christmas in July?)

From "The Figgery" today. . .I baked this Fresh Fig Muffin recipe adapted from The Craft of Baking by Karen DeMasco.   These turned out GREAT!  Tasted wonderful warm and at room temperature.  Hopefully they will freeze well, as I was able to get 15 muffins out of this recipe.  Albeit using my "seasonal" cup cake paper cups.  I don't like to try and pry muffins out of the tin, but I do like an after-holiday sale.  I can usually pick these up for 10 to 25 cents a package.  I also think the designs are pretty.

The changes I made were using Celeste figs and sprinkling some Sugar in the Raw on top before baking for sparkle.  Next time I may try subbing out 1/4 to 1/2 of whole wheat flour.  I will try 1/4 cup first, as these are so light as they are.  Also the cinnamon-y/brown sugar muffin base smells and tastes just heavenly as it is baking and afterwards.   I bet you could make these again and sub out pieces of apple, or blueberries, or peaches for the figs.  Add walnuts or almonds.   This recipe is definitely a winner!

FRESH FIG MUFFINS

1 cup all purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1/2  cup buttermilk
1 large egg
1/2 tsp vanilla extract
3/4 cup dark brown sugar
4 Tbsp unsalted butter, at room temperature
1 cup chopped fresh figs (I quartered the smaller Celeste figs)

Preheat the oven to 350 F degrees. Generously butter a standard 12 cup muffin pan or line it with paper liners.

In a small bowl, whisk together the flour, cinnamon, baking soda, and salt.

In a second small bowl, whisk together the buttermilk, egg, and vanilla.

Using an electric mixer (if you have a paddle attachment, use it.  I used the regular Kitchen Aid one), beat the butter and brown sugar until well combined.

With the mixer at low speed, alternate adding the the dry and liquid ingredients - 1/3 flour mixture, 1/2 buttermilk mixture, 1/3 flour mixture, 1/2 buttermilk mixture, 1/3 flour mixture. Mix until just combined. Do not overmix.

Remove bowl from the mixer and gently fold in the figs.

Fill the muffin cups 3/4 full.

I love my Pampered Chef stoneware.
A nice remembery gift from a very dear friend of mine

Bake until the muffins are a deep golden brown in color, 25-30 minutes. Transfer pan to a wire rack and let cool for 10 minutes. Then turn out muffins from the pan and let them cool completely.

Makes 12 to 15 muffins.

Look carefully -You can see the melted and caramelized  figs inside

P.S.  How impressed was I by this recipe??  I just bought the cookbook!  Since it was published in 2009, Amazon has them new and used starting at $3.99.  Target and Walmart also sell it online, if you have a gift card from them - I'd consider getting this cookbook.  And then give the giver something you made from it.