Honey- & Goat Cheese-Filled Fig Muffins

January/February 2010

Your rating: None Average: 4.3 (176 votes)

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.

"Next time I make this recipe, I will leave out the goat cheese. It just sort of melted in the muffin and didn't look anything like the picture. I used dried dates instead of figs and added chopped walnuts, which made it really good. I...
Honey- & Goat Cheese-Filled Fig Muffins

49 Reviews for Honey- & Goat Cheese-Filled Fig Muffins


I would put less honey in the goat cheese filling so it's a bit tangier, but otherwise tasty muffins. Good for guests.


I made these to go with a soup and sald lunch with friends and we all loved them Such an unusal but nice combination of flavors. YUM YUM


Love these muffins. Held me over to lunch every time I had them. I like them best after a warm-up in the microwave a day or two after baking rather than room temp.


These are wonderful muffins. I used the cheve roll from Costco, and the result was creamy prior to freezing. After freezing/defrosting the center was more firm but still had great flavor. Preparation was a bit messy and time consuming.


Very tasty. Recipe ended up making 15 muffins, and I had cream cheese filling left over. Made them with lite cream cheese. I used three small eggs (I raise my own chickens and am not worried about the bit of extra colesteral/fat as free range eggs have a better nutritional profile) instead of two large and one egg white.


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