several fig muffins on a white plate with fresh figs.

How to Make Fig Muffins

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I am a huge fan of figs and muffins, put the two together and you have one awesome muffin. If you have a bunch of figs from your fig tree that you are not going to eat fresh and want to make something with them, give this yummy easy fig muffin recipe a try. These fig muffins are so yummy and super simple to make. Let’s get baking!


Fresh figs and other ingredients on a wooden cutting board.

To make fig muffins you need the following simple ingredients:

  • Figs – You can’t make fig muffins without figs, haha. You can use whatever variety of ripe figs that you want.
  • Egg
  • Milk – Any milk will work, I normally use whole milk. Almond milk and buttermilk both work great.
  • Vanilla extract
  • Sugar
  • Butter – Use salted or unsalted butter. You can use olive oil, avocado oil, or coconut oil, instead of butter if you wish.
  • Flour – Use normal all-purpose flour also known as plain flour.
  • Cinnamon
  • Salt
  • Baking soda – If you don’t have baking soda, use baking powder, but you will need 3 times as much.

**Note all ingredient amounts are listed on the printable recipe card. Scroll down to find it or click the jump to recipe button above.

Several baked fig muffins on a white plate next to a few purple fresh figs.

Ingredients and Equipment

  • Food processor or blender
  • Large Bowl
  • Spatula
  • Whisk or electric mixer
  • Sifter, optional
  • Muffin pan
  • Paper liners or silicone liners

How to make fig muffins from scratch

Fig puree in a food processor.

Start by preheating the oven to 350F or 176C. Rinse the fresh figs really well. Then add them whole to a food processor or blender. Mix until you have a nice puree. I usually scrape the sides of the bowl and then do another mix after that. It is okay if you have a few larger chunks of fig.

Pouring melted butter into a bowl with fig muffin batter.

Now add all the wet ingredients, the egg, milk, vanilla extract, and the white granulated sugar. You can use brown sugar too if you want. Mix until combined with a whisk or stir it with a spatula or spoon. You can also use a hand mixer or stand mixer if desired.

Once combined, melt the butter until just barely melted and not very hot and pour that in and stir or mix until incorporated.

Finish the fig muffin batter

Finished fig muffin batter in a large bowl.

Time to add the dry ingredients the flour, salt, cinnamon, and baking soda, and complete the fig muffin batter. You can use a sifter for the dry ingredients or whisk them together in a separate medium bowl.

Only add about half of the dry mixture at a time stirring it into the batter with a spoon or spatula. Just like that the fig muffins batter is ready to go.

Bake the fresh Fig Muffins

Fig muffin batter in a muffin pan ready to be baked.

Prepare a cupcake or muffin pan with paper or silicone liners. You can also just spray the pan with cooking spray or grease it with shortening and dust with flour.

Fill the muffin paper cups 3/4 full with the fig mixture. You should be able to get around 16 medium muffins with this amount of batter. I usually use two large spoons but a cookie scoop comes in handy here as well.

Freshly baked homemade fig muffins still in the muffin pan.

Then bake on the middle rack for 22 to 26 minutes until they are golden brown on top and a toothpick comes out clean when inserted in the center.

Eating a fig muffin and showing what it looks like on the inside.

Once baked remove the muffins from the oven and allow them to cool a few minutes in the pan, then transfer them to a wire rack to cool completely. Serve and enjoy!

These muffins are sweet, soft, and have a nice fig flavor.

How long do fig muffins last?

They will last a few days at room temperature stored in an airtight container. After that they should be placed in the freezer for up to 3 months.

Are figs healthy?

Yes, figs are very healthy for you. Learn all about the healthy benefits of figs in this Healthline article.

How do I know when the figs are ripe?

Ripe figs will be a different color like purple or yellow instead of when they are growing and they will be soft and squishy to the touch kind of like a water balloon.

Can I add nuts or chocolate chips?

Sure! Chopped walnuts and chocolate chips work great in this recipe. I recommend using about 1/2 cup of each.

fig muffins pin for Pinterest

Here are other easy muffin recipes you may like:

Applesauce Muffins

Lemon Poppy Seed Muffins

Homemade Blueberry Muffins

Pumpkin Muffins

Chocolate Banana Muffins

Fig Muffins

Learn how to make delicious homemade fig muffins. They are super easy to make and turn out soft, sweet, and a nice but not overpowering fig flavor.
Prep Time15 minutes
Cook Time23 minutes
Cooling Time10 minutes
Total Time48 minutes
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: easy, fresh, soft, sweet
Servings: 16 muffins
Calories: 181kcal
Author: Matt Taylor


  • Food processor or blender
  • Large bowl
  • Spatula
  • Whisk
  • Sifter, optional
  • Muffin pan
  • Paper cup liners


  • 6 to 7 large figs needs to be enough for 1 cup of puree
  • 1 large egg
  • 1/4 cup of milk 60g
  • 1/2 tsp of vanilla extract 3g
  • 1/2 cup of butter unsalted or salted (113g)
  • 1 cup White granulated sugar (120g) can reduce to 1/2 cup if your figs are extremely sweet
  • 2 cups of all-purpose flour 240g
  • 1/2 tsp of ground cinnamon 1g
  • 1/4 tsp of salt 1g
  • 1/2 tsp of baking soda 2g


  • Preheat oven to 350F/176C
  • Rinse the figs then puree them in a food processor or blender.
  • Pour the fig puree into a large bowl along with the egg, vanilla extract, milk, and sugar. Mix until combined.
  • Add the flour, salt, cinnamon, and baking soda to a medium bowl and whisk, OR add the dry ingredients together in a sifter and sift.
  • Add half of the dry ingredients into the large bowl of batter and mix. Then add the remaining dry ingredients and mix completing the fig muffin batter.
  • Line a muffin or cupcake pan with paper or silicone liners. Then fill them about 3/4 full with the batter.
  • Bake the muffins on the middle rack for 22 to 26 minutes until a toothpick comes out clean and they are slightly golden brown on the top.
  • Allow the muffins to cool in the pan for a few minutes then transfer them to a wire rack to cool completely. Enjoy!


How to Make Fig Muffins


NOTE: You can reduce the sugar up to half if you don’t want the muffins to be as sweet. 
NOTE: Instead of cupcake liners you can grease the cupcake pan with shortening and then dust with flour or use cooking spray. 
List of nutritional facts for figs.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!


Serving: 67g | Calories: 181kcal | Carbohydrates: 29g | Protein: 2g | Fat: 6.4g | Saturated Fat: 3.9g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 128mg | Fiber: 1g | Sugar: 17g

Do you like this easy fig muffin recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.

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