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Fig Date Muffins with Oatmeal Ginger Streusel
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 16 Muffins
Ingredients
For the streusel:
- 1/3 cup butter room temperature
- 1/4 cup brown sugar
- 1/3 cup all-purpose flour
- 1/3 cup rolled oats
- 1/3 cup finely chopped crystallized ginger
For the muffins:
- 1/2 cup figs
- 1/2 cup pitted dates
- 2+1/4 cups all-purpose flour
- 3 tablespoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 3 eggs
- 3 tablespoons milk
Instructions
Make the streusel:
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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.
Make the muffins:
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Chop the figs and dates into small pieces.
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In a separate bowl whisk together the flour, baking powder, cinnamon, nutmeg, and salt. Set aside.
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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.
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Add the vanilla extract, then the eggs one at a time.
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Beat in half of the dry ingredients, then add the milk. Beat in the rest of the dry ingredients.
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Fold in the fig and date pieces.
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Preheat oven to 350 degrees F.
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Grease and flour a 12 well muffin pan or place liners in each well.
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Transfer the batter to the pan, filling each well 3/4 of the way.
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Remove the streusel from the refrigerator and crumble it evenly on top of each batter-filled well in the filled pan.
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Place in oven and bake for 25 minutes or until a knife inserted in the center of a muffin comes out clean.
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Remove from oven. Let cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.