I just read a quote that said, “Cupcakes eaten before 9 a.m. are in fact Muffins.” I completely agree with that statement, and if this is true – these Dark Chocolate Fig Muffins qualify. This lovely recipe is so delightful and loaded with dark chocolate flavor – it makes the perfect brunch food this weekend. Yes, I know chocolate is not always the best choice to start your day, however as a special treat, how can you resist.
The cake in these breakfast treats is so tender, your mouth just sinks into the delicate crumb. I added dark chocolate chips to heighten the already chocolaty goodness that comes from cocoa powder, to create a super decadent muffin.
Figs turn to jelly-like fruits when baked and deliver a simple sweetness that is nice with chocolate. As you know, I am buried in figs this time of year, so expect a few more fig posts before fall begins. These Dark Chocolate Fig Muffins could be considered cupcakes and with a little light glaze, you could serve them at your next birthday party!
6 figs, divided
1 stick, room temperature butter
2/3 cup light brown sugar
2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/2 cup cocoa powder, I highly recommend Valrhona
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips
1 cup buttermilk
(Makes 1 Dozen)
1. Preheat the oven to 375 degrees. Spray a 12-cup muffin pan with cooking spray or oil, set aside. Dice up 4 figs into chunks. In a stand mixer, cream together on high speed – butter and brown sugar for 3 minutes. Scrape down the sides of bowl and add the eggs and vanilla, mix again on high for 2 minutes.
2. Add the flour, cocoa powder, baking powder, baking soda and salt, mix on low speed for 30 seconds. While the mixer in running, pour in the buttermilk and mix for 30 seconds more. Do not over mix. Add in the diced figs and chocolate chips and mix by hand until combined.
3. Using an ice cream scoop, dollop the batter into each muffin cup. Quarter the remaining figs and place one on top of each cup. Bake in the oven for 20-22 minutes, or until they spring back slightly to the touch.
4. Let muffins cool in the pan for 10 minutes, remove and place on a serving platter. Eat warm, or save at room temperature and enjoy later!