In a separate bowl, mix together the butter and brown sugar. Add the flour, rolled oats and ginger. Thoroughly combine and place in the refrigerator.

Chop the figs and dates into small pieces.

In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.

In a mixer, using the whisk attachment, whip the butter and brown sugar together until creamy (about 3 minutes). Stop to scrape down the sides of the bowl about halfway through.

Add the vanilla extract, then the eggs one at a time.

Beat in half of the dry ingredients, then add the milk. Beat in the rest of the dry ingredients.

Fold in the fig and date pieces.

Preheat oven to 350 degrees F.

Grease and flour a 12 well muffin pan or place liners in each well.

Transfer the batter to the pan, filling each well 3/4 of the way.

Remove the streusel from the refrigerator and crumble it evenly on top of each batter-filled well in the filled pan.

Place in oven and bake for 25 minutes or until a knife inserted in the center of a muffin comes out clean.

Remove from oven. Let cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.