Orange Mascarpone Fig Muffins
- Yield 12 muffins
Orange Mascarpone Fig Muffins
- Yield 12 muffins
Ingredients
Units
For the mascarpone fig muffins
- 1/2 cup mascarpone
- 5 tablespoons butter (I use Challenge butter!)
- 1/2 cup light/medium brown sugar
- 2 large eggs, room temperature
- zest and juice of 1 orange
- 2 teaspoons vanilla extract
- 1 1/2 cups flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 t salt
- 3/4 c dried golden figs, chopped
For the mascarpone orange glaze
- 2 tablespoons mascarpone
- 2/3 cup powdered sugar
- 1-2 teaspoons milk
- zest of 1 orange
Instructions
- Preheat oven to 425°F. Grease & line 12 muffin tins with muffin liners.
- In a standing mixer with paddle attachment, cream mascarpone, butter, and brown sugar for 2 minutes. Add in eggs, orange zest and juice, and vanilla extract, mixing until combined.
- Remove from mixer. With a large spoon, fold in flour, baking powder, baking soda, and salt, stirring until almost combined. Fold in figs.
- Scoop batter evenly into muffin trays. Bake at 425°F for 5 minutes, then turn the oven down to 350°F and bake for an additional 15 minutes.
- Remove muffins from oven and allow to cool slightly before glazing.
- To make glaze, heat mascarpone and powdered sugar in a microwave-safe bowl for 10-15 seconds. Whisk until pasty consistency is reached. Depending on your mascarpone, add in 1-2 teaspoons of milk to thin it out. Place back in microwave for 10-15 seconds to heat up (it will get thinner). Top muffins with glaze!