Nutty Fig and Almond Muffins

Name: Nutty Fig and Almond Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 cup all-purpose flour; 1/2 cup almond flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup chopped dried figs; 1/2 cup chopped almonds; 1 large egg; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract

Highlighted under: Pastry & Sweets Corner

I absolutely love baking these Nutty Fig and Almond Muffins! Their rich, nutty base combined with the natural sweetness of figs creates a delightful treat that's perfect for breakfast or a midday snack. Each bite offers a wonderful texture, courtesy of the almonds and figs, and the aroma that fills my kitchen while they bake is simply irresistible. I've experimented with various add-ins, but this combination has quickly become my favorite. I promise you'll want to keep this recipe in your regular rotation!

Created by

Ethan

Last updated on 2026-01-30T18:10:32.277Z

Baking these muffins has become a cherished ritual in my home. I remember the first time I combined figs and almonds; the result was so delightful that I couldn’t stop at just one. The subtle sweetness of the dried figs pairs beautifully with roasted almonds, creating a savory yet sweet flavor profile that everyone loves.

Another tip I’ve discovered is to lightly toast the almonds before adding them to the batter. This simple step enhances their flavor exponentially and adds a delightful crunch to each muffin, making the eating experience even more enjoyable!

Why You'll Love These Muffins
Heartwarming blend of flavors with nutty almonds and sweet figs
Moist texture that stays delicious for days
Perfect for breakfast, snacks, or on-the-go treats

Understanding the Ingredients

This recipe showcases the unique blend of all-purpose and almond flour, which plays a crucial role in both texture and flavor. The almond flour adds a moistness to the muffins while enhancing their nutty profile. If you're short on almond flour, you can substitute it with an additional 1/2 cup of all-purpose flour, but keep in mind that this may result in a slightly less rich flavor and texture.

Using dried figs is fundamental to achieving the ideal balance of sweetness. When you chop the figs, try to avoid too large pieces, as they can overpower the other textures in the muffin. Opt for moist, soft figs; if your dried figs seem a bit tough, let them soak in warm water for about 15 minutes before chopping, which will make them more palatable and easier to mix.

Baking Tips for Perfect Muffins

To ensure your muffins rise beautifully and achieve a golden color, it's essential to not overmix the batter when combining the wet and dry ingredients. Stir gently until just combined; the mixture might seem a bit lumpy, but that's okay! Overmixing can lead to tough muffins, so embracing a few lumps is key to a tender crumb.

Also, remember to fill your muffin tins to only about 2/3 full, allowing adequate space for them to rise. Use an ice cream scoop for easy, even distribution. If you want to add a fun twist, sprinkle some extra chopped almonds or a pinch of cinnamon on top before baking for extra flavor and visual appeal.

Ingredients

Gather these ingredients before you start:

Ingredients

1 cup all-purpose flour
1/2 cup almond flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chopped dried figs
1/2 cup chopped almonds
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

Make sure to measure accurately for the best results.

Instructions

Here’s how to make these scrumptious muffins:

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.

Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, almond flour, sugar, baking powder, and salt. Stir until well mixed.

Incorporate Fruits and Nuts

Fold in the chopped figs and almonds into the dry mixture.

Whisk Wet Ingredients

In a separate bowl, whisk together the egg, milk, vegetable oil, and vanilla extract until smooth.

Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Fill Muffin Tins

Spoon the batter into the prepared muffin tins, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack. Enjoy warm or at room temperature!

These muffins are best enjoyed fresh but can be stored in an airtight container for up to three days.

Pro Tips

Feel free to substitute the dried figs with other dried fruits such as apricots or cranberries if you prefer a different flavor.

Storage and Serving Suggestions

These Nutty Fig and Almond Muffins can be stored in an airtight container at room temperature for up to three days, keeping them moist and delicious. For longer storage, consider freezing them. Just wrap each muffin tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months; simply thaw at room temperature or pop in the microwave for a quick reheat.

For serving, enjoy these muffins as is, or elevate them with a spread of cream cheese or almond butter. They pair wonderfully with a cup of coffee or tea, making them perfect for brunch or an afternoon snack. You could also sprinkle a bit of sea salt on top of the muffins after baking for an added burst of flavor.

Variations to Try

If you're looking to mix things up, consider adding chocolate chips or dried cranberries alongside the figs to create an exciting flavor contrast. About 1/2 cup of semisweet chocolate chips would pair beautifully with the nutty base, providing a touch of indulgence.

For a healthier twist, you can substitute the sugar with maple syrup or honey. Just decrease the milk slightly (by about 2 tablespoons) to account for the added liquid. This adjustment not only sweetens but also enhances the muffins' moisture and complements the earthy flavors of figs and almonds.

Questions About Recipes

→ Can I use fresh figs instead of dried figs?

Fresh figs contain more moisture, so if you use them, I recommend reducing the milk slightly to avoid overly wet muffins.

→ How can I make these muffins gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for better texture.

→ Can I add chocolate chips to the batter?

Absolutely! Adding chocolate chips can enhance the flavor and make them even more decadent.

→ How do I store leftover muffins?

Once cooled, store them in an airtight container at room temperature for up to three days or in the fridge for about a week.