Fig Orange Muffins
Bursting with the natural sweetness of dried figs and the vibrant citrusy punch of fresh orange zest, these Fig Orange Muffins are the perfect fusion of cozy and refreshing flavors. Each bite is tender, fluffy, and delicately spiced, with chopped figs adding delightful bursts of chewiness throughout. Enhanced by the subtle richness of melted butter and a fragrant hint of vanilla, these muffins strike the ideal balance between wholesome and indulgent. Ready in just 35 minutes, they make for a quick yet impressive breakfast treat or midday snack. Garnish with a light dusting of powdered sugar for an elegant touch or enjoy them as-is for a rustic, homemade charm. Whether served fresh from the oven or saved for later, these muffins are sure to brighten any day! Perfect for lovers of citrus recipes, fig desserts, or quick muffin ideas, this recipe will quickly become a go-to favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 1 tablespoon orange zest
- 0.5 cups fresh orange juice
- 0.5 cups whole milk
- 0.5 cups unsalted butter, melted and slightly cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup dried figs, chopped
- 1 tablespoon powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the sugar and orange zest. Use your fingertips to rub the zest into the sugar until fragrant and well combined.
Add the orange juice, milk, melted butter, egg, and vanilla extract to the sugar mixture. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Fold in the chopped dried figs until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once cooled, dust the tops of the muffins with powdered sugar for a finishing touch.
Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 5.5 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 235 mg | 10% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.0 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 150 mg | 3% | |
*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.
