Nannie Chune's Fresh Fig Muffins

24 servings Prep: 15 m Cook: 25 m Total: 40 m Beginner
5.0/5 (1)
Nannie Chune's Fresh Fig Muffins
Making muffins is the perfect dish to make when figs first ripen and there’s not enough to make a batch of preserves or jam. These fresh fig muffins with pecans, buttermilk, and warm spices deliver that beloved Fig Cake taste using fresh figs. They’re so good you’ll want to freeze figs to make these again and again.

Ingredients

24 servings
  • 1/2 cup cooking oil
  • 3 eggs
  • 1 1/2 cups white sugar
  • 1 teaspoon vanilla
  • 1 cup figs chopped
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cup pecans chopped

Step-by-Step Instructions

  1. Mix the cooking oil, eggs, sugar, figs and vanilla and stir until well blended.
  2. Combine the dry ingredients - flour, baking soda, pumpkin spice, cinnamon, nutmeg.
  3. Add the dry ingredients and the buttermilk alternating with the first set of ingredients that were mixed, beginning and ending with dry ingredients.
  4. Fold in the one cup of pecans to the mixture.
  5. Pour into greased muffin tins, filling each cup about 2/3 full. Bake at 375°F for 25 minutes. Muffins are done when toothpick or cake tester comes out clean.

Common Problems and Solutions

Q: Can I use fig preserves instead of fresh figs?

A: Fresh figs give the best texture and flavor for these muffins. If using preserves, drain them well and reduce the sugar in the recipe by 1/4 cup since preserves are already sweetened.

Q: Why are my muffins dense instead of fluffy?

A: Don't overmix the batter once you add the flour - stir just until combined. Overmixing develops the gluten and makes muffins tough. Also make sure your baking soda is fresh.

Tips and Techniques

Don’t overfill the muffin cups - fill them only about 2/3 full to allow room for rising. If you have extra batter, it’s better to make a few more muffins than to overfill. These freeze beautifully - wrap individually and freeze up to 3 months.

Ingredient Substitutions

  • pumpkin spice: apple pie spice or additional cinnamon
  • buttermilk: 1 cup whole milk plus 1 tablespoon lemon juice or vinegar
  • fresh figs: 1 cup chopped dried figs, soaked in warm water for 15 minutes and drained

Equipment Needed

  • muffin tin (standard 12-cup)
  • mixing bowls
  • whisk or electric mixer
  • measuring cups and spoons
  • toothpick or cake tester

Historical Context

Fresh fig recipes are treasured in South Louisiana where fig trees are prolific during the summer months. This recipe transforms the beloved Fig Cake into portable muffin form, perfect for breakfast or dessert.