At some point this summer, I became obsessed with figs. I think it may have had to do with a flatbread I had at a bar and went back for 3 separate times. So when I was at the supermarket this week and saw that they had figs that you could buy by the box, I couldn’t resist.
Originally, I bought them with the intent of recreating the previously mentioned flatbread, which I did a pretty solid job of if I do say so myself:
That’s fig with goat cheese, caramelized onions and balsamic glaze on a whole wheat pizza crust. Yea, it is as good as it sounds.
Then I had more figs left over (a box is a lot of figs) so I made fig and prosciutto pasta:
Also delicious. But then I started to panic. After all of this fig cooking, I still had like half a box of figs. What could I do with them? I was running out of ideas.
So I turned to Pinterest and was saved: Fig and Honey Scones. Who doesn’t want fig in a scone? I happily set out to bake them… and ran into a problem.
The batter was nothing even relatively close to scone consistency. Maybe it was due to the added liquid of using fresh figs rather than dried. Maybe I just messed up. Either way, what I had was most definitely not a scone.
Easiest way to solve my problem? Rebranding. They were softer than a scone and significantly less structured, but they did resemble the top of a muffin, which everyone knows is the best part. And thus, Fig Muffin Tops were born.
So how do you make these delicious muffin tops? Read on.
First, whisk together the flour, oats, baking powder, and cinnamon in a medium bowl.
Then, in a small bowl, whisk together the egg and canola oil.
Add the honey and whisk until combined. This is a potential area where I messed up – I didn’t have quite enough honey. But I don’t think that would have caused the mayhem I saw later.
Pour the liquid mixture into the dry ingredients and use a rubber spatula to combine.
Add the cream and mix together with the rubber spatula.
In a small bowl, combine the figs with the sugar. I used fresh, but you could use chopped dry figs as well.
Fold the figs into the batter carefully – figs are fragile little fruits.
Using LOTS of flour, turn the batter onto a floured surface and pat into a round.
Cut it into 8 roughly even sized wedges and transfer them to a baking sheet lined with parchment paper. This is messy. It’s fine, I promise.
Bake at 350°F for 20 to 25 minutes, until golden brown. They will spread a bit – you can fix that with some strategic spatula cutting later.
Transfer to a wire rack to cool completely. Serve warm or freeze and half muffin tops whenever you want them!
Despite the rebranding due to unforeseen structural issues, these turned out pretty awesome.
Fig Muffin Tops
- 1 cup all-purpose flour
- 1/2 cup old-fashioned oats
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 egg
- 1/4 cup canola oil
- 1/4 cup sugar
- 1/4 cup honey
- 2 tablespoons heavy cream
- 1 cup diced figs
- In a medium bowl, whisk together the flour, oats, baking powder, and cinnamon.
- In a small bowl, whisk together the egg and canola oil.
- Add the honey and whisk to combine.
- Add the liquid ingredients to the dry ingredients and combine with a rubber spatula.
- Stir in the heavy cream.
- Stir the sugar into the diced figs and add to the batter, folding in carefully.
- Turn batter onto a heavily floured surface and flatten into a disk. Cut into 8 equal wedges and put on parchment lined baking sheet.
- Bake at 350°F for 20-25 minutes, until golden brown.
- Transfer to wire rack to cool.