I had my first fresh figs only a few years ago, when I was deep into exploring absolutely everything the markets here had to offer.
To be honest I wasn’t quite sure what to do with them at first. Do you peel them? Do you eat them whole?
Why do they seem to only last 2.5 minutes after getting them to the house?
It didn’t take long to find ways to work figs into nearly every meal I was having, especially if I had goat cheese on hand. My absolute favorite way to eat these sweet little fruits is to halve them, smear them with soft chevre, and then drizzle a little bit of local honey on top.
It seemed only natural that my next step would be to put all of these ingredients into a muffin.
The result is a muffin studded with sweet fruit and bursts of tangy goat cheese. They’re not your typical breakfast muffin, but that’s no excuse to not make them.
In fact, their distinctive flavor makes them ideal for a brunch, though you can easily freeze a batch of these to enjoy before work during the week. The muffins are best warm, of course, and they easily reheat after only a few seconds in the microwave.
The recipe uses fresh figs, but if there aren’t fresh figs where you are, feel free to use dried chopped figs. The resulting texture will be a little different, but you can prep the dried figs by soaking them in water for a bit before mixing them with the honey.
I also used goat cheese crumbles for these muffins, which are much easier to work with than soft, spreadable chevre. You could also try these with gorgonzola for an even more savory muffin, or add crumbles of either directly to the top of the muffin rather than a slice of fig.
- 1/2 cup diced figs plus 6 whole figs
- 1/4 cup plus 1 tablespoon honey, divided
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 1/2 cup 4 ounces goat cheese crumbles
- Preheat oven to 400°F and line a muffin tin with papers.
- Mix together chopped figs and 1 tablespoon honey. Set aside.
- In a large bowl, sift together flours, baking powder, baking soda, and salt.
- In another bowl, mix together brown sugar, remaining 1/4 cup honey, eggs, milk, and vanilla until well-blended.
- Stir wet ingredients into the dry ingredients until just mixed; make sure to not overmix.
- Gently fold in chopped figs and goat cheese crumbles. Divide batter among prepared muffin cups.
- Halve the whole figs and press one half into the top of each muffin.
- Bake for 12-15 minutes, until golden brown.
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Nutrition Information:Yield: 12
Amount Per Serving: Calories: 162Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 36mgSodium: 376mgCarbohydrates: 28gFiber: 2gSugar: 11gProtein: 6g
More fig recipes you might like:
Fig and Balsamic Beef Kabobs – My Baking Addiction
Figgy Piggy Pizza – Dessert for Two
Goat Cheese Soufflé with Caramelized Onions and Figs – Creative Culinary
Prosciutto, Fig and Cheese Twists – Stetted
Roasted Sweet Potatoes with Dried Figs – Stetted