WHY THIS RECIPE WORKS: Tasters loved the unique combination of figs and chocolate in this recipe. To keep the muffins light, the quick bread mixing method worked best. This involved combining the dry and wet ingredients independently and then folding them together. Folding in the chocolate chips and figs after the batter was blended ensured that the wet and dry ingredients were properly incorporated and each muffin had pieces of each of the fillings.
Choco-California Fig Muffins
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream
- 8 tbsp unsalted butter melted and cooled slightly
- 2 eggs large
- 1 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup semisweet chocolate chips
- 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
- 2/3 cup sliced almonds
Filling and Topping
- 1/4 cup sugar
- 1/4 tsp ground cinnamon
- 1/3 cup Orchard Choice Organic Mission California Fig Spread
- For the Muffins: Adjust oven rack to middle position and heat oven to 375 degrees. Grease and flour 12-cup muffin tin. Whisk flour, sugars, baking powder, baking soda, and salt together in large bowl. Whisk sour cream, butter, eggs, and extracts together in second bowl until smooth. Stir sour cream mixture into flour mixture until combined, then fold in chocolate chips, figs, and almonds.
- For the Filling and Topping: Combine sugar and cinnamon in small bowl. Spoon half of batter into prepared muffin tin, place rounded teaspoon fig spread in center of batter, and top with remaining batter. Sprinkle with sugar mixture.
- Bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Let muffins cool in muffin tin for 10 minutes, then carefully transfer muffins to wire rack and let cool completely. Serve. (Muffins can be stored in airtight container at room temperature for up to 2 days.)