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 

Sarah Bolla
March 2014

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© Sarah Bolla

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
12
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Ingredients

Ingredient Checklist

Directions

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

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

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.

  • 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.