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!
Fig, Onion and Honey Muffins
ingredients
- 2 ounces unsalted butter
- ½ cup yellow onion finely chopped
- ½ cup dried figs chopped
- 8 fresh sage leaves shredded
- 1¼ cups all purpose flour
- ½ cup whole wheat 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 (200°C). 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
amount per serving:
Meghan says
I cannot wait to make these. They look divine, and I love savory baked goods.
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)
Carla says
I wonder if I can replace dried figs with fig preserve?