These Figgy Chai Muffins are fluffy treats packed with sweet figs and a hint of warm spices. They’re perfect for breakfast or a cozy snack anytime!
Whenever I make these muffins, my kitchen smells like a spice shop, and I can’t resist sneaking a warm one right out of the oven. They’re just that good! 😋
Ingredients & Substitutions
Flour: All-purpose flour is great, but you can swap in whole wheat flour for a nuttier flavor and more fiber. Just remember, it may make the muffins denser.
Sugar: Granulated sugar adds sweetness, but you can use brown sugar for a deeper, molasses-like flavor. Alternatively, maple syrup or honey could work, reducing the milk slightly.
Milk: You can use almond, soy, or oat milk if you’re looking for a dairy-free option. They all blend well and keep the muffins moist!
Dried Figs: If figs aren’t your thing or you can’t find them, try raisins or chopped dates instead. They will still give that sweet, chewy texture.
Nuts: I love adding walnuts or pecans, but if you’re nut-free, simply skip them or use seeds like pumpkin or sunflower seeds for crunch.
How Do You Ensure Perfectly Fluffy Muffins?
To achieve fluffy muffins, mixing is key! When combining wet and dry ingredients, do it just until no dry flour is visible. Overmixing can lead to tough muffins, so be gentle. Also, be mindful of your oven temperature.
- Preheat the oven to the correct temperature to get that nice rise.
- Use an ice cream scoop or spoon for even portioning to ensure all muffins bake evenly.
- Watch them closely as they bake, every oven varies. You want a golden top and a clean toothpick when you check!
These tips will help you bake wonderfully fluffy Figgy Chai Muffins that are sure to impress! Enjoy sharing (or not!) your delicious creations.
Figgy Chai Muffins with Warm Spices
Ingredients You’ll Need:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 cup milk (dairy or plant-based)
- 1/4 cup vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried figs, chopped
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 18-22 minutes to bake. In total, you’re looking at around 35-40 minutes before you can start enjoying these delightful muffins!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line a muffin tin with paper liners or give it a good greasing to ensure your muffins come out easily.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and all the warm spices: cinnamon, ginger, cardamom, cloves, and nutmeg. This ensures the spices are evenly distributed throughout the muffins.
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs until fluffy. Then add in the milk, vegetable oil (or melted butter), and vanilla extract. Mix everything together until well combined.
4. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together until just combined. Be careful not to overmix; it’s okay if a few small lumps remain!
5. Add the Figs and Nuts:
Now, fold in the chopped dried figs and any nuts you’re using. This adds a delightful chewy texture and crunch!
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling them about 3/4 full to give them room to rise during baking.
7. Bake the Muffins:
Pop the muffin tin into the preheated oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature, savoring the delightful blend of chai spices and sweet figs!
FAQ for Figgy Chai Muffins with Warm Spices
Can I Use Fresh Figs Instead of Dried Figs?
Fresh figs can be used, but they have a higher water content, which might change the texture of the muffins. If you decide to use them, chop them finely and consider reducing the amount of milk slightly to maintain the right batter consistency.
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, substitute the eggs with ground flaxseed or unsweetened applesauce (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water equals 1 egg). Use plant-based milk and ensure your butter is replaced with a suitable dairy-free alternative.
How to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to wrap them tightly to prevent freezer burn!
Can I Add Other Spices or Ingredients?
Definitely! Feel free to experiment with other spices like nutmeg or even add some chocolate chips or pumpkin puree for extra flavor and moisture. Just keep in mind that adjustments to the recipe might slightly change the baking time.
