How to Make It
Preheat the oven to 375° and line a 12-cup muffin pan.
Whisk together the flours, baking powder, baking soda and salt.
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.
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.
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.