Fig-Walnut Muffins

We have a fig tree growing in our backyard that's bearing fruit this summer. Granted the figs likely won't be ripe enough to eat until fall, but the tree alone is a wonderful thing to behold.

I love figs. I love the big, fresh, bulbous purple figs fresh and cold, cold, cold. William Carlos Williams had his plums; I have my figs. Except I won't apologize to my significant other that I've stolen his breakfast. All mine. All good.

Fresh figs on top of silky, creamy buttermilk panna cotta and drizzled with honey....fresh figs atop a bed of sweetened mascarpone filling, encased in a buttery tart crust...grilled figs(???) and nectarines with whipped cream...salad with spring greens, figs, shaved white cheddar....and I like where this is going. New entries for the future? We'll see.

However, the recipe I'm sharing with you today uses dried figs, which have an entirely different charm of their own. They're chewy, fragrant, and reminiscent of your Fig Newton eating days. (I always used to pick apart the biscuit-cookie shell and eat the filling only.)

These muffins are down-to-earth good. Sweet and charming. Decadent yet approachable. Best when eaten warm, in my opinion, and definitely within the same day.

Although dried figs will never replace my love for freshly cut figs, this recipe is solid. I think they'd make a nice breakfast table addition when you have a large group of guests over, or a special treat if you're feeling nice and decide to feed your starving roommates.

Feel free to experiment with pistachios, macadamias, and other nuts you like!

Fig-Walnut Muffins

*makes about 20 muffins*

Ingredients:

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup white whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• a pinch of ground nutmeg
• 1/2 teaspoon salt
• 1/2 pound (about 1 1/2 cups) dried figs, stemmed and chopped into 1/2 inch pieces
• 3/4 cup loosely packed brown sugar
• 2 large eggs
• 1/2 cup plain or vanilla Greek yogurt
• 1/2 cup chopped walnuts

Directions:

1. Preheat the oven to 325 F. Line two muffin pans with 20 paper muffin liners and grease with cooking spray. Set aside.
2. In a large bowl, whisk together the flours, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. Bring 1/2 cup of water to a boil over stovetop or the microwave. Remove from heat and add in 3/4 cup dried fig pieces. Let stand until softened, about 10 minutes. Transfer the figs and liquid to a food processor. Puree until smooth. Set aside.
4. With a stand mixer or hand mixers, beat the butter and the brown sugar on medium-high speed until light and fluffy. Add the eggs, one at a time, and mix to combine, scraping down the sides of the bowl as needed. Add the flour mixture, and beat until combined. Add the Greek yogurt and the reserved fig puree; beat until just incorporated. Using a rubber spatula, stir in the remaining chopped figs and the walnuts.
5. Using two spoons, scoop the batter evenly onto the muffin pans, filling each cup about 3/4 full. Bake until golden brown and a cake tester (or toothpick) inserted in the centers comes out clean, about 20 minutes. 
6. Transfer the pans to a wire rack to cool for about 10 minutes, tilting the muffins in their cups, if you wish. Remove the muffins from pan and cool completely. Muffins can be kept at room temperature, wrapped well in plastic, for up to 4 days.

Adapted from Martha Stewart's Baking Handbook