Time: 55 min.
Complexity: easily
Servings: 18

These fluffy, fragrant muffins are filled with the bounty of autumn. They're made with cranberries, figs, and hazelnuts. Brown sugar helps keep the crumb moist, and a blend of cinnamon and ginger perfectly complements the fruit and nuts with its warm, spicy flavor. These muffins are perfect for breakfast or as a snack throughout the day.

Ingredients:

• 3 cups premium flour
• 1 tbsp. baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 1 tbsp. ground cinnamon
• 2 teaspoons ground ginger
• 1 and 1/4 cups whole milk
• 2 large eggs
• 220 g unsalted butter, melted and cooled
• 1.5 cups coarsely chopped fresh cranberries
• 0.5 cups Kalimirna figs, cut into medium cubes
• 3/4 cup coarsely chopped hazelnuts, toasted and skinned
• 3/4 cup brown sugar, firmly packed
• 3/4 cup granulated sugar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, milk, cinnamon, ground ginger, hazelnuts, cranberry, figs

We recommend

Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• Line an 18-cup muffin tin with paper liners. Sift flour, baking powder, baking soda, salt, cinnamon, and ginger into a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly until smooth.
Step 3
• Add the cranberries, figs, hazelnuts and both types of sugar and stir until the fruit, nuts and sugar are evenly distributed throughout the batter.
Step 4
• Spoon the batter into the paper cups, filling each to the top. Bake for 20–25 minutes, until the top is golden brown and a toothpick inserted into the center of the muffin comes out clean.

Votes: 2