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I love serving muffins to my family, especially during the holidays or for a special brunch. These Cranberry Fig Muffins are perfect for Thanksgiving or Christmas.
(Post modified with new photos on 12/12/22.)
Filled with dried cranberries and figs, warm spices, and English walnuts, they are so delicious. They do well in the freezer. Plus, they make great food gifts.
My husband doesn’t usually like foods that have cranberries in them, but I encouraged him one morning to try these muffins, and was giggly when he said he liked them and could he have another one! Yay! But I haven’t succeeding in getting him to try any other cranberry dishes. See my Cranberry Recipes Here.
Ingredients Needed to Make Cranberry Fig Muffins
(See the full recipe at the bottom of this post.)
- all-purpose flour
- brown sugar
- baking powder
- baking soda
- salt
- ground cinnamon
- ginger
- whole milk
- large egg
- butter
- fresh or frozen cranberries
- dried figs
- English walnuts
Instructions for Making This Recipe
Preheat oven to 400 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table.
Special ingredients for this recipe include dried cranberries and figs as well as ground ginger, cinnamon, and English walnuts. You could substitute pecans for the walnuts, if desired.
Line 12 muffin cups with paper liners. (This is optional, but nice for serving.)
You may spray your muffin tin with baking spray, but I prefer to use cupcake liners for easy release and less mess. If you use a spray, I highly recommend Baker’s Joy, which is has flour mixed into the cooking oil.
Prepare the Ingredients
Using a food processor, chop the cranberries (either fresh or frozen). With a knife and cutting board, chop the dried figs.
Coarsely chop the English walnuts with a knife and cutting board, or a nut chopper. Set aside until ready to use.
Make the Muffin Batter
In a large batter bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon and ground ginger.
Create a well in the center and add the whole milk, large egg, and melted butter. Stir just to combine.
With a rubber spatula, fold in chopped cranberries, chopped dried figs, and coarsely chopped English walnuts.
When making muffins, always mix your ingredients lightly with a batter whisk or fork. Just to combine. Then fold in fruit and nuts with a rubber spatula. Overmixing may result in what’s known in the baking world as “cone heads.” And we wouldn’t want that!
Spoon into prepared paper liners, filling each almost to the top.
To spoon your muffin mix into the pan, you may use a large spoon, a measuring cup, or a cookie scoop. It also helps to spray your cup or scoop with baking spray for a better release of the batter.
Bake in preheated oven for 20-25 minutes until golden brown.
Allow to cool for 5 minutes and then transfer muffins to a cooling rack to cool completely.
This recipe will make 12 muffins.
Try pairing Cranberry Fig Muffins with your favorite breakfast casserole, or with one of my recipes here: Weekend Brunch Casserole, Ham and Hash Brown Egg Casserole.
See more Breakfast Ideas Here. Browse Holiday Brunch Ideas Here.
Cranberry Fig Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cups brown sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2/3 cup whole milk
- 1 large egg
- 1/2 cup butter melted
- 3/4 cup chopped cranberries fresh or frozen
- 1/4 cup chopped dried figs
- 1/2 cup chopped English walnuts
Instructions
- Preheat oven to 400 degrees. Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Line 12 muffin cups with paper liners. (This is optional, but nice for serving.)
Prepare the Ingredients
- Using a food processor, chop the cranberries (either fresh or frozen).
- With a knife and cutting board, chop the dried figs.
- Using a nut chopper, coarsely chop the English walnuts. Set aside until ready to use.
Make the Muffin Batter
- In a large batter bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon and ground ginger.
- Create a well in the center and add the whole milk, large egg, and melted butter. Stir just to combine.
- With a rubber spatula, fold in chopped cranberries, chopped dried figs, and coarsely chopped English walnuts. Try not to overmix the batter.
- Spoon into prepared paper liners, filling each almost to the top. Bake in preheated oven for 20-25 minutes until brown. Makes 12 muffins.
Notes
Nutrition
