Valley Fig Growers

California Fig and Camembert Muffins

Best served warm, while the cheese is creamy, and the California Figs are soft and chewy. Freeze the cheese for 20 to 30 minutes to make it easy to cut into small pieces. Substitute Brie cheese for the Camembert if desired. If muffins are made ahead, wrap in foil and reheat in a moderate oven for 15 minutes or just until warm. Or pop one in the microwave and reheat at 50% power for 10 to 20 seconds or until warm. For longer storage, freeze muffins in an airtight container or plastic freezer bag with a zipper lock.

Makes 18 muffins


1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 large eggs

1 ½ cups low-fat buttermilk

¼ cup vegetable oil (canola)

3 tablespoons finely chopped fresh thyme, oregano or sage (3 teaspoons dry) 

6 tablespoons thinly sliced chives or green onion

1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed chopped (1/3-inch pieces) 

½ pound Camembert cheese, trim rind and cut into 1/3-inch pieces

Orchard Choice California Fig Spread, California Orange or Organic Mission


1. Preheat oven to 350º.  Line18 standard (2 ½-inch) muffin pan cups with paper liners. Coat inside of papers with nonstick spray. Or, spray unlined cups with nonstick spray, dust with flour and shake out excess.

2. In a bowl, stir together all purpose and whole wheat flours, sugar, baking powder and salt.  Break eggs into a separate large bowl.  Whisk to blend. Whisk in buttermilk, oil, herbs and chives. Make a well in the center of the dry ingredients and slowly stir liquid mixture into dry ingredients. Do not overmix. Stir in figs and cheese.

3. Spoon batter evenly into prepared muffin pan cups, making sure figs and cheese are evenly distributed. Bake for 25 to 30 minutes or until tops are light golden brown and pick inserted in center comes out clean. Serve warm, with Orchard Choice California Fig Spread, if desired.  

Adapted from Marin French Camembert Muffins at Recipe and photo Lorelle Del Matto

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 161
  • % Calories from Fat 40%
  • Fat 7
  • Cholesterol 31
  • Protein 6
  • Carbohydrates 18
  • Fiber 2
  • Iron 1
  • Sodium 264
  • Calcium 123
  • Potassium 125