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
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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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
- Cinnamon Pear Muffins from A Day in the Life on the Farm
- Fresh Fig and Orange Muffins from Palatable Pastime
- Honey Oat Muffins from Jolene’s Recipe Journal
- Sourdough Maple Pecan Muffins from Karen’s Kitchen Stories
- Spiced Cheddar Cornbread Muffins from Food Lust People Love
Fresh Fig and Orange Muffins
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Fresh Fig and Orange Muffins
Fresh Fig and Orange Muffins
Equipment
- 1 large muffin pan
- Baker's release spray
Ingredients
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
Topping
- 4 tablespoons coarse crystal sugars
Instructions
- 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.
Notes
Nutrition
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