Fall Buttermilk Muffins with Figs

by Mary Papoulias-Platis

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Looking for that muffin recipe that you can make over and over again?  These fall buttermilk muffins are moist from the addition of the buttermilk and topped with fresh fruit. Master this muffin recipe and you can begin to vary it with seasonal fruit of your own liking.  It’s fig season here so I added dried figs to the batter, but you can substitute, apples, pears, or blueberries. I added a halved fresh fig on top for presentation. For my family, I wanted them larger (I have big eaters) than a regular muffin, so I used a pop-over tin which made 6 jumbo muffins.

Come down and join us for the first annual Fig Fest in San Diego, and hang-out with all 40 culinary chefs and taste their incredible dishes. If you love wine and beer don’t miss the Baja artisan wine and beer makers from the valley. And visit with the local vendors and their learn about their new products.  Meet cookbook authors and have a book or two signed for your friends and family. Enjoy the day and dance away with music by the Teagan Taylor Trio!  Buy your  tickets here.

This event has been hosted by the California Fig Commission, Les Dames of San Diego, and the San Diego Public Market. 


Fall Buttermilk Muffins with Figs
Want a recipe that will hold up all season? Then try this basic buttermilk recipe and change out the fruit all year long. Don't forget to tuck it away in your recipe box , its a keeper.
Recipe type: Bread
Serves: 12
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2½ teaspoons baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 cup buttermilk, room temperature
  • 8 tablespoon (1 stick) unsalted butter, melted +2 teapoons
  • 2 large eggs, room temperature
  • ½ teaspoon vanilla
  • 1 cup dried figs and six fresh figs (or use fresh seasonal fruit)
  1. Preheat the oven to 400 degrees.
  2. Lightly butter 12 muffins cups.
  3. Sift the flour, ¾ cup sugar, baking powder, nutmeg, cinnamon, baking soda, and salt together in a large bowl.
  4. In a medium bowl whisk the buttermilk, melted butter, eggs, and vanilla together.
  5. Add to the dry ingredients. Slowly just to combine.
  6. Gently stir in the fruit.
  7. Pour the batter in the 12 muffin tins.
  8. Place a half fig on top and press in lightly.
  9. Place in the middle of the oven and bake for 15-20 minutes.
  10. Transfer to a cooling rack and cool for 5 minutes.
  11. Serve warm or room temperature.
Note: You can substitute fresh pears, apples, blueberries.
I chose not to use the cinnamon topping when I added a slice of the fresh fig on top.


I chose to add the fresh fig on top of the muffin to make them look  prettier!


For an everyday use for my family, I would use an average size muffin-tin, which makes 12.



© 2013 – 2019, Mary Papoulias-Platis. All rights reserved.

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{ 2 comments… read them below or add one }

1 Liz

These were amazing.
I used fresh figs and sour cream in place of buttermilk. Would definitely make again! Thanks!

2 Mary Papoulias-Platis

Hi Liz, I do use this recipe all the time, I just change out the fruit. Try apricots, grapes any fruit that stands up to cooking. I’m glad you like it. Mary

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