The fig tree that exists on our property, produces at least 30 lbs of figs each year. This means that our freezer & counter space often overflows with the delicious fruit begging to be consumed and/or turned into yummy jams & baked treats.
I’ve been craving muffins & desperately needed to use up some of the lingering fruit so I decided to make an easy jam following this recipe & ultimately used my fig jam to create a batch of wholesome treats for my family.
The recipe is quite simple & bakes into subtle sweetness from the fig.
I also topped the muffins with a light crumble made of additional oats, brown sugar, and butter for a delightful crunch.
Ingredients:
1 and 3/4 cup all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp all cinnamon
1/4 tsp all spice
1/2 cup unsalted butter, softened
1/2 cup sugar
2 eggs
1 tsp vanilla extract
1/4 cup milk
Directions:
Pre-heat oven to 350°F in and place parchment paper liners inside muffin pan.
In a medium bowl, mix, flour, baking powder, baking soda, salt and spices.
Using an electric mixer, beat (high speed) together butter and sugar until light and fluffy. scrape down sides before adding eggs, sour cream, and vanilla extract.
On the lowest speed setting, slowly add dry ingredients (flour, baking soda, etc) and milk, alternating until combined.
Fold in 1/2 cup of prepared fig jam.
Spoon batter into prepared muffin tins and top with optional strudel crumble. Bake for 20-25 minutes.
Cool on wire rack for 5 minutes before enjoying! 💓