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Fig Walnut Spice Muffins

Yield: 18 (or 17)

Burt Weaver here. This is the first muffin recipe I've come up with on my own. It makes eighteen muffins. Sometimes seventeen if I'm heavy-handed in filling the muffin cups. When Glady asked if I was ever going to fix the recipe so that it makes a standard dozen, I asked who she was kidding. Seventeen or eighteen muffins is better than a dozen or a baker's dozen any day. This recipe makes a Burt's dozen.

Ingredients
Ingredients for Large Bowl
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamom
  • 1 cup dried figs, stems removed, chopped into raisin-size pieces (or a little bigger)
  • 1 cup walnuts, chopped
Ingredients for Medium Bowl
  • 6 tablespoons unsalted butter
  • 1-1/4 cup brown sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
Instructions

  1. Preheat oven to 400 degrees (F).

  2. If you have two muffin pans (for a total of 24 muffins), butter 18 of the muffin cups or line them with muffin papers. Otherwise, bake 12 muffins and, after the pan cools, prepare 6 of the cups again to bake the final 6 muffins.

  3. In the large mixing bowl, stir together all the ingredients but for the figs and walnuts. Now stir in the figs and walnuts.

  4. In in the medium bowl, melt the butter, then whisk in the brown sugar, yogurt, vanilla, and the eggs. Pour into the large bowl and stir until just combined. Batter will be thick.

  5. Fill muffin cups about 3/4 full.

  6. Bake until toothpick or tester comes out clean, 15 - 20 minutes.

  7. Remove from the oven and turn muffins out of pan to cool on a wire rack.

  8. Bake the rest of the muffins if you're working with only one 12-muffin pan.

Cinnamon & Sugar's Note:

  1. I sprinkled some coarse sparkling sugar on top of the muffins right before baking.