Best Homemade Healthy Fresh Fig Muffins Recipe

Looking for the best homemade Fresh Fig Muffins recipe?

You can prepare our easy recipe at home in less than one hour.

Fresh Fig Muffins are a perfect sweet breakfast or on the go snack. We like to enjoy hot muffins right out of the oven, slathered with ricotta, cream cheese or butter.

You can also serve them as a decadent dessert accompanied by scoops of vanilla ice cream, chopped nuts, caramel sauce or warm fig jam.

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History of Muffins

A muffin is an individual-sized, baked product most commonly associated with morning mealtime. It’s one of the most popular on-the-go breakfasts that can easily be made ahead and stored in the freezer to enjoy later.

Muffins can refer to two distinct baked goods, a part-raised unsweetened flatbread that is baked and then cooked on a griddle, and a cupcake-like sweet or savoury quickbread that is leavened with baking powder and baked in a mold.

While the most common quickbread muffins are sweetened (such as lemon blueberry muffins, mincemeat muffins and morning glory muffins), there are also savoury varieties such as jalapeno cheddar cornbread muffins and cheddar apple muffins.

The flatbread “English Muffin” variety is of British origin, and dates from at least the early 18th century, while the quickbread originated in Canada and America during the 19th century.

One 19th century source suggests that muffins may be related to the Greek bread maphula, a cake baked on a hearth or griddle. Culinary historians also look to the Old French mou-pain, meaning soft bread, which may have been corrupted into “mouffin.”

The word is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake. The expression muffin-man, meaning a street seller of muffins, is attested in a 1754 poem, which includes the line: “Hark! the shrill Muffin-Man his Carol plies…”

One of Canada’s top selling cookbooks of the 1980s was Muffin Mania, which helped popularize muffin making from Newfoundland to British Columbia. Homemade muffins were originally prepared as a healthy breakfast option, high-fibre mid-afternoon snack or low calorie dessert.

In 1997, muffins were popularized once again in Seinfeld’s now famous “The Muffin Tops,” episode. Like many muffin lovers, Elaine shared her love for only eating muffin tops. She hilariously talks about the fact that muffin stumps are not worthy of consumption as they don’t have the desirable crunchy texture. She shares the idea of opening a store that sells just muffin tops with her ex-boss and is outraged when he steals her idea.

When he offers her 30% of the profits to help his struggling business, they initially give the unused stumps to a homeless shelter. But after they get complaints about the missing muffin tops by a charity worker, they have to get rid of them elsewhere. Newman eventually takes the muffin stumps off their hands, smiling with glee!

Ingredients you'll need to make Fresh Fig Muffins.
Ingredients you’ll need to make Fresh Fig Muffins.

My Family Loves Fresh Fig Muffins

One of my fondest memories growing up as a kid was waking up in the morning at our family cottage in Muskoka and smelling freshly baked muffins.

My family’s two favourite recipes were Banana Chocolate Chip Muffins and Lemon Blueberry Muffins. In the summer we’d forage for wild blueberries and incorporate them into out favourite baked goods. My sister was the family blueberry fan while I was mostly obsessed with the marriage of banana and chocolate.

After traveling to Turkey, Greece and Italy I fell in love with figs. I developed this recipe for my family, which features chopped dried figs in the muffin batter that offer a delightful chew. I topped the muffins with a fresh fig slice and oatmeal crumble. An eye-catching breakfast or brunch idea!

Mix dry ingredients and wet ingredients in separate bowls before combining.
Mix dry ingredients and wet ingredients in separate bowls before combining.

Buying VS Making Homemade Muffins

Today, muffins are often sold at grocery stores, McDonald’s cafes and coffee shops like Starbucks and Tim Horton’s. Unfortunately most commercially prepared muffins are simply cupcakes without the icing.

Read the ingredients list and you’ll find store bought muffins are full of sugar, fat and “flavourings” rather than real fresh fruit, vegetables and herbs. The excessive sugar, salt, fat and additives in commercial muffin recipes allow the grocery stores and coffee shops to extend the shelf life so they don’t go stale as quickly as a homemade muffin would.

The best way to enjoy healthy muffins is by preparing them at home, allowing you to control the proportion of ingredients. We suggest eating muffins fresh the day they are prepared. If you have any leftovers muffins pack 3-4 in a ziplock bag in your fridge and simply warm them up the next day in the oven. You can use a microwave to reheat muffins but they won’t produce the desired crunchy texture.

Any remaining Fig Muffins should be stored in the freezer and can keep for 2-3 months. We like to double our muffin recipes when we prepare them so we have a storage of yummy muffins in the freezer that we can easily enjoy several weeks later.

Fill Fresh Fig Muffin batter into a greased tin and top with fresh fig slice.
Fill Fresh Fig Muffin batter into a greased tin and top with fresh fig slice.

Best Fig Muffin Recipe

There’s no better comfort food than a steaming, moist fresh fig muffin straight out of the oven. Homemade muffins can be easily stored in the freezer to extend their shelf life and are a great on-the-go breakfast snack.

So what qualities make the best muffins? The perfect muffin must be crunchy on the outside, well leavened so the muffin cap holds its shape and doesn’t shrink when cooled and feature a moist and light interior.

Looking to prepare easy homemade fig muffins? Baking is a science so you can’t just lower a muffin recipe’s fat and sugar content or you will bite into a chewy, hard and unappetizing product.

Top muffins with oat crumble before baking in the oven.
Top muffins with oat crumble before baking in the oven.
Fig Muffins with oatmeal streusel fresh out of the oven.
Fig Muffins with oatmeal streusel fresh out of the oven.

Fresh Fig Muffins Tips

If you’re looking to prepare muffins on a whim and are missing a few ingredients at home don’t worry!

You can easily substitute whole wheat flour if you don’t have All Purpose. You can use Greek or regular yogurt in this recipe, or mix portions of buttermilk and 2% milk.

If you don’t have access to fresh figs you can easily prepare this recipe using only dried figs. We also tested this recipe only using fresh figs and they were delicious. We think the best fig muffin recipe features a mix of chewy dried figs and fresh figs.

For the crumble, we prefer to use large rolled oats. We have selected walnuts for this recipe as they pair well with figs but you could substitute chopped pecans or hazelnuts.

The one tip I give all muffin making beginners is to avoid over-mixing the batter. Light and fluffy muffins are made by reducing the amount of gluten in the batter. If you whip muffin batter with a beater the final product will be as hard as a hockey puck.

For best results, form a well in the dry ingredients and pour your wet ingredients inside. Using a spatula or wooden spoon, gently fold the dry ingredients into the wet ingredients. The finished batter should be fully incorporated, so be sure to scrape the bottom of the bowl so you don’t find unmixed flour. The most important rule to muffin making: when mixing, less is more!

Our Fig Muffins featured chopped dried figs and fresh fig slices.
Our Fig Muffins featured chopped dried figs and fresh fig slices.
Cool fig muffins on a rack before serving.
Cool fig muffins on a rack before serving.

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Serve Fresh Fig Muffins with butter, cream cheese or ricotta.
Serve Fresh Fig Muffins with butter, cream cheese or ricotta.

Best Fig Muffins Recipe

Print Recipe
5 from 2 votes

Fresh Fig Muffins

Looking for the best homemade Fresh Fig Muffins? Our quick and easy recipe features dried figs, fresh figs and oatmeal walnut crumble.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American, canadian
Servings: 12
Calories: 315kcal

Equipment

  • mixing bowl
  • measuring cups
  • measuring spoons
  • spatula
  • oven
  • muffin tin
  • whisk

Ingredients

Fresh Fig Muffins

  • 2 cups All purpose flour
  • 1/3 cup white sugar
  • 1/3 cup brown sugar packed
  • 2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup Yogurt
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 cup dried figs stemmed and chopped

Topping

  • 1 cup fresh figs quartered
  • 1/4 cup brown sugar packed
  • 1/4 cup walnuts chopped
  • 3 tbsp rolled oats
  • 1/2 tsp cinnamon
  • 1 tbsp butter melted

Instructions

  • Preheat oven to 375 F and grease a 12-cup muffin tin.
  • Whisk flour, sugars, baking powder, baking soda, spices and salt together in large bowl.
  • Whisk yogurt, oil, eggs, and extracts together in separate bowl until smooth. Stir wet mixture into dry ingredients until combined, then fold in chopped dried figs.
  • Sprinkle muffins with oatmeal and walnut topping and garnish with fresh fig slice.
  • Bake for 20-25 minutes. Let muffins cool for 10 minutes before serving.

Nutrition

Calories: 315kcal | Carbohydrates: 45.1g | Protein: 5.7g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 343mg | Potassium: 223mg | Fiber: 2.9g | Sugar: 24g | Calcium: 87mg | Iron: 2mg

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