Soft, fragrant, and full of flavor: these fig muffins are the perfect treat for any time of the day. The sweet and juicy figs blend harmoniously into the batter, offering a natural and refined touch. Ideal for a special breakfast or a genuine snack. Preparing them is simple, enjoying them is irresistible.
And here are more delicious muffin recipes for you:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 and 2/3 cups all-purpose flour
- 1/2 cup plain yogurt
- 1/2 cup granulated sugar
- 2 eggs
- 1/3 cup sunflower oil
- 1 and 1/2 tsp baking powder
- 6 figs
- 1 grated lemon zest (untreated)
Tools
- 1 Spatula
- Muffin Cases
- 1 Muffin Pan
- 1 Hand Whisk
Steps
To prepare the fig muffins, first wash the figs and dry them, peel them, and cut into pieces.
In a bowl, break the eggs, add the sugar, oil, plain yogurt, and grated lemon zest. Mix it all with a hand whisk (alternatively, you can use a mixer) until you get a smooth and homogeneous mixture.
Add the baking powder and previously sifted flour, and continue to mix to combine everything. Add the fig pieces (keep some aside) to the mixture and mix with a spatula.
Take the 12-cup muffin pan, place the paper cases, and fill them with 3/4 of the batter. Alternatively, if you don’t have the pan, you can use aluminum cases.
Decorate the muffins with a few pieces of fig. 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 in the center of the muffin and remove it, 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 they have cooled, you can enjoy them. If desired, you can sprinkle them with powdered sugar.
Storage
Fig muffins can be stored for 3/4 days in an airtight container.
