California Fig and Bran Muffins

valleyfiggrowers@alkalyne.solutionsBreakfast, Recipes

Fig and Bran Muffins

The test kitchen prefers Kellogg’s All-Bran Original cereal in this recipe. Low-fat or nonfat yogurt can be substituted for whole milk yogurt, though the muffins will be slightly less flavorful.

California Fig and Bran Muffins

Start the day with a boost of fiber in an easy Fig & Bran Muffin recipe. Here's how to make a batch of bran muffins.
Fig and Bran Muffins
Servings 12 muffins


  • 2 1/4 cups All-Bran Original cereal
  • 1 1/4 cups all-purpose flour unbleached
  • 1/2 cup whole wheat flour
  • 2 tsp baking soda
  • 1/2 tsp table salt
  • 1 egg large
  • 1 egg yolk large
  • 2/3 cup light brown sugar packed
  • 3 tbsp mild molasses
  • 1 tsp vanilla extract
  • 6 tbsp unsalted butter melted and cooled
  • 1 3/4 cups plain whole-milk yogurt
  • 1 cup Orchard Choice or Sun-Maid California Figs


  • Adjust oven rack to middle position and heat oven to 400 degrees. Spray standard-sized muffin pan with nonstick cooking spray.
  • Process half of bran cereal in food processor until finely ground, about 1 minute. Whisk flours, baking soda, and salt in large bowl to combine; set aside. Whisk egg and yolk together in medium bowl until well-combined and light-colored, about 20 seconds. Add sugar, molasses, and vanilla; whisk until mixture is thick, about 30 seconds. Add melted butter and whisk to combine; add yogurt and whisk to combine. Stir in processed cereal and unprocessed cereal; let mixture sit until cereal is evenly moistened (there will still be some small lumps), about 5 minutes.
  • Add wet ingredients to dry ingredients and gently mix with rubber spatula until batter is combined and evenly moistened. Do not over mix. Gently fold figs into batter. Using 1/3-cup measure or ice cream scoop, divide batter evenly among muffin cups, dropping batter to form mounds. Do not level or flatten surfaces 
of mounds.
  • Bake until muffins are dark golden and toothpick inserted into center of muffin comes out with a few crumbs attached, 16 to 20 minutes, rotating pan halfway through baking. Cool muffins in pan for 5 minutes, then transfer to wire rack and cool for 10 minutes before serving.


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