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Fig Chai Muffins

Delightful fusion of flavors in soft, slightly crispy muffins with chai spices and dried figs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
Sugars
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
Wet Ingredients
  • 1/2 cup chopped dried figs Be sure the dried figs are well chopped to ensure even distribution.
  • 2 large eggs
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, salt, and spices (cinnamon, ginger, cardamom, and cloves) until well combined.
  3. In a separate bowl, mingle the brown sugar and granulated sugar, breaking up any clumps.
  4. Beat the eggs in another bowl, then add the milk, vegetable oil, and vanilla extract. Whisk until blended smoothly.
  5. Slowly add the wet ingredients to the dry mixture while stirring gently until just combined. Gently fold in the chopped dried figs.
  6. Line your muffin tin with paper liners or grease it. Scoop the batter into each muffin cup until they're about 2/3 full.
Baking
  1. Place the muffin tin in the preheated oven and bake for about 20 minutes, or until a toothpick comes out clean when inserted into the center of a muffin.
Cooling
  1. Allow the muffins to cool in the muffin tin for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Store your Fig Chai Muffins in an airtight container at room temperature for up to 3 days. They can be frozen in freezer-safe bags for up to 2 months. Reheat in the microwave for 15-20 seconds or warm them in the oven.