Imagine biting into a muffin that's not just a bland breakfast afterthought, but a burst of tangy, sweet, and wholesome goodness that transforms your entire morning routine. These Sour Cherry and Fig Whole Wheat Muffins are more than just a recipe - they're a culinary adventure that combines the rich, earthy notes of whole wheat with the vibrant pop of sour cherries and the deep, honeyed sweetness of dried figs. Perfect for health-conscious foodies and flavor enthusiasts alike, these muffins are about to become your new breakfast obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sour cherries, pitted
- 1/2 cup dried figs, chopped
- 1/2 cup yogurt
- 1/4 cup vegetable oil
- 2 eggs
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, prepare the wet ingredients by whisking together yogurt, vegetable oil, and eggs until smooth and fully incorporated.
- Gently fold the pitted sour cherries and chopped dried figs into the dry ingredient mixture, ensuring they are lightly coated with flour to prevent sinking during baking.
- Pour the wet ingredient mixture into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough muffins.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Flour Coating Trick: When adding sour cherries and figs, toss them lightly in a bit of flour before mixing. This prevents them from sinking to the bottom of the muffins during baking.
- Mix with a Gentle Hand: Overmixing is the enemy of tender muffins. Stir just until the ingredients are combined - a few lumps are perfectly okay!
- Room Temperature Matters: For the best texture, try to use eggs and yogurt at room temperature. This helps create a more uniform batter and ensures even baking.
- Customize Your Muffins: Feel free to add a sprinkle of nuts or a dash of cinnamon to make these muffins uniquely yours.
- Storage Tip: To keep muffins fresh and moist, store them in an airtight container. If you want to extend their life, you can freeze them for up to a month - just warm slightly before serving.
- Check for Doneness: The toothpick test is crucial. If it comes out clean or with just a few moist crumbs, your muffins are perfectly baked!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 6g
Fat: 11g
Saturated Fat: 2g
Cholesterol: 40mg
