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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.
Course Breakfast or Dessert
Cuisine California Greek
Keyword buttermilk, fall, figs, muffin
Servings 12
Author Mary Papoulias-Platis

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup buttermilk, room temperature
  • 8 tablespoon 1 stick unsalted butter, melted +2 teaspoons
  • 2 large eggs, room temperature
  • 1/2 teaspoon vanilla
  • 1 cup dried figs and six fresh figs or use fresh fruit

Instructions

  1. Preheat the oven to 400 degrees.
  2. Lightly butter 12 muffins cups.
  3. Sift the flour, 3/4 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.

Recipe Notes

Note: You can substitute fresh pears, apples, or blueberries.

I chose not to use the cinnamon topping when I added a slice of the fresh fig on top.