Honey & Goat Cheese-Filled Fig Muffins
Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins.
- 3/4 cup crumbled soft goat cheese, or reduced-fat cream cheese (Neufchâtel)
- 2 tablespoons honey
- 1 teaspoon freshly grated lemon zest
- 1 1/4 teaspoons vanilla extract, divided
- 2 cups white whole-wheat flour (see Note)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 large egg white
- 3/4 cup packed dark or light brown sugar
- 1 cup low-fat or nonfat buttermilk
- 1/3 cup extra-virgin olive oil
- 1 1/4 cups chopped dried figs
- 3 tablespoons turbinado (see Note) or granulated sugar
- Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
- Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
- Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
- Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible) Sprinkle the muffins with sugar.
- Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
Tips & Notes
Ingredient notes: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Store it in the freezer. Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor.
Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
Make Ahead Tips: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
272 calories, 9 g. fat, 39 mg. cholesterol, 239 mg. sodium, 44 g. carbohydrate, 3 g. fiber, 6 g. protein, 20 mg. added sugars