Fresh Fig Buttermilk Muffins


OMG FIGS.  They are here.  And if you don’t know what I’m talking about just stop reading this blog.

That was harsh- when you think of figs what words pop into mind?


If NEWTON popped into your head than we need to make an agreement.

Please delete all thoughts associated with figs including but not limited to: newton, dry cookies, packaged goods, disappointing childhood desserts.  Now we can move on.


Figs are in season, in sweet dishes, in savory dishes and, most importantly, in my belly.  I bought 928509283523 of them this week and have been consuming them like a madwoman after a year of waiting.  I bought with my eyes and not my stomach and quickly realized I had to find another home for these heaven sent treats other than my trap (yes they are in the Bible and they should be in your kitchen via the following recipe).

Way back in my Fig and Almond Tart post I was forced to use dried figs during the torturous, fig-starved days known as winter.  MAKE THESE SUMMER DAYS COUNT PEOPLE! GET ON THIS RECIPE! The figs melt into the muffins but still keep a fresh flavor that only comes from in-season, mouth watering, non-newton related figs.

Inspired by Tender Crum:

You’ll need:

1 cup flour

1.5 teaspoon cinnamon

0.5 tsp baking soda

0.24 tsp kosher salt

0.5 cup buttermilk

1 large egg

1 tsp vanilla extract

0.75 cup dark brown sugar

4 tablespoons room temp butter

1 cup chopped fresh figs- reserving a little to scatter on top (this is about 6 figs)

There are basically three bowls you’ll need plus the chopped figs.


For Bowl 1:

Whisk together flour, cinnamon, baking soda and salt.

Bowl 2:

Whisk together buttermilk, egg and vanilla.

Bowl 3:

Cream the butter and the brown sugar.

Now dump 1/3 of the dry mixture from Bowl 1 into Bowl 3.  Mix barely.  Dump 0.5 the wet mixture from Bowl 2 into Bowl 3.  Mix barely. Dump 1/3 of the dry mixture from Bowl 1 into Bowl 3.  Mix barely.  Dump the other 0.5 of the wet mixture from Bowl 2 into Bowl 3.  Mix barely.  Dump the remaining 1/3 of the dry mixture from Bowl 1 into Bowl 3.  Mix barely.


Get the idea? You are alternating the dry and wet ingredients into the butter/sugar mixture which ensures these will be light and tender muffins and who doesn’t want that?


Now barely stir in your figs.  Divide the batter among 9 muffins cups lined with a liner.  Scatter a few remaining pieces of fig on each one.  Bake for 25 minutes at 350 degrees F.  Let new appreciate for figs begin.


One thought on “Fresh Fig Buttermilk Muffins

  1. Pingback: Strawberry Cream Cheese Muffins | Outside the Cereal Box

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