Autumn Muffins

asian chinese european french breakfast main sweet spicy sour savory umami hard fast

Prep

22 min

Cook

21 min

Total

43 min

Ingredients (16)

3 cups all-purpose flour g

¾ cup brown sugar g

¾ cup white sugar g

1 tablespoon baking powder g

2 teaspoons ground cinnamon g

1 teaspoon ground ginger g

½ teaspoon baking soda g

½ teaspoon salt g

½ teaspoon ground nutmeg g

1 ¼ cups milk g

1 cup butter, melted g

2 large eggs, beaten g

1 cup chopped cranberries g

1 cup chopped, peeled apple g

¾ cup chopped toasted hazelnuts g

½ cup chopped dried figs g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Grease 18 muffin cups or line with paper liners.

Stir flour, sugars, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg together in a large bowl; form a well in the center. Add milk, melted butter, and beaten eggs to the well and mix until smooth. Stir in cranberries, apple, hazelnuts, and figs until incorporated. Spoon batter into the prepared muffin cups, about 3/4 full.

Bake in the preheated oven until a toothpick inserted into a muffin comes out clean, 15 to 20 minutes.