Fig And Hazelnut Muffins Recipe

Name: Fig And Hazelnut Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ tablespoons unsalted butter, at room temperature, plus more to grease the tin; 1 cup hazelnuts; 3/4 cup golden (or white) sugar; 1/4 cup light muscovado (or light brown) sugar; 2 eggs, at room temperature; 1 1/3 cup flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon kosher salt; 1 small punnet fresh figs; 2 tablespoons demerara sugar

Servings: persons

1
Heat the oven to 350F. Grease a muffin tin well.
2
Pour the hazelnuts onto a baking sheet. When the oven is warm, move the baking sheet into the oven for 10 minutes. Remove the hazelnuts from the oven, and let them cool until you can easily handle them without burning your fingers. Remove the skins from the hazelnuts; don't go crazy, if some part of the skins are left on, it's not the end of the world. Blitz the hazelnuts in a food processor until they are reduced to dust. Measure out 1 cup of hazelnut dust; set the remaining 1-2 tablespoons aside.
3
Using an electric mixer, cream the butter with the golden sugar and the muscovado sugar in a large mixing bowl for about 5 minutes, until both sugars are truly blended into the butter, and the combination is light and fluffy. Beat in the eggs one at a time, until they are incorporated into the batter. Mix in the hazelnut dust.
4
In a small bowl, sift together the flour, the baking powder, and the salt. Add the dry ingredients to the wet, and mix on low speed, just until the batter comes together and is smooth. Spoon the batter into the muffin tins, filling each cup about 2/3 of the way to the top.
5
Slice each fig into thin slices, 6-8 slices per fig. Divide the fig slices evenly between the muffins, 4-6 slices per muffin. Sprinkle the demerara sugar on top of the figs, again, evenly dividing between each muffin. Finish the muffins with any leftover hazelnut dust.
6
Bake the muffins for 30 minutes, or until they are golden on top. Allow the muffins to cool for 10-15 minutes before removing them from the tin.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¼ tablespoons unsalted butter, at room temperature, plus more to grease the tin, 1 cup hazelnuts, 3/4 cup golden (or white) sugar, 1/4 cup light muscovado (or light brown) sugar, and more.

Yes, Fig And Hazelnut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Fig And Hazelnut Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions