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Brown Sugar, Fig and Buttermilk Muffins

Updated on August 12, 2014

Lovin' from the Oven

I was on the check out line at the farmers market when I spotted these beautiful, little, dark purple gems. Instantly my mind started racing, formulating different sweet and savory recipes I could incorporate these beauties into. Figs are a special fruit to me, they have been around literally forever as they are commonly mentioned in the Bible. I definitely try to snatch them up when they are in season at the market. I think they give a dish an awe factor because they are not overly used in American cooking. In fact, I don't think I have more than 1 or 2 recipes in my arsenal calling for figs. I generally have to adapt and include them on my own. So on my drive home with my treasures in hand, I decided that a muffin or a scone should be the vessel for these sweet figs. I figured that it would be easier for me to get my kids to try them if they were in something such as a muffin versus a foccacia bread with caramelized onions, herbs and figs (although that may need to be made soon for my sake). I went the muffin route only because I think the little guys consider them "cupcakes" and a scone can sometimes turn out a tad dry. I made 6 jumbo sized muffins and they turned out lovely, I encourage you to try them!


5 stars from 1 rating of Brown Sugar and Fig Muffins

Cook Time

Prep time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 6 Jumbo Muffins or 12 Regular Muffins


  • 1/2 cup Fresh Figs, chopped or sliced
  • 2 1/4 cups Flour
  • 1/2 cup Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1 cup Buttermilk
  • 1/4 cup Butter, melted
  • Extra Brown Sugar for sprinkling on top
Wet ingredients whisked together.
Wet ingredients whisked together.
Sifting the dry ingredients together.
Sifting the dry ingredients together.
This is what the batter will look like before the figs are added.
This is what the batter will look like before the figs are added.


  1. Preheat oven to 350 degrees. Grease and/or line muffin tin.
  2. In a large bowl sift together flour, sugar, baking soda, baking powder, salt and cinnamon.
  3. In a separate container whisk together melted butter, vanilla, egg and buttermilk.
  4. Slowly add wet mixture to dry mixture. Stirring lightly until just incorporated.
  5. Gently fold in figs.
  6. Scoop out batter into tins, filling about 2/3 of the way. Sprinkle a bit of brown sugar on top of the muffins and place in the oven.
  7. Bake for 15-20 minutes, until a toothpick comes out clean. Cool and serve.


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