fig crumb muffins

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)

Crumb Top
Flour ½ cup
Light Brown Sugar ½ cup
Nutmeg ½ tsp
Butter 5 tbsp, cold and cut into bits.
Flour 2 cups
Sugar ½ cup
Baking powder 1 tbsp
Nutmeg ½ tsp
Salt ¼ tsp
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.
  1. 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.
  2. Pre-heat oven to 375ºF.  Place paper muffin cups in a muffin pan, and set aside.
  3. 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.
  4. Then add in melted butter, eggs, milk and vanilla extract.  Mix together on lowest speed until just combined.
  5. Add in figs and stir until evenly incorporated.
  6. Drop the batter into the muffin cups.  I use an ice cream scooper with a lever to distribute the batter into the cups.
  7. Sprinkle the crumb topping on top of the muffins and press in gently with your finger.
  8. Bake for 20-25 minutes, or until the tops are golden brown and a toothpick comes out clean.

One response to “fig crumb muffins

  1. Pingback: travel + leisure’s food issue « a tomato in tribeca

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