Wednesday, March 2, 2011

Honey & Goat Cheese Stuffed Fig Muffins

These are AMAZING!

I was looking for a good, healthy muffin recipe to make for Jason so he could eat something in the car on his way to work. It just so happens that these muffins have one of my favorite combos: figs and goat cheese. Ya know when you get a really good cheese plate and you shmear some fig jam on crusty bread, then top it with some delicious cheese? Well, that's what these taste like.

Honey & Goat Cheese Stuffed Fig Muffins
Recipe from

  • 3/4 cup crumbled soft goat cheese or reduced-fat cream cheese (I used Cypress Grove Humbolt Fog and it was perfect.)
  • 2 tablespoons honey
  • 1 teaspoon freshly grated lemon zest
  • 1 1/4 teaspoons vanilla extract, divided
  • 2 cups whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 3/4 cup packed dark or light brown sugar
  • 1 cup low-fat or nonfat buttermilk
  • 1/3 cup extra-virgin olive oil
  • 1 1/4 cups chopped dried figs
  • 3 tablespoons granulated sugar (This is used to sprinkle on top. I left it out and didn't miss it.)
  1. Preheat oven to 425°F. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.
  2. Thoroughly combine goat cheese (or cream cheese), honey, lemon zest and 1/4 teaspoon vanilla in a small bowl. Set aside.
  3. Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.
  4. Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.
  5. Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.
  • Make Ahead Tip: Individually wrap the muffins and store at room temperature for up to 2 days or freeze for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.


Per muffin: 272 calories; 9 g fat ( 2 g sat , 6 g mono ); 39 mg cholesterol; 44 g carbohydrates; 20 g added sugars; 6 g protein; 3 g fiber; 239 mg sodium; 184 mg potassium.
Nutrition Bonus: Iron (20% daily value).