| Level: | Intermediate |
| Total: | 55 min |
| Prep: | 20 min |
| Cook: | 35 min |
| Yield: | 18 large muffins |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground ginger
- 1 1/4 cups whole milk
- 2 extra-large eggs
- 1/2 pound unsalted butter, melted and cooled
- 1 1/2 cups coarsely chopped fresh cranberries
- 1/2 cup medium-diced Calimyrna figs
- 3/4 cup coarsely chopped hazelnuts, toasted and skinned
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
Instructions
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 292 |
| Total Fat | 15 g |
| Saturated Fat | 7 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 2 g |
| Sugar | 19 g |
| Protein | 4 g |
| Cholesterol | 52 mg |
| Sodium | 181 mg |
Reviews
Excellent. I subbed in chopped dates for the figs because that’s what I had. Cut the sugar to a scant one cup – still plenty sweet for our tastes. I used a blend of cinnamon, ginger, cardamom, fresh ground nutmeg, and a pinch of cloves. Can’t wait to enjoy these for breakfast with cream cheese.
These muffins are the Best I have ever made and my husband loved them too.
I did make a few changes. I don’t like ginger so I added l tsp. vanilla. I put 3 cups of whole fresh cranberries instead of figs and 1 cup of walnuts instead of hazelnuts. I used 1/2 cup of stevia instead of sugar. Otherwise went according to recipe. Do make this awesome muffin recipe; you won’t be disappointed.
These muffins are delicious! Did not have figs so I used a large honey crisp apple. Perfect in every way. Thanks Ina!
I made this recipe today for our Sunday School class for this Sunday. Although I think it is good, I didn’t think it that special! Usually I love all her recipes! I’m not sure I will spend the money to make them again.
Due to quarantine, I’m limited on ingredients but this recipe was an amazing foundation! I was trying to use a bag of frozen cranberries I had in the freezer. Had to sub coconut milk, walnuts and even an apple for the figs, but the muffins were still delicious. I can’t wait until I can make the original recipe. I may not be able to handle the deliciousness
Easy and deli!
These are delicious! I didn’t have hazelnuts so used walnuts. I put more cranberries since I didn’t have figs. These are so good! I did add orange zest, which made them even better! New favorite recipe. I also sliced the cranberries in half which really made them the star!
Literally one of the best muffins I’ve ever made. I will definitely make these again.
Delicious! Couldn’t find cranberries at the store so used cranberry baking pieces (similar to craisins) and left out the walnuts since I didn’t have any on hand. So good! Taking to a brunch tomorrow morning!
Could not find hazelnuts so substituted pecans. Also put the cranberries in a small glass dish and used a hand held nut chopper to coarse chop them. No rolling around! Delicious as always. Thanks Ina!!