Fig Jam Muffins

These muffins come with their own homemade jam built right in. Dried figs get chopped, cooked down with water, sugar, and cloves into a thick, spiced conserve, then spooned into a well pressed into the top of each muffin before baking. The jam sinks in as the batter rises around it, creating a warm, sticky fig center in every one.

The muffin batter is a simple, sturdy base: sifted flour, baking powder, shortening worked in by hand, and milk with beaten eggs to bring it together. It’s designed to be a vehicle for that fig jam, not compete with it.

Serve them hot from the oven with butter and any leftover jam on the side. The contrast between the crisp muffin top and the gooey fig center is worth every extra minute of making the jam from scratch.

Chef Tips

• Cook the fig jam until it’s thick enough to hold its shape on a spoon. If it’s too loose, it’ll run down into the muffin and you’ll lose that defined center pocket.
• Use the back of a spoon to create a deep well in each unbaked muffin. A shallow dip won’t hold enough jam.
• The cloves in the jam are subtle but important. They add a warm spice note that lifts the figs beyond simple sweetness.
• These are best eaten the same day. The jam keeps the interior moist but the muffin tops lose their crispness overnight.

Variations

• Add a teaspoon of orange zest to the jam while it cooks for a citrus-fig combination.
• Swap dried figs for dried apricots and use a pinch of cardamom instead of cloves.
• Sprinkle a streusel topping of butter, flour, and brown sugar over each muffin before baking for extra crunch.