Monday, April 9, 2018

Fig Date Muffins with Oatmeal Ginger Streusel

I had this fig date muffin recipe saved from one of my German cooking magazines. Figs and dates were waiting in the pantry to be used. I tweaked the recipe and then went all crazy and added a Ginger streusel.

Turns out that was a perfect idea. These are some of the most tasty muffins I've ever created. Family and friends gobbled them up. My mom just loved one with a cup of tea. 

The muffins are dense, packed with lucuious figs and dates. Even though they are delicious, one is plenty filling.

These are so easy to make. The streusel has chopped crystalized ginger. the streusel will be sticky so be sure to follow the instructions of chilling it for a bit to make it easier to crumble on top of the muffins before baking.

Fig Date Muffins with 
Oatmeal Ginger Streusel
Prep time: 25 minutes
Bake Time: 25 minutes
Yield: 16 muffins

For the streusel:
  • 1/3 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup rolled oats
  • 1/3 cup finely chopped crystallized ginger

For the muffins:
  • 1/2 cup figs
  • 1/2 cup pitted dates
  • 2+1/4 cups all-purpose flour
  • 3 tablespoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 3 eggs
  • 3 tablespoons milk


Make the streusel: 
  • In a separate bowl, mix together the butter and brown sugar. Add the flour, rolled oats and ginger. Thoroughly combine and place in the refrigerator. 
Make the muffins:
  • Chop the figs and dates into small pieces. 
  • In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a mixer, using the whisk attachment, whip the butter and brown sugar together until creamy (about 3 minutes). Stop to scrape down the sides of the bowl about halfway through. 
  • Add the vanilla extract, then the eggs one at a time. 
  • Beat in half of the dry ingredients, then add the milk. Beat in the rest of the dry ingredients. 
  • Fold in the fig and date pieces.
  • Preheat oven to 350 degrees F.
  • Grease and flour a 12 well muffin pan or place liners in each well.
  • Transfer the batter to the pan, filling each well 3/4 of the way.
  • Remove the streusel from the refrigerator and crumble it evenly on top of each batter-filled well in the filled pan.
  • Place in oven and bake for 25 minutes or until a knife inserted in the center of a muffin comes out clean.
  • Remove from oven. Let cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely. 

Mad for muffins? Try these:
Smokey Chocolate Chip Muffins

Banana Ansie Muffins with Cocoa Nibs

Inside Out Pumpkin Muffins

Amy Vanderbilt's Sour Cream Muffins

Flax Seed Oat Bran Muffins

Whole Wheat Strawberry Basil Muffins

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