Honey & Goat Cheese Filled Fig Muffins
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
12 muffins
ingredients
- 3⁄4 cup soft fresh goat cheese, crumbled (Neufch) or 3/4 cup reduced-fat cream cheese (Neufch)
- 2 tablespoons honey
- 1 teaspoon fresh lemon zest, grated
- 1 1⁄4 teaspoons vanilla extract, divided
- 2 cups white whole wheat flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 3⁄4 cup dark brown sugar, packed
- 1 cup low-fat buttermilk or 1 cup fat-free buttermilk
- 1⁄3 cup extra virgin olive oil
- 1 1⁄4 cups dried figs, chopped
- 3 tablespoons turbinado sugar or 3 tablespoons granulated sugar
directions
- Preheat oven to 425°F Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
- Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
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