Fig, Onion + Honey Muffins

5 from 1 vote

Fig, Onion + Honey Muffins // Feast + West

Savory muffins, y’all. New obsession. I’m sharing this recipe for Fig, Onion + Honey Muffins right now because I want you to be obsessed too.

Don’t get me wrong, I do love sweet muffins for breakfast. Blueberry, chocolate chip, cinnamon streusel… I did get my start in baking from boxes when I was younger, and I certainly owe many a breakfast to the wonder of boxed muffin mixes.

Fig, Onion + Honey Muffins // Feast + West

But, you can make savory muffins from scratch! And you can make them with vegetables and other fruits and even cheese. I love slathering goat cheese and (more!) honey over top these Fig, Onion + Honey Muffins. Absolutely divine.

The best part is that you don’t even have to eat these Fig, Onion + Honey Muffins for breakfast. Brunch will do, and so will lunch and dinner. Eat them alongside a hearty soup or in lieu of dinner rolls. In other words, you have a lot of options! Hope you get obsessed too. // susannah 

P.S. I’ve also got a recipe for Apple Cheddar Muffins over on My Cooking Spot today. Go check it out if you’re a savory muffin fan too!

Click below to see the Fig, Onion + Honey Muffins recipe!

Fig, Onion + Honey Muffins // Feast + West

Fig, Onion + Honey Muffins // Feast + West

Fig, Onion + Honey Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
These savory-sweet muffins are delicious with roast chicken or other dinner entrees, or for a different take on breakfast muffins, served with goat cheese and more honey!
5 from 1 vote
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ingredients

  • ½ stick 2 oz unsalted butter
  • ½ cup finely chopped yellow onion
  • ½ cup chopped dried figs
  • 6 fresh sage leaves shredded
  • 1 ¼ cups all purpose flour
  • ½ cup wholewheat flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg
  • 1-2 tablespoons honey
  • 2 cups whole milk

instructions

  • Preheat oven to 400°F. Grease 12 muffin cups. Foil or paper muffin liners can be used.
  • Melt butter in a small skillet over medium heat. Add the onion and simmer for 5-10 minutes, stirring until tender but not brown. Remove from heat and cool. Add the figs and sage.
  • Sift all purpose flour, baking powder and salt into a large mixing bowl. Blend in the wholewheat flour.
  • In a small bowl, whisk the egg and mix in the milk. Add the onion-fig-sage mixture.
  • Make a well in the center of the flour mixture. Pour the egg mixture into the well, and gently incorporate the dry ingredients with a rubber spatula until the mixture is all moistened.
  • Spoon the batter into the muffin cups. Bake 20-25 minutes until peaks are starting to brown.
  • Cool in pan before turning onto a wire rack.

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nutrition information

Yield: 12 muffins

amount per serving:

Serving: 1muffin Calories: 130kcal Carbohydrates: 24g Protein: 4g Fat: 3g Saturated Fat: 1g Polyunsaturated Fat: 1g Cholesterol: 21mg Sodium: 239mg Fiber: 2g Sugar: 8g
did you make this recipe?Please leave a comment on the blog or share a photo on Instagram with the hashtag #feastandwestrecipes!

Fig, Onion + Honey Muffins // Feast + West

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Comments

  1. Sarah @ Sarah Cooks the Books says

    I’ve never had a savory muffin before! This may be the place I need to start to rectify that situation. :0)

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