Choco-California Fig Muffins
Chocoholics, we've got you covered with the best chocolate chip muffins. Bake a batch of California Fig Chocolate Chunk Muffins to keep and another to share!
Servings: 12 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 Orchard Choice or Sun-Maid California Figs stemmed and chopped into 1/4" pieces
- 2/3 cup sliced almonds
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.)
Valley Fig Growers is a proud sponsor of Cook's Country TV.
Calories: 379kcal | Carbohydrates: 42g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 337mg | Potassium: 205mg | Fiber: 3g | Sugar: 23g | Vitamin A: 410IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 2.4mg