Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Muffin Mondays | Fig & Pecan Muffins

Hello Monday! Happy to see you again, especially since Mondays have come to mean muffin filled mornings. Today I made an absolutely delicious muffin. I have to admit that when blogger Anuradha of Baker Street first emailed the Muffin Monday group this week’s recipe (Orange Date Muffins) I was a little hesitant since I am not a fan of dates. But a few substitutions and a handful of additions later and the orange date muffins with walnuts were transformed into a beautiful marriage of figs, pecans, orange and rosemary – a recipe that made my belly grumble with excitement.

These Fig and Pecan muffins are delicately sweet, texturally complicated and fragrant.  The rosemary imparts a subtle woody and aromatic flavor. The pecans add a toasty crunch that is further enhanced by the soft seedy dried figs. I used whole wheat pancake mix rather that whole wheat flour which gave the muffins a light sponge cake quality. Topped with a honey mascarpone frosting, these muffins are the perfect way to start your week.

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


Fig and Pecan Muffins with Orange and Rosemary

(adapted from From a Baker’s Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen)



1 cup whole wheat pancake mix

1 cup unbleached all-purpose flour

1/2 cup light brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 teaspoon orange zest

1/3 cup fresh orange juice

1/4 cup unsalted butter, melted and cooled

2/3 cup buttermilk

1 egg

2/3 cup chopped dried Mission figs

2/3 cup pecans, coarsely chopped

1/2 tsp finely chopped fresh rosemary



3 ounces cream cheese, room temperature

6 tablespoons (3/4 stick) unsalted butter, room temperature

1/3 cup mascarpone cheese, room temperature

3 tablespoons honey

1 tsp orange zest



Preheat oven to 400 degrees F and line a 12 hole muffin tin with liners or grease and set aside.

In a large bowl, combine the whole wheat flour, all purpose flour, sugar, baking powder, baking soda, and salt.

In a measuring jar or medium bowl, beat together the orange juice, buttermilk, egg and melted butter.

Add egg mixture to the flour mixture. Stir just until combined. Fold in the orange rind,  dates and pecans.

Evenly divide the mixture among the 12 muffins cups.

If you desire a topping then mix the sugar and cinnamon and sprinkle it on the top.

Place in the oven and bake for about 15 to20 minutes, or until very lightly browned and a toothpick inserted in the center comes out clean. Place on a wire rack to cool.

Makes 12 regular-sized muffins.

To frost the muffins: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey and orange zest. Spread the frosting over the muffins.


Share this article

  • I love that you went the savory route. Reminds me a bit of last week’s muffins. Also the frosting makes it good enough to sell at a bakery 🙂 Nice job!

  • Nastassia
    October 17, 2011

    Thanks Bianca! They were a nice balance of savory and mostly sweet i loved these!

  • Stay-At-Home-Chef
    October 17, 2011

    Okay I don’t even know where to start listing all of the things I love about your version of these muffins! Figs, pecans, orange and rosemary?! Honey mascarpone frosting?! YES PLEASE! And I am intrigued by the idea of using a pancake mix as the flour base…that is such a great idea I may have to copy that in the future. Perhaps it would give my gluten-free muffins a nice light, fluffy texture? Mine turned out pretty dense and blah. But I will live vicariously through your muffins 🙂

  • Aimee @ Food: Je t'Aimee
    October 17, 2011

    Nastassia! Oh my gosh. I absolutely adore the beautiful combination of flavours you’ve come up with this week! I’m having a great time imagining how they taste. I bet the figs worked beautifully with these muffins. Gorgeous!

  • Adrianna from A Cozy Kitchen
    October 17, 2011

    I’m not a fan of dates either, but these look delicious. I like the whole wheat factor to them, too!

  • elena @3greenonions
    October 17, 2011

    I think you get the award for most creative adaptation this week:) love the figs and the mascarpone frosting!

  • carolineadobo
    October 18, 2011

    I love the woodsy element added in your muffins using rosemary. And the mascarpone cheese – OMG yummy! I’m a sucker for this sweet creamy cheese.

  • Baker Street
    October 18, 2011

    Wow! You really changed the recipe around! That’s awesome! I love the frosting!

  • Nastassia
    October 18, 2011

    Caroline – love anything cream cheesy 🙂

    A – Tried to keep the basic premise of chewy dried fruit, orange and nuts but with a spin 🙂 the frosting was my favorite part!

  • Banana Wonder
    October 19, 2011

    What a delicious muffin combination… and that cream cheese frosting.. oh yes! Excited to hear you may come to PDX. Come asap! I may be moving to Minneapolis next year after graduation.

  • Hot Pink Manolos
    October 19, 2011

    Can you call it a muffin if it has frosting? LOL! 🙂

    This looks delicious, dahling!

Sweet Somethings:

%d bloggers like this: