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Inside of a Fig and Goat Cheese Muffin

Fig and Goat Cheese Muffins

Course Breakfast
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 12


  • ¾ cup crumbled soft goat cheese or reduced-fat cream cheese
  • 2 tablespoons honey
  • 1 teaspoon freshly grated lemon zest
  • teaspoons vanilla extract divided
  • 2 cups whole wheat flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • ¾ cup packed dark or light brown sugar
  • 1 cup low-fat or nonfat buttermilk
  • cup extra-virgin olive oil
  • cups chopped dried figs
  • 3 tablespoons turbinado or granulated sugar


  • Preheat oven to 425°F. Line 12 (½-cup) muffin cups with paper liners or coat with cooking spray.
  • Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and ¼ teaspoon vanilla in a small bowl. Set aside.
  • Whisk flour, 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.