Fig and Almond Muffin Top Cookies
Soft, chewy, and brimming with cozy flavors, these Fig and Almond Muffin Top Cookies bring a delightful twist to your dessert table. Featuring the rich sweetness of finely chopped dried figs and the satisfying crunch of sliced almonds, these cookies combine the best of muffins and bakery-style treats into one irresistible bite. A touch of ground cinnamon enhances their warm, spiced undertones, while Greek yogurt keeps the dough moist and tender. Perfect for a quick bake, this recipe comes together in just 20 minutes of prep and bakes to golden perfection in 12 minutes, making it an ideal choice for busy schedules or last-minute gatherings. Pair these unique, fruit-filled cookies with a cup of tea or coffee for the ultimate afternoon indulgence.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.25 cup Greek yogurt (plain or vanilla)
- 0.75 cup Dried figs, finely chopped
- 0.5 cup Sliced almonds
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
Using a stand mixer or handheld mixer, beat the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated. Scrape down the sides of the bowl as needed.
Mix in the Greek yogurt until smooth. The batter may look slightly curdled, but this is normal.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Using a spatula, gently fold in the chopped dried figs and sliced almonds until evenly distributed.
Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart to allow room for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the muffin top cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.9 g | 181% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 1844 mg | 80% | |
| Total Carbohydrate | 383.4 g | 139% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 211.4 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 573 mg | 44% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1767 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
