i came across a bag of frozen figs i harvested from my fig tree last fall, while cleaning out my freezer the past weekend. remembering the delicious fig muffins that they serve at locanda verde for breakfast, i decided to re-create the recipe at home. i started with dorie greenspan’s recipe for allspice crumb muffins and adapted from there. i thought they tasted really good, but then, what doesn’t taste good fresh out of the oven?
Fig Crumb Muffins
(makes 12 dozen muffins)
|Light Brown Sugar||½ cup|
|Butter||5 tbsp, cold and cut into bits.|
|Baking powder||1 tbsp|
|Light brown sugar||¼ cup|
|Butter||1 stick, melted @ room temp|
|Eggs||2 large ones|
|Whole Milk||¾ cup|
|Vanilla extract||1 tsp|
|Fresh or frozen figs||1 cup, chopped into thumb-sized pieces.|
- Make the crumb top and set aside. To do so, sift together dry ingredients in a small bowl. Toss in the bits of cold butter and use your fingers to work the ingredients until small crumbs form. Place in refrigerator until ready for use.
- Pre-heat oven to 375ºF. Place paper muffin cups in a muffin pan, and set aside.
- Add flour, sugar baking powder, nutmeg, salt and brown sugar to the bowl of your stand mixer fitted with the paddle attachment on the lowest speed. Mix together until well-combined.
- Then add in melted butter, eggs, milk and vanilla extract. Mix together on lowest speed until just combined.
- Add in figs and stir until evenly incorporated.
- Drop the batter into the muffin cups. I use an ice cream scooper with a lever to distribute the batter into the cups.
- Sprinkle the crumb topping on top of the muffins and press in gently with your finger.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick comes out clean.