Cheese-Filled Fig Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 303.0
  • Total Fat: 10.3 g
  • Cholesterol: 41.4 mg
  • Sodium: 261.0 mg
  • Total Carbs: 54.0 g
  • Dietary Fiber: 4.5 g
  • Protein: 6.4 g

View full nutritional breakdown of Cheese-Filled Fig Muffins calories by ingredient
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Recipe from Eating Well Recipe from Eating Well
Number of Servings: 12


    3/4 c. reduced-fat cream cheese
    2 Tbsp. honey
    1 tsp. lemon peel
    1 1/4 tsp. vanilla extract, divided
    2 c. whole wheat flour
    1 1/2 tsp. baking powder
    1/2 tsp. baking soda
    1/4 tsp. salt
    2 large eggs
    1 large egg white
    3/4 c. packed dark or light brown sugar
    1 c. non-fat buttermilk
    1/3 c. extra-virgin olive oil
    1 1/4 c. chopped dried figs
    3 Tbsp. raw cane sugar


Preheat oven to 425 degrees. Line 12 (1/2-cup) muffin cups with paper liners or coat with cooking spray.

Thoroughly combine cream cheese, honey, lemon peel and 1/4 tsp. vanilla in a small bowl. Set aside.

Whisk flour, baking powder, baking soda and salt in a large bowl. Lightly beat eggs and egg white in a medium bowl; add brown sugar and the remaining 1 teaspoon vanilla and whisk until the sugar is dissolved, about 1 minute. Gradually whisk in buttermilk and oil until smooth. Add the wet ingredients to the dry ingredients and stir until just combined; do not overmix. Fold in figs.

Spoon half the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin, and cover with the remaining batter. (The filling should not be visible.) Sprinkle the muffins with sugar.

Bake the muffins until the edges start to brown and the tops spring back when gently pressed, 13 to 15 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ALDZIEDZ.

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