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Honey- & Goat Cheese-Filled Fig Muffins

January/February 2010

Your rating: None Average: 4.3 (157 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.



READER'S COMMENT:
"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 Recipe

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

04/14/2014
Anonymous
Love these

Loved these. I used chèvre, and a mix of calamyrna and black mission figs. The seeds made these reminiscent of fig newtons, but the goat cheese made them not as cloyingly sweet as the cookies. Made a second batch last night.

Balance between tangy and sweet
Comments
06/02/2013
Anonymous
it has som much potential

I was intrigued by these muffins since I really like figs, honey, and goat cheese. I think it could have been better had i used a different kind of cheese. I made the mistake of using feta because it was in my fridge and it's a type of goat cheese. so when the muffins cooled the cheese re-solidified and created a weird consistency. Next I time would add lemon zest to whole batter and use a more neutral, softer cheese, lie a very mild goat cheese. One last thing, the batter (once cooked) was sooo sticky, the paper wouldn't peel off. I'm wondering if I made a mistake somewhere or if it's the tendency of this recipe. it's not a problem i've ever run into.

figs, lemon zest, not too sweet
Comments
12/13/2012
Anonymous
Unrealistic characterization

These are good to look at and sound absolutely delicious, but how ever do you justify calling them "for weight loss" with 20 gr of added sugar per muffin. What are you thinkin'?

beautiful and probably delish
Comments
06/27/2012
Anonymous
Beautiful looking, nice tasting

The muffins are GORGEOUS. Just like the photo. I notice other readers commented on their goat cheese did not show up as expected. The key is to reserve the goat cheese & honey and combine all other ingredients. Then, after you have poured most of the batter in the muffin tins, ball up the goat cheese a little larger than a marble and stick it down in the middle of each muffin. Top with just enough batter to cover the cheese. I will in the future add some spices, however; perhaps some cinnamon or all spice. Like I said, very pretty and very fun, but just not as tantalizing a taste as I was looking for. Great recipe to build on though.
P.S. If you do not have buttermilk, combine 1 T lemon juice in a 1 Cup measuring cup, fill with milk, and let set for 5 min.

Gorgeous presentation to impress, unique flavor combination
Beautiful fig and goat cheese muffins
Comments
06/23/2012
Anonymous

I made these and substituted with fat-free cream cheese, all egg whites, and applesauce instead of oil. They still turned out good, but healthier and probably didn't taste as good as the fattier version would...but still good enough for me. :-) Only thing I didn't like was that the cream cheese melted throughout the muffin and was hard to be found.

Comments (1)

34 comments

Anonymous wrote 1 year 42 weeks ago

I made these again with goat

I made these again with goat cheese instead of the fat-free cream cheese and they turned out perfect just like the picture! :-)

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