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Honey- & Goat Cheese-Filled Fig Muffins

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  40 Minutes
Total Time:  1 Hour
  1 dozen muffins
Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. Make a batch of these on the weekend and enjoy them for breakfast all week long. If you’re not a fan of goat cheese, try them with cream cheese instead.

Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.
3/4 cup  crumbled soft goat cheese or reduced-fat cream cheese (Neufchâtel)
2 tablespoons  honey
1 teaspoon  freshly grated lemon zest
1 1/4 teaspoons  vanilla extract, divided
2 cups  white whole-wheat flour (see Note)
1 1/2 teaspoons  baking powder
1/2 teaspoon  baking soda
1/4 teaspoon  salt
2   large eggs
1   large egg white
3/4 cup  packed dark or light brown sugar
1 cup  low-fat or nonfat buttermilk
1/3 cup  extra-virgin olive oil
1 1/4 cups  chopped dried figs
3 tablespoons  turbinado (see Note) or granulated sugar

Ingredient Note: : White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available in large supermarkets and at natural-foods stores). Store it in the freezer. Turbinado sugar is steam-cleaned raw cane sugar. It’s coarse-grained and light brown in color, with a slight molasses flavor. Find it in the natural-foods section of large supermarkets or at natural-foods stores. Measuring tip: We use the “spoon and level” method to measure flours. Here’s how it is done: Use a spoon to lightly scoop flour from its container into a measuring cup. Use a knife or other straight edge to level the flour with the top of the measuring cup.
Honey- & Goat Cheese-Filled Fig Muffins Recipe at
Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.

Whisk flour (see Measuring Tip), baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.

Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible). Sprinkle the muffins with sugar.

Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2010
Part of These Recipe Collections Find Similar Recipes »
 Say Cheese!: Cheesy Breakfast and Brunch Dishes
Nutrition Facts per Serving
Yield:   1 dozen muffins
Calories: 272
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 39mg
Sodium: 239mg
% Cal. from Fat: 30%
Fat. Total: 9g
Protein: 6g
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: kathleen, MI Reviewed: 11/02/2013
Love the goat cheese
These muffins are delicious. Instead of figs I used dried chopped cranberries. When I used the filling I had some left after I put a heaping teaspoon in each muffin. I was afraid the muffins would overflow. In retrospect I should have used all the filling in the muffins because after baking they don't overflow. The little I had left I used as a pancake filler the next morning
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