Uuuuupps - today I have yet another Muffin recipe for you. But hey, one can't have enough muffin recipes right? Especially when we talk about some with pears, dried figs and dark chocolate plus they use whole wheat flour - no more questions!
Seriously, this flavour-combination is to die for (or maybe not, because then you couldn't enjoy these muffins any longer...). Main fact first: if I would own a bakery these would be a staple and you for sure would want to make sure to grab one every time you come along ;-).
But because I don't own one (just yet..) I'm sharing the recipe with you, just so you can enjoy them at home :). Bake them any time you want, because once you try the first crumb you'll want to make sure that you can eat them all day long: as a breakfast treat, fueling snack or lunch/dinner dessert.
The addition of olive oil in the batter provides a wonderful moisture and the flavours of the pear, figs and chocolate really get to shine as they're combined with hearty whole wheat!
Enjoy them warm (imagine some goey-melty chocolate bites) or at room temperature - always a winner!
Okay, enough of the spoiling pictures - now here's the recipe:
- makes 24 small or 12 regular sized muffins
- 80g dried fig, chopped
- 100 ml boiling water
- 1/2 cup all-purpose flour
- 1 and 1/2 cup whole wheat flour
- 1 and 1/2 tsp baking powder
- 1 tsp baking soda
- 2 Tbsp ground cinnamon
- 1 tsp salt
- 150g yogurt
- 3 Tbsp olive oil
- 100g sugar
- 60 ml milk
- 1 Tbsp vinegar
- 150g Dark Chocolate, chopped into pieces
- 2 ripe pears, chopped into pieces
- 2 Tbsp flour
- 1 tsp cinnamon
1. Preheat your oven to 450°F/225 °C.
2. Mix the dried and chopped figs with the boiling water in a heat-proof bowl. In a medium-sized mixing bowl throw together both flours, baking powder and soda, cinnamon and salt. Then add the sugar, yogurt, olive oil, milk and vinegar all at once and mix briefly until just combined.
3. In a seperate bowl mix the chopped pears with the remaining 2 Tbsp flour and cinnamon. Now add the pears, chocolate and the figs plus water to the batter until just incorporated.
4. Line your muffin pan of choice with muffin liners. Then fill each at least two thirds high with the batter until you've used it all up.
5. Bake in the preheated oven for 7 minutes, then lower the temperature to 350°F/175°C and continue baking for an additional 10-20 minutes depending on the size of your muffins. Remove from the oven and let cool for at least 10 minutes. Then remove the muffins from the pan. Enjoy!