Fig Buttermilk Muffins are an easy recipe for whole wheat muffins made delicious with buttermilk, figs and a touch of honey using honey granules, and topped with a buttery, oatmeal streusel. So good!
I can’t remember the last time I baked anything that disappeared as quickly as these Fig Buttermilk Muffins. My entire family adored them, and really…what’s not to love! Fig Buttermilk Muffins are studded with soft, dried figs that have that signature slight crunch that only figs have.
The buttermilk yields a tender crumb with a little bit of tang, which is always so delicious in any baked goods. These muffins are made with whole wheat flour for a little added nutrition. They are topped with a simple buttery oatmeal streusel topping sprinkled over the tops before baking, which not only tastes incredible, but gives these Fig Buttermilk Muffins that pretty, bakery look.
As if that was not enough, there is also a wonderful hint of honey from using Tate+Lyle® Honey Granules for the sugar. Tate+Lyle Honey Granules is a free-flowing blend of pure cane sugar and honey. It’s a deliciously sweet and easy way to add honey flavor without the honey mess.
Honey Granules can be used in many different types of baked good recipes as a substitute for either some or all of the granulated sugar called for in the recipe and will add a touch of exquisite honey flavor. Figs and honey are one of those classic combination that are so delicious together, the Honey Granules made a wonderful sweetener for the Fig Buttermilk Muffins.
- 2½ cups whole wheat pastry flour (or all purpose flour)
- ½ cup sugar (I used Tate+Lyle® Honey Granules)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1½ cups buttermilk
- 2 tablespoons oil
- 1 teaspoon vanilla
- 1 egg
- 1½ cups chopped dried figs
- ¼ cup sugar (I used Tate+Lyle® Honey Granules)
- ¼ cup quick oats
- 1 tablespoon butter, melted
- Preheat oven to 400F degrees. Spray 12-cup muffin tin with baking spray and set aside.
- In a large bowl, combine flour, sugar, baking powder and baking soda.
- In a separate bowl, whisk buttermilk, oil, vanilla and egg until combined.
- Add buttermilk mixture to flour mixture, folding to combine. Fold in figs.
- Divide batter evenly among prepare muffin cups.
- Prepare topping: In a small bowl, stir sugar, oats and butter until combined. Sprinkle over muffin batter.
- Bake for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool on wire rack.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.