Have you had fig newtons before? I used to love eating these at my Nana’s house with a glass of milk. Not too long ago I bought a jar of fig preserves for my toast, and then I decide to put it into muffins instead. The result was delicious! Scroll down for my fig swirl muffins recipe!
One bowl muffins
That’s right, I used one bowl. I know I would probably get some poop for this, because I did not separate my dry from my wet ingredients. I have a suspicious feeling that this doesn’t alter the cakes that much, and after many attempts, I don’t think….it does? I hate dirtying stuff if it’s not necessary. So first, cream together the sugar and butter. Add the egg, and then add all the flour and dry ingredients.
I like to use buttermilk in my muffins because it makes them nice and puffy. Fold in some chopped almonds and vanilla extract and the batter is basically ready to go!
Make the fig swirls
Truth be told, you could probably swap any kind of jam for this recipe, in case you don’t like figs. However, I actually used this fig butter from Trader Joe’s and it’s the perfect sticky/thick mixture that isn’t too wet. All you have to do is dollop a small spoonful of jam onto the top of each muffin, and then CAREFULLY swirl it with a knife. No need to go crazy here, or else you may ruin the effect.
I topped each muffin with the slightest pinch of granulated sugar. This made all the tops caramelize over nicely in the oven, making them almost crispy? I can’t explain it – you’ll have to try it out yourself.
And that should be it for the fig swirl muffins! If you want more muffin recipes, try my Warm Cinnamon Buttermilk Muffins or my Healthier Banana Chocolate Chip Muffins.
Fig and Almond Swirl Muffins
Equipment
- standard muffin pan
- large mixing bowl
- electric mixer
Ingredients
- 7 tbsp unsalted butter room temperature
- 1½ cups all purpose flour
- ⅔ cup granulated sugar
- 1 egg
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ cup buttermilk
- 1 tsp vanilla extract
- ¼ cup fig preserves
- ¼ cup almonds chopped
- 1-2 tbsp granulated sugar for sprinkling
Instructions
- Preheat the oven to 350°. Grease your muffin tin with butter. In a large mixing bowl, cream together the butter and sugar on medium speed with an electric mixer until it is smooth and creamy. Then add the egg and beat again until the mixture looks smooth and pale.
- Next, add in the flour, baking powder, baking soda, salt and cinnamon. Mix together with the electric mixer on low until combined. Then add in the the buttermilk and vanilla, and mix until combined. The batter should be white and a bit fluffy.
- Fold in the chopped almonds with a spatula. Then distribute the batter into the muffin tins evenly.
- Carefully dollop about a teaspoon of fig jam into the center of each muffin. With a knife, gently swirl the surface of each muffin so the jam makes a pretty design. Do not over mix it! Then sprinkle each muffin with a pinch of granulated sugar.
- Bake muffins in the oven for 20-25 minutes, until they appear puffed and golden brown. A knife should come out clean when inserted. Let cool before serving.
