Summer and Fall will never be the same with these miniature fig-stuffed muffins. Smooth olive oil and thick, bitter figs come together perfectly and burst with flavor. These muffins are full-bodied bites of goodness. Brown sugar crystallizes the muffin dough, but also provides a distinct sugary aspect that is deeper than regular white sugar and keeps the muffins a golden-brown color. Be sure to not over-bake the center. You'll want to bite into a gooey dark epicenter that is bold, sweet, and tangy.


  • 2 figs
  • 60 grams brown sugar
  • 2 eggs
  • 100 grams flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons olive oil


  1. Preheat oven to 350F.
  2. Cut each fig in 4 pieces.
  3. Mix the sugar and eggs until the mixture is pale.
  4. Add the flour and baking powder. Mix well.
  5. Stir in the olive oil and mix well.
  6. Put 1 piece of fig in the bottom of each muffin mold.
  7. Pour a little batter on top and lightly push another piece fig into the batter.
  8. The fig should be higher than the batter.
  9. Bake for 20 to 30 minutes.
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