If you love autumn flavors and desire a healthy and delicious dessert, fig and walnut muffins are the perfect choice. The softness of figs, with their rich and delicate flavor, mixes with the crunchiness of walnuts, creating a balance of flavors that is hard to resist. Perfect for breakfast, snack time, or simply as a treat, these muffins are easy to prepare and ideal for bringing a bit of sweetness to any moment of the day.
Here is a small selection of muffin recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1.6 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup sunflower seed oil
- 2 1/2 tsp baking powder
- 6 figs
- 1/3 cup walnuts (chopped)
- Half vial vanilla flavoring
Tools
- 1 Spatula
- Cupcake Liners
- 1 Muffin Pan
- 1 Hand Whisk
Steps
To prepare the fig and walnut muffins, first wash the figs and dry them, peel them and cut into pieces. On a cutting board, with the help of a knife, roughly chop the walnuts and set aside.
In a bowl, break the eggs, add the sugar, oil, plain yogurt, and half a vial of vanilla flavoring. Mix everything with a hand whisk (alternatively you can use an electric mixer) until you get a smooth and homogeneous mixture.
Add the sifted baking powder and flour and continue mixing to combine. Add the fig pieces and chopped walnuts (reserve some walnuts) to the mixture and mix with a spatula.
Take the 12-muffin tray, place the paper liners, and fill them with 3/4 of the batter. Alternatively, if you don’t have the tray available, you can use aluminum liners.
Decorate the muffins with a few walnut pieces. Bake in a static oven at 356°F for about 20/25 minutes, alternatively in a fan oven at 338°F for the same time.
To ensure they are cooked, do the toothpick test, insert it into the center of the muffin and when you pull it out, it should come out dry. If necessary, extend the cooking for another 2-3 minutes.
Once cooked, remove the muffins from the oven and let them cool on a wire rack. When cooled, you can enjoy them. If desired, you can sprinkle them with powdered sugar.
Storage
Fig and walnut muffins can be stored for 3/4 days in an airtight container.
