Gluten-free fig, honey and goat's cheese muffins

    40 min

    Figs and honey are a classic dessert combination, and are best with a hint of goat's cheese. In this gluten-free recipe the cheese is barely there, but complements the sweetness well. You can make these buns with no cheese at all for a very sweet treat, or with more cheese for a more savoury tea snack. This recipe makes 24 muffins but is easily halved should you need fewer.


    1 person made this

    Makes: 24 muffins

    • juice of 2 lemons
    • 250ml milk, at room temperature
    • 280g dried figs, chopped finely
    • 50g ground almonds
    • 175g unsalted butter, at room temperature
    • 210g golden caster sugar
    • 4 large eggs
    • 100g runny honey
    • 90g soft goat's cheese
    • 400g gluten free flour
    • 3 heaped teaspoons gluten free baking powder

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat oven to 180 C / 160 C fan / Gas 4. Line two 12-hole muffin tins with paper cases.
    2. Add the lemon juice to the milk and set aside. (Yes, it will go chunky - it will react with the gluten free baking powder later, providing extra 'lift'.)
    3. Thoroughly mix the chopped figs with the ground almonds, to coat them (because coated fruit will not sink to the bottom during baking) and to keep the fig pieces from clumping together.
    4. Cream together the butter and sugar; add eggs one at a time and beat until smooth (if doing this manually, pre-beat the eggs in a separate bowl and add some of it at a time). Squeeze over the honey and beat until well combined.
    5. Add the cheese and beat until no lumps remain. (If you prefer to taste the goat's cheese, use 130g instead of 90g.)
    6. Add the flour and baking powder in thirds, alternating with the lemon milk. Remember, this is gluten-free, so you don't have to worry about over-mixing the dry with the wet - in fact, incorporate as much air as you can with each addition. Fold in the fig/almond mixture and combine until the fruit is evenly distributed through the batter.
    7. Spoon into muffin cases no more than 3/4 full. The mixture should 'dollop' and not be runny, but hold its shape.
    8. Bake for 20 minutes or so, turning trays halfway through for even baking, until golden brown and a skewer inserted into the centre comes out clean. Remove from the oven, remove muffins from tins, and allow to cool on a cooling rack before enjoying.


    Dried figs are still semi-soft so are quite sticky, and chopping them finely can be fiddly. Keep a hot, wet cloth handy to wipe the knife blade clean as you go.

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