Fig Jam Muffins

1. Preheat the oven to 350°F. Line two standard 12-count muffin tins with paper liners (recipe makes 16 give or take).

2. Whisk together the flour, cinnamon, baking soda, and salt in a small bowl. Whisk together the buttermilk, eggs, and vanilla in another small bowl.

3. Beat the brown sugar and butter in the bowl of an electric mixer on medium speed for 3 to 4 minutes, until light and fluffy. Add small amounts of the flour and buttermilk mixtures alternately into the batter, beginning and ending with the flour mixture. Fold in the figs.

4. Using an ice cream scoop, scoop the batter into the muffin tins, filling each three-quarters of the way full. Bake for about 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove pans from the oven and let muffins cool for 10 minutes in the pans. Transfer the muffins to a wire rack and let muffins cool completely.

This recipe is adapted from The Craft of Baking by Karen DeMasco.