Sweet Potato and Fig Muffins
Sep 15, 2011, Updated Mar 29, 2016
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These easy sweet potato and fig muffins are packed full of flavor. Perfect for breakfast and ready in under an hour. You’ll love these delicious muffins!
For this weeks Homesick Texan Cookbook recipe I picked a delicious muffin. Lately I have been on a muffin kick. I cannot get enough of them. That is why when I saw a recipe for a sweet potato muffin I couldn’t pass it up! The original recipe contained dates, which I did not have, so I subbed some dried figs instead. I also opted to add a little crumbly topping. Why you ask? Because everything is better with crumbly topping.
My favorite part about this muffin is it’s texture. It’s fluffy and moist and packed full of delicious fall flavor. The figs bring a nice sweetness to the muffin that is a little fruity surprise. If you do not feel like mashing your own sweet potatoes you could also easily substitute canned squash, pumpkin or canned mashed sweet potatoes (if you can find!)
Looking for more muffins recipes? Try my lemon chia seed muffins, graham flour apple coffee cake muffins or my copycat Tim Hortons pumpkin spice muffins.
Sweet Potato and Fig Muffins
These easy sweet potato and fig muffins are packed full of flavor. Perfect for breakfast and ready in under an hour. You'll love these delicious muffins!
Yield: 24 muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients:
For Muffins:
- 1-3/4 cups all purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1 (15 ounce) can sweet potato, well drained and mashed
- 1 cup figs, chopped
For Crumbly Topping:
- 1/2 cup flour
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 4 tablespoon butter, melted
Source: The Homesick Texan Cookbook
Directions:
For Muffins:
Preheat oven to 350 degrees and grease and flour a muffin pan. Or if you are lazy, like me, just line them.
Combine the flour, baking soda, salt and cinnamon in a large bowl. Beat together the eggs, granulated sugar and brown sugars, vanilla and oil. Stir in mashed sweet potato until well blended. Add the liquid ingredients to the dry ingredients and stir until moist. Stir in figs.
Spoon batter into the muffin pan and until three quarters full. Top with crumble and bake for 25 to 30 minutes. Remove muffins from pan and cool on rack.
For Crumbly Topping:
Melt butter and add rest of ingredients. Using a fork mix together until crumbly.
These look great! Can you believe I’ve never had figs?
i love the addition of a crumbly top. wonderful pics!!
These are stunning – I’m not much of a baker but I believe that I must make an attempt here soon! YUM!
I love muffins too especially now that Fall is here they are ideal for a good start! Thank you for stopping by!
I need a fig tree!!!!!!
These look so good – and I love the use of sweet potato, one of my favourite tubers.
Yum! Yesterday I bought some sweet potatoes, which are kind of a treat here in Switzerland… not easy to find at all, unfortunately! On the other hand fig trees are everywhere… I should make some of these muffins soon!
I just need a really good cup of coffee and a couple of these muffins. A perfect start to my day.
Your muffins look really good. Thanks for sharing the recipe with us.
Velva
I have just fallen for figs in the last few years. I can only imagine how good these muffins were,the combination of sweet potato and figs is an interesting one. I wonder if you could use fig preserves in the muffins if you couldn’t find figs?
I must get my hands on some figs to make these muffins!! Congrats on your engagement – tried to comment on that post but it would not let me…
Have you joined us at Project Lunch Box yet? This post would be a great link up
https://su.pr/221xT1