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.
Recipe by California Greek Girl at http://www.californiagreekgirl.com/buttermilk-breakfast-muffins/