Fig Muffins(One Dozen Servings)
Sweet and moist fig muffins infused with sherry, warm spices, and a tender crumb, perfect for breakfast, brunch, or teatime treats for fruit lovers and spice enthusiasts.
Ingredients
Instructions
- Soak chopped figs in sherry wine for 1 hour.
- Mix sugar, oil, and eggs together.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and nutmeg.
- Add the dry ingredients to the wet mixture and mix well.
- Stir in the soaked figs and sherry into the batter.
- Spoon the batter into muffin tins.
- Bake at 350°F (175°C) for 25 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a deeper flavor, consider using dark sherry or even a splash of brandy instead of sherry wine. If figs are not available, dried apricots or raisins can serve as suitable substitutes. Ensure the figs are well-soaked for at least an hour to soften them, enhancing their sweetness. For added texture, you can mix in some chopped nuts, like walnuts or pecans, which complement the spices well.
Serving Suggestions
Serve these fig muffins warm with a pat of butter or a drizzle of honey for added sweetness. They pair beautifully with a cup of coffee or tea, making them a delightful breakfast or snack. For a full meal, consider serving them alongside a fresh fruit salad or a dollop of Greek yogurt, which complements the muffins' flavors well.
Storage & Reheating
Store leftover fig muffins in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe bag or container for up to three months. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes or use a microwave for a quick 20-30 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fig Muffins(One Dozen Servings) contains roughly 360 calories, with 1g protein, 14g carbohydrates, and 34g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 596mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh figs instead of dried figs?
Yes, you can use fresh figs in this recipe. However, keep in mind that fresh figs contain more moisture than dried figs, so you may need to reduce other liquid ingredients slightly to maintain the right batter consistency.
What can I substitute for sherry wine?
If you prefer not to use alcohol, you can substitute sherry wine with unsweetened apple juice or a mixture of white grape juice and a splash of vinegar for acidity. This will keep the flavor profile similar without the alcohol content.
How do I know when the muffins are done baking?
To check if the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are ready. If the toothpick has wet batter on it, continue baking for a few more minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).