Fig Nugget Muffins

Fig Nugget Muffins

7 Reviews
From: EatingWell Magazine, May/June 1997

Perfect for a lazy Sunday morning, these not-too-sweet grain-rich muffins have a surprise center “nugget” of gooey honey and figs, eliminating the need for jam or butter. Freeze leftovers for a midweek breakfast treat.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Fig nuggets
  • ½ cup packed dried figs, preferably Calimyrna
  • 2 tablespoons chopped hazelnuts, or walnuts
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • Muffin batter
  • 1 large egg
  • 1 large egg white
  • ¾ cup packed light brown sugar
  • 1 cup nonfat plain yogurt
  • ¼ cup canola oil
  • 1 teaspoon vanilla extract
  • ⅓ cup orange juice
  • 1 tablespoon freshly grated orange zest
  • 1 cup oat bran
  • 1 cup whole-wheat flour
  • ¾ cup all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons chopped hazelnuts, or walnuts


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
  2. To prepare fig nuggets: Combine figs, hazelnuts (or walnuts) and cinnamon in a food processor; pulse until the figs are finely chopped. Add orange juice and honey and pulse until the mixture forms a paste. Set aside.
  3. To prepare muffin batter: Whisk egg, egg white and brown sugar in a medium bowl until smooth. Add yogurt, oil, orange zest, orange juice and vanilla and whisk until blended. Stir in oat bran.
  4. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Spoon about half the batter into the prepared muffin cups. Place a scant tablespoon of the reserved fig mixture in the center of each muffin. Top with remaining batter. Sprinkle with nuts.
  5. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool.
  • DIY Muffin Cups: Make your next batch of muffins or cupcakes the ultimate grab-and-go treat by lining your tin with muffin liners. No liners? No problem. Use 5-inch squares of parchment paper, coat each muffin cup with cooking spray, and push each square into the cups using a small can or bottle, pressing the paper up the sides. (It's OK if some of the paper is sticking out over the rim.) Fill each cup as directed.

Nutrition information

  • Per serving: 232 calories; 7 g fat(1 g sat); 3 g fiber; 40 g carbohydrates; 6 g protein; 14 mcg folate; 16 mg cholesterol; 19 g sugars; 44 IU vitamin A; 5 mg vitamin C; 93 mg calcium; 1 mg iron; 178 mg sodium; 193 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 3 other carbohydrate, 1½ fat

Reviews 7

July 06, 2010
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By: EatingWell User
I think the recipe is excellent and I cannot wait to try it. The only thing that will change is the use of the low fat garbage that so many people seem to push.
July 06, 2010
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By: EatingWell User
I have always liked a muffin with fruit and nuts and a whole grain base for healthy snacking at meal time. Instead of orange juice and honey I used lemon juice and pure cane sugar for a great combination and awesome flavor.
July 04, 2010
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By: EatingWell User
Sounds yummy, want to try making it right away but dont hav all the ingredients! SMK
July 03, 2010
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By: EatingWell User
I have always liked muffins with fruit and nuts combined and complete with a whole grain base for healthier eating habits. Instead of orange juice and honey I used lemon juice and natural cane sugar for a good tasting muffin that is great for breakfast or at snack time.
July 03, 2010
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By: EatingWell User
I was very interested in this recipe until I saw how many carbs...way too many for my diet!!
July 01, 2010
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By: EatingWell User
Why a Food Processor?
March 04, 2010
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By: lfrose2003
I liked the breading but not the filling. Made the muffins again and put some apricot preserves mix with dried apricots in the center. New favorite breakfast muffin.
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