Muesli Muffins with Fig, Ginger & Walnuts
Prep time
Cook time
Total time
These muffins may be wholesome but they’re not Puritanical in taste at all! Makes 8 deep muffins or up to 12 smaller ones. Lovely served warm, but they keep well for up to 5 days in an air-tight container. They also freeze well, but only if not in paper cases. Hot, they make a nice winter pudding with some double cream and carob syrup poured over!
Recipe type: Cakes & Bakes
Cuisine: British
Serves: 8-12
  • 180g plain flour
  • 70g muesli (unsweetened, or use porridge oats. Don’t use tropical or too fruity a muesli)
  • 2 heaped tsps baking powder
  • 60g caster sugar
  • 2 rounded tsps ground ginger
  • 2 rounded tsps ground cinnamon
  • 50g walnuts (chopped to top the muffins)
  • pinch of fine salt
  • 2 large eggs, whisked
  • 120g unsalted butter
  • 100ml milk mixed with 80ml natural yoghurt
  • 1 capful of vanilla essence
  • 4 whole figs (substitute with 2 plums or pears if figs not in season)
  • 1 dessert spoon Demerara sugar for topping
  1. Pre-heat oven to 180°C (fan oven). Prepare a 12-hole deep muffin tin (line with muffin papers if using, if not, grease lightly. Silicon moulds ideal if you have them as muffins just pop out easily).
  2. Put the muesli (ideally, basic muesli with the less sugar the better) in a blender or food processor and whiz up until it is a very fine consistency like a flour. Put the muesli flour in a bowl and sieve in all the other dry ingredients. Add the diced figs or other fruit if using but retain some pieces for the top of muffins.
  3. In a small saucepan, melt the butter gently over a low heat, remove and then allow to cool slightly. Whisk the eggs and vanilla essence together, then whisk in the milk and yoghurt. Then, pour in the melted butter and whisk up all the wet ingredients til blended together.
  4. Pour the wet ingredients into the dry and stir firmly and swiftly to incorporate them. At this point, add a spoonful of a complementary fruit jam, if you’re feeling indulgent, but this is optional! Don’t beat the mix, but ensure no dry bits are left. The mixture should remain slightly lumpy, so don’t beat smooth.
  5. Pour the mixture into the prepared cases or moulds to around ¾ full in each. Place 3 small pieces of fig (or other fruit) on the muffin tops, sprinkle with a light dusting of demerara sugar and then bake for around 25-30 minutes until risen, golden and firm to touch. If making larger muffins, test them with a cocktail stick to see if they’re cooked inside.
  6. Leave to cool for five minutes, then turn out of moulds/tins. If using paper cases, you can remove the muffins almost immediately from the supporting moulds as the cases tend to go greasy if you leave them in tins to cool.
Recipe by The Red Bistro at