RECIPE – Espresso Fig and Walnut Muffin Recipe


– 250g all-purpose flour

– 1 tbsp baking powder

– 1/2 tsp salt

– 150g granulated sugar

– 115g unsalted butter, melted

– 2 large eggs

– 120ml milk

– 60ml espresso, cooled

– 75g dried figs, chopped

– 60g walnuts, chopped Instructions:

1. Preheat the oven to 190°C. Line a muffin tin with paper liners.

2. Whisk together the flour, baking powder, and salt in a medium bowl. 

3. Whisk the sugar, melted butter, and eggs in a large bowl until well combined. 

4. Add the dry ingredients to the wet ingredients and mix until just combined. 

5. Add the milk and espresso and mix until just combined. 

6. Fold in the chopped figs and walnuts. 

7. Divide the mixture evenly among the muffin cups. 

8. Bake for 20-25 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. 

9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. 

Enjoy your delicious Espresso Fig and Walnut Muffins!

Quirky Fact: Did you know that figs are not classified as fruits, but rather as inverted flowers known as syconium? Their flowers bloom inwardly and produce a multitude of tiny seeds that give figs their unique texture and crunch.

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