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.
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!
- 1/2 stick (2 oz) unsalted butter
- 1/2 cup finely chopped yellow onion
- 1/2 cup chopped, dried figs
- 6 fresh sage leaves, shredded
- 1 1/4 cups all purpose flour
- 1/2 cup wholewheat flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1-2 tablespoons honey
- 2 cups whole milk
- 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 Serving Size: 1 muffin
Amount Per Serving: Calories: 130Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 239mgCarbohydrates: 24gFiber: 2gSugar: 8gProtein: 4g