The Figgy-est Fig Jam, Walnut & Rosemary Muffins

This August we’ve rediscovered our love of baking. In fact we’ve spent pretty much every Sunday afternoon baking something (usually the Peach Walnut Bread that I shared a few weeks back) which has to be just about the best bread we’ve had all year.

This Sunday we decided to switch things up by recreating this recipe for Fig Jam, Walnut & Rosemary Muffins. My mom has always had a love for figs, and we were excited to try out the goat butter and the lactose-free sour cream that we’d picked up on a recent trip to Whole Foods.

While the recipe calls for 3 standard muffin pans, we had a jumbo muffin pan and a muffin top pan that we like to use, and this recipe made up the perfect amount to fill both. (So six jumbo muffins and six muffin tops.)

The Figgy-est Fig Jam, Walnut & Rosemary Muffins

(adapted from Victoria Magazine)

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 tsp ground ginger
• 1 tsp freshly grated nutmeg
• 1 tsp finely chopped fresh rosemary
• 1 cup walnuts, toasted and chopped
• 3 large eggs
• 1 (11.5 ounce) jar fig preserves
• 4 tbsp goat butter, melted and cooled slightly (you can regular butter or margarine if you prefer)
• 1/2 cup lactose free sour cream (can sub with regular)
• 1/2 cup Lactaid (can use buttermilk as recipe suggests or regular milk)
• 1 tsp vanilla bean paste

Directions:

1 – Preheat oven to 375. Coat 3 (6 cup) standard muffins pans with baking spray with flour (or line with baking papers.)

2 – In a medium bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, ginger, nutmeg, rosemary and walnuts.

3 – In a separate bowl, whisk together eggs, fig preserves, melted butter, sour cream, milk and vanilla bean paste. Fold wet ingredients into dry ingredients, mixing just until combined.

4 – Divide batter evenly among prepared muffin cups. Bake until a sodden pick inserted in the center comes out clean, 30-35 minutes.

Although this recipe called for fig preserves, I can never pass up fresh produce when I’m at the store, and these figs were just gorgeous. The rosemary came from our herb garden.

Who can resist a muffin top? They are the best part of the muffin in my opinion!