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1
Make the Muffins Preheat the oven to 375 and line a 12-cup muffin pan.
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2
Make the Muffins Whisk together the flours, baking powder, baking soda and salt.
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3
Make the Fig Swirl In a small saucepan over medium heat, add the chopped figs, sugar, Marsala wine and salt.
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4
Let the figs cook down and become syrupy for about 6 to 8 minutes.
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5
Take off the heat, grate in the lemon zest, and set aside.
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6
Make the Fig Swirl In a large bowl, using an electric mixer, beat the butter and 2/3 cup of sugar on high until light and fluffy.
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7
While mixing, scrape down the sides of the bowl with a spatula every so often, about 5 minutes.
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8
Once butter is pale in color, beat in the eggs one at a time.
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9
Add the vanilla extract and yogurt until combined.
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10
Make the Fig Swirl With the mixer on low, gently add the dry ingredients until incorporated.
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11
Gently fold in the warm figs and their syrup, just enough so that batter leaves a light swirling trail of fig syrup.
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12
Spoon the muffin batter into the paper cups, then scatter the tops with a little demerara sugar.
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13
Bake for 20 minutes, until a cake tester inserted in the center comes out clean.
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14
Let the muffins cool briefly in the pan, and then place them on a cooling rack.
