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!
Ingredients
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.
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
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.
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
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
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.
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.
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.
Here are other easy muffin recipes you may like:
Fig Muffins
Equipment
- Food processor or blender
- Large bowl
- Spatula
- Whisk
- Sifter, optional
- Muffin pan
- Paper cup liners
Ingredients
- 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
Instructions
- 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. Melt the butter until just barely melted and not very hot and pour that in and stir or mix until incorporated.
- 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!
Video
Notes
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.
Had a bunch of figs that needed to be eaten or used right away and found this recipe. The muffins came out great with good fig flavor. I used a little over 1/2 cup of sugar and the muffins have the correct sweetness level. The two changes I made were first to add 1 tsp baking powder as 1/2 tsp baking soda seems too little to give normal lift especially as recipe has no sour element to activate the baking soda. The muffins rose and had correct texture. I also increased temperature to 375 and muffins cooked in 23 minutes with nice golden color. Will make again.
Awesome Brad! Glad you found this fig muffin recipe and gave it a try!!
Excited to try this. Can I substitute the white flour with almond flour? Thanks.
Awesome! While you can try it, I would recommend using a 1:1 gluten-free flour mix instead of just almond flour.
I think something went wrong lol. I followed exactly what you have here with my fresh figs and the muffin was too doughy like it wasn’t cooked
Double check you measured everything correctly. You also just simply need to bake it a little longer. That is most likely the culprit. Everyone’s oven is a little different.
I love figs and a friend gave me some fresh figs from her tree and I searched for recipes and found your muffin recipe. I realized I did not have enough figs so I added a banana to the blender and puréed it with the figs. I used 1/2 c white sugar and 1/4 c brown sugar. The muffins were moist, delicious and I could taste the delicious figs in each bite. I told my husband today that we need to plant a fig tree. I love figs and will make this recipe again. Wondering can dried figs be used when fresh ones are not available? Would I hydrate them first?
So glad you found this recipe and tried it! Dried figs won’t work nearly as well as fresh. They are just two hard, and not the same even after trying to hydrate them with water.
Have been looking for a long time for a simple recipe like this, we are blessed with an abundance of figs each year. We also freeze them to bake or make fig jam which we sell. Thanks so much, just what I needed!
Awesome and you are welcome! Glad you found this recipe. Let me know how it turns out after trying it. 🙂
Had to try these muffins since I have so many figs in the freezer and short on fig recipes! So glad I did. They turned out delicious! I used 1/2 cup sugar, and added 1 teaspoon ground flax seed. Also made a powdered sugar glaze to dribble on top of each. Soooooo good!
Thanks so much for a keeper recipe!!!
Awesome!! So glad you gave this recipe a try and liked it! You are welcome 🙂
Excellent recipe. I used 1/2 c sugar, /2 c coconut oil, topped with a walnut. (I forgot the vanilla). Baked 20 min. Moist.
Awesome! Glad you gave this fig muffin recipe a try and liked it! 🙂
Can I sub the butter for more fig puree? Like how you can substitute apple sauce for butter sometimes? I have a bunch of frozen figs to use up but I’m trying to make this a tad bit healthier.
Yeah that will probably be fine.
Easy and delicious, love it! Thank you!
Have you tried this with other fruit by any chance? Maybe plums?
Thanks and you are very welcome! 🙂 It definitely will work with other fruit, but depending on how “watery” the fruit is, you may need to adjust the amount used, if that makes sense. 🙂 But try it as a straight swap first and see where that gets you.
Made this yesterday. It was so easy and so delicious. Will definitely be making this again.
Awesome! Glad you made this fig muffin recipe and liked it!
The muffins turned out great! I will be using it a lot as all my figs are getting ripe this week. Just a note on the recipe–the step about melting and mixing the butter into the batter is omitted in the formal recipe–I found the instructions in the explanation higher up, but you might want to add it for the people who print out your recipe. 🙂
Awesome!! Glad you like the recipe and good catch! 🙂 Thanks for letting me know!
I absolutely loved using figs in this way. These muffins were so good.
glad you like this fig muffin recipe!!
These fig muffins were like nothing I have had before and were delicious! Cannot wait to make them again!
Awesome! So glad you liked them!