Muffins with roasted figs

  • 35 minutes
  • 12 pcs.
Rated 4 out of 5


  • Muffins:
  • 2.5 dl plant milk
  • 1 tbsp. apple vinegar
  • 4 dl wheat flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 dl melted plant-based butter
  • 2 dl Svansø Cane sugar
  • 1 tbsp. vanilla extract
  • 1/2 tsp. salt
  • Frosting:
  • 200 g soft plant-based butter
  • 250 g icing sugar
  • 1 tbsp. vanilla extract
  • Topping:
  • Raspberries
  • Passion fruit
  • Svansø Roasted figs with caramel


1. Turn on the oven to 175°C.

2. Combine all the ingredients for your muffins (except the roasted figs) in a bowl and beat with a whisk until the batter is uniform.

3. Place 12 muffin tins on a baking tray and fill each half with batter.

4. Now cut the roasted figs into halves or quarters (depending on how big they are) and press them into the batter in each muffin tin.

5. Then pour the rest of the dough into the moulds and bake in the oven for 20 minutes.

6. Check if the muffins are done by sticking a fork into them. If you can pull the fork out without any batter sticking, they are done.

7. When they are baked, they should cool completely. Meanwhile, make the frosting by whisking the ingredients together to form a delicious cream.

8. When the cream is ready, put it in a piping bag and pipe it on top of your muffins.

9. Finish with topping in the form of half roasted figs and raspberries.

10. Squeeze a little passion fruit over each muffin.

These muffins can keep for a few days in the fridge, but they are best on the first day.


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