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.)
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.
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.
Spoon into prepared paper liners, filling each almost to the top. Bake in preheated oven for 20-25 minutes until brown. Makes 12 muffins.
*Unless otherwise indicated, all butter used on this recipe site is salted.