photo by Maria Kennedy

I have been toying with the idea of making breakfast muffins lately, mostly because my mornings are always super hectic, and I need something I can easily grab and take on the go. I figured what could be better than a nice warm muffin to go with my coffee? I’m not a morning person at all, so having to get up early is torturous for me, but having a great cup of coffee with something good to eat helps. Since I’m still savoring the last of the summer figs, I had this idea to make a healthy fig muffin. I’ve never really made fig muffins before and I didn’t know how this would play out, but I was determined!

It sounded so good in my head -a healthy muffin- but that was a lot harder to execute than I thought. The first batch I made was a modified sticky orange muffin recipe that I got from an old Fannie Farmer cookbook, which I thought would be so good if the figs were added to it. I also thought I should cut back on the sugar a bit and add cocoa powder, but that turned out to be a disaster! My poor sisters and some friends willingly tried it (and I can’t thank them enough for being so brave) but their faces showed how horrible it was as soon as they took a bite, and it really was terrible! The texture was all wrong, and the taste is what I would imagine a dog treat would taste like, which was later confirmed when I was told that one of our friend’s dog ate some of it. I guess I should take pleasure in knowing that someone enjoyed it. Don’t worry, the dog is fine.

So it now became a challenge for me to make a really good fig muffin, because there’s nothing more I love than a good challenge. After my endless search for a really good recipe, I finally found something that didn’t disappoint. I didn’t cut back on anything this time. Sometimes, you just have to forgo healthy and go with what tastes good! This was adapted from the Food52 web site, which I recommend you check out immediately!

(Makes 12 muffins)

photo by Maria Kennedy

(click here for Full Grocery List)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon salt

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 a cup of buttermilk

1/2 cup of milk

2 eggs

1/2 cup melted butter

1 teaspoon vanilla

6-8 fresh figs, chopped and 3 small figs sliced thinly

zest of 1 large orange

Turbinado sugar to use for the bottom of the muffin tins and to sprinkle on top

photo by Maria Kennedy


  1. Preheat the oven to 350 degrees. Grease a muffin tin with butter , then sprinkle the bottom of each tin with turbinado sugar.
  2. Combine the dry ingredients in a large mixing bowl and whisk together to blend well. Set aside.
  3. Combine all the liquids and the eggs in a medium sized mixing bowl and mix well.
  4. Add the liquid ingredients to the dry ingredients while stirring slowly.
  5. Add the chopped figs and orange zest to the mixture and blend well.
  6. Pour the mixture into the muffin pan and fill each cup to the top.
  7. Sprinkle each muffin with turbinado sugar and top with a sliced fig.
  8. Bake for 20-25 minutes or until a tester comes out clean.

Best served warm with some butter. I hope this makes your mornings a little easier. Enjoy!

photo by Maria Kennedy

photo by Maria Kennedy

photo by Maria Kennedy