Moist Fig, Honey and Almond Muffins by @hervecuisine

35 min

12 servings

🌾

200 g

Flour

🌰

50 g

Ground almond

🫙

5.5 g

Baking powder

🍬

100 g

Sugar

🍯

21 g

Honey

🥚

100 g

Eggs

🥛

120 ml

Milk

🧈

100 g

Butter

🍈

600 g

Figs

🧂

0.5 g

Fleur de sel

🍦

5 ml

Vanilla

🌰

Flaked almonds

🍬

13 g

Brown sugar

  1. Preheat

    Preheat the oven to 180°C (350°F).

  2. Melt
    • butter

    Melt the butter and let it cool slightly.

  3. Whisk
    • eggs
    • sugar
    • honey

    Whisk the eggs with the sugar, honey, and vanilla extract until smooth.

  4. Whisk
    • butter
    • milk
    • Eggs

    Whisk the melted butter and milk into the egg mixture.

  5. Combine
    • all-purpose flour
    • ground almonds
    • Fleur de sel

    Combine the flour, ground almonds, baking powder, and fleur de sel in the second bowl.

  6. Fold
    • all-purpose flour
    • ground almonds
    • Sugar

    Fold the dry mixture into the wet mixture just until no dry flour remains.

  7. Divide

    Divide the batter evenly among the 12 cups of the muffin tray.

  8. Cut
    • fresh figs

    Cut the fresh figs in half. Press two fig halves gently into the batter in each muffin cup.

  9. Sprinkle
    • sliced almonds
    • brown sugar

    Sprinkle the tops with sliced almonds and brown sugar.

  10. Bake

    Bake for about 20 minutes, until risen and lightly golden.

  11. Cool

    Cool the muffins in the tray for a few minutes. Transfer them to a cooling rack before serving.

Moist Fig, Honey and Almond Muffins by @hervecuisine

35 min

12 servings

🌾

200 g

Flour

🌰

50 g

Ground almond

🫙

5.5 g

Baking powder

🍬

100 g

Sugar

🍯

21 g

Honey

🥚

100 g

Eggs

🥛

120 ml

Milk

🧈

100 g

Butter

🍈

600 g

Figs

🧂

0.5 g

Fleur de sel

🍦

5 ml

Vanilla

🌰

Flaked almonds

🍬

13 g

Brown sugar

Preparation Steps

  1. Step 1/11

    Preheat the oven to 180°C (350°F).

  2. Step 2/11

    Melt the butter and let it cool slightly.

    🧈butter
    🥣mixing bowl

  3. Step 3/11

    Whisk the eggs with the sugar, honey, and vanilla extract until smooth.

    🥚eggs
    🍬sugar
    🍯honey
    🍦vanilla extract
    🥣mixing bowl
    🥄whisk

  4. Step 4/11

    Whisk the melted butter and milk into the egg mixture.

    🧈butter
    🥛milk
    🥣mixing bowl
    🥄whisk
    🥛measuring jug

  5. Step 5/11

    Combine the flour, ground almonds, baking powder, and fleur de sel in the second bowl.

    🌾all-purpose flour
    🌰ground almonds
    🫙baking powder
    🧂fleur de sel
    🥣mixing bowl
    ⚖️kitchen scale
    🥄rubber spatula

  6. Step 6/11

    Fold the dry mixture into the wet mixture just until no dry flour remains.

    🌾all-purpose flour
    🌰ground almonds
    🫙baking powder
    🧂fleur de sel
    🥣mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Divide the batter evenly among the 12 cups of the muffin tray.

    12-cup muffin tray
    🥄rubber spatula

  8. Step 8/11

    Cut the fresh figs in half. Press two fig halves gently into the batter in each muffin cup.

    🍈fresh figs
    🔪knife
    🪵cutting board
    12-cup muffin tray

  9. Step 9/11

    Sprinkle the tops with sliced almonds and brown sugar.

    🌰sliced almonds
    🍬brown sugar
    12-cup muffin tray

  10. Step 10/11

    Bake for about 20 minutes, until risen and lightly golden.

    12-cup muffin tray

  11. Step 11/11

    Cool the muffins in the tray for a few minutes. Transfer them to a cooling rack before serving.

    12-cup muffin tray
    ✨cooling rack

Composition

Ingredients

Types

Baking, Sweeteners, Eggs, Dairy, Fats, Seasonings, Toppings

Ingredients

Flour, Ground almond, Baking powder, Sugar, Honey, Eggs, Milk, Butter, Figs, Fleur de sel, Vanilla, Flaked almonds, Brown sugar

Notes

Sugar (a mix of light brown and whole cane sugar), Milk (or plant-based milk), Butter (melted, or 80ml neutral oil), Vanilla (a little, amount not given), Flaked almonds (optional topping, amount not given), Brown sugar (optional, for topping)

Allergens

Eggs, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

250 kcal

Macro nutrients

Protein: 5.2g, Carbohydrates: 34.5g, Fat: 11.2g, Fiber: 2.6g, Sugar: 20.5g

Nutritional Information

Minerals

Calcium: 73mg, Iron: 1.4mg, Potassium: 210mg

Vitamins

Vitamin B2: 0.15mg, Vitamin E: 1.2mg, Vitamin K: 2mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

20 minutes

Overall

35 minutes

Difficulty

Level

Easy (1/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, whisk, rubber spatula, measuring jug, kitchen scale, knife, cutting board, 12-cup muffin tray, cooling rack

Appliances

Oven

Type

Type

Type Of Dish

Snack, Breakfast, Dessert

Occasions

Breakfast, Afternoon tea, Coffee break, School lunch, Brunch

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Soft, Moist, Tender, Lightly crunchy, Caramelized

Flavors

Sweet, Honeyed, Fruity, Nutty, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 days (Store fully cooled muffins in an airtight container.,Keep away from direct sunlight and humidity.), fridge : 5 days (Store in an airtight container.,Bring to room temperature or warm briefly before serving.), freezer : 2 months (Wrap muffins individually before placing in a freezer-safe container.,Thaw at room temperature.)