Fresh Fig and Orange Muffins

Fresh Fig and Orange Muffins combine chopped figs and the flavors of orange and spice in this favorite autumn breakfast treat.

Fresh Fig and Orange Muffins

Fresh Fig and Orange Muffins

By Sue Lau | Palatable Pastime

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Fresh Fig and Orange Muffins is my recipe of the day with the blogging group Muffin Monday. We gather up our muffin recipes to share with you on the last Monday of the month.

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Fresh Fig and Orange Muffins

I love fresh figs and using them in baked goods. We have a small brown turkey fig that finally produced fruit this year, though not enough to use in a recipe. We ate those out of hand.

But whenever I see the displays of fresh figs at the grocery store I immediately think about how I might use them in a recipe. That’s how these muffins came to be. I didn’t want just fig, so I added orange and some spices. And finished them off with coarse sugar to give them some sparkle and crunch.

These smelled amazing while baking, and tasted just as good when done. The extras sent in to Bill’s co-workers disappeared quickly, too. They always appreciate when I bake. LOL

Muffin Monday

Fresh Fig and Orange Muffins

Fresh Fig and Orange Muffins

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Fresh Fig and Orange Muffins

Fresh Fig and Orange Muffins

Fresh Fig and Orange Muffins

Sue Lau, Palatable Pastime
No ratings yet
Prep Time 10 minutes
Cook Time 17 minutes
Course Breakfast, brunch, Muffins
Servings 15
Calories 149 kcal


  • 1 large muffin pan
  • Baker's release spray


Dry Mix:

  • 2-1/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 teaspoons orange zest
  • 1/2 teaspoon cinnamon

Wet Mix:

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup orange juice
  • 1/2 cup cooled melted butter
  • 6 tablespoons milk
  • 1 cup chopped fresh figs


  • 4 tablespoons coarse crystal sugars


  • Preheat oven to 400F.
  • Stir together dry mix in a mixing bowl.
  • In a separate smaller bowl, combine the wet mix, then add the wet mix to the dry.
  • Stir just enough to combine the two.
  • Spray 15 muffin cavities with baker's release spray then fill the cavities with batter.
  • Sprinkle the tops with coarse crystal sugar before baking.
  • Bake for 15-17 minutes or until domed and lightly browned.
  • Cool in pan ten minutes, then turn out and finish cooling on a wire rack.


From the kitchen of


Serving: 1gCalories: 149kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 39mgSodium: 228mgPotassium: 78mgFiber: 1gSugar: 17gVitamin A: 271IUVitamin C: 5mgCalcium: 52mgIron: 0.4mg
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Fresh Fig and Orange Muffins

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7 responses

  1. Growing up, I was spoiled by having access to fresh figs in both of my grandmothers’ backyards. I love them so much. I’ll bet your house smelled divine while the orange fig combination was baking!

    • We’ve got a turkey fig planted. Still trying to get that well established. I used store bought on these, but the house did smell wonderful!

    • We have it in a container, and are repotting it each season to a larger one. It goes dormant in winter and we keep it in the garage.

  2. I’m really curious. When I read this recipe I see no mention of figs except in the title. These comments about figs seem strange. Did you guys see a different recipe?

    • It really was a typo, I assure you. It happens! But thanks for letting me know about it. Not everyone takes the time to drop a note. And some may not have noticed the typo, while just making conversation about the muffins, as members of the blogging group occasionally do. I don’t expect anyone made this without figs.

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