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Tender muffins that are slightly crispy on the outside from real butter, spiced with mace and cardamom and studded with fruit.

Spiced Fig Muffins

Chef Shelley
Feel free to substitute dried plums or raisins. Raisins are especially good if you plump them first in juice or even just water.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast Muffin
Servings 12


  • Batter
  • 2 cups all purpose flour
  • 1 ¼ cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • ¾ teaspoon salt
  • ½ teaspoon mace or freshly grated nutmeg
  • ¼ teaspoon cardamom
  • 1 ½ cups dried figs chopped into raisin size or a little bigger
  • 1 large egg
  • 1 large egg yolk
  • 1 cup sour cream
  • 6 tablespoons unsalted butter melted
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • Topping
  • 2 tablespoons coarse sugar like turbinado raw or sparkling sugar


  • Preheat oven to 400°.
  • Butter twelve ½ cup muffin cups or use paper liners.
  • For batter, sift first seven ingredients into a mixing bowl. Stir in figs.
  • In a medium bowl, whisk egg and yolk together. Whisk in sour cream, melted butter, milk and vanilla. Pour into mixing bowl with flour mixture and stir together until just combined. Batter will be thick.
  • Fill muffin cups about ¾ full. Sprinkle with coarse sugar.
  • Bake until wooden pick or tester comes out clean about 20 minutes. Remove from oven and turn them out of muffin pan onto a rack to cool.


I haven’t tried it but you can probably substitute plain greek yogurt for the sour cream. Substituting a different fat for the butter will affect the texture but they will still be good, just different.