© Sarah Bolla
Active Time
20 MIN
Total Time
40 MIN
Serves : 12

A syrup made from fresh Mission figs and Marsala wine is swirled in the batter of these luxurious yogurt-spelt breakfast muffins. Slideshow: Fig Recipes

How to Make It

Step 1    Make the Muffins

Preheat the oven to 375° and line a 12-cup muffin pan.

Step 2    Make the Muffins

Whisk together the flours, baking powder, baking soda and salt.

Step 3    Make the Fig Swirl

In a small saucepan over medium heat, add the chopped figs, sugar, Marsala wine and salt. Let the figs cook down and become syrupy for about 6 to 8 minutes. Take off the heat, grate in the lemon zest, and set aside.

Step 4    Make the Fig Swirl

In a large bowl, using an electric mixer, beat the butter and 2/3 cup of sugar on high until light and fluffy. While mixing, scrape down the sides of the bowl with a spatula every so often, about 5 minutes. Once butter is pale in color, beat in the eggs one at a time. Add the vanilla extract and yogurt until combined.

Step 5    Make the Fig Swirl

With the mixer on low, gently add the dry ingredients until incorporated. Gently fold in the warm figs and their syrup, just enough so that batter leaves a light swirling trail of fig syrup. Spoon the muffin batter into the paper cups, then scatter the tops with a little demerara sugar. Bake for 20 minutes, until a cake tester inserted in the center comes out clean. Let the muffins cool briefly in the pan, and then place them on a cooling rack.

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