Ricotta, fig and caramel muffins

Illanique Van Aswegen
12 servings Prep: 15 mins, Cooking: 20 mins
Rate this recipe
A gourmet sweet treat for any occasion.

By Food24 April 24 2018
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (11)

100 g butter — softened
200 g ricotta cheese
80 ml treacle sugar
5 ml Vanilla essence
2 eggs — large
125 ml Buttermilk
60 ml almond flour — or finely ground almonds
375 ml self-raising flour
250 ml figs — diced
12 creamy toffees
Tap for ingredients
Tap for ingredients


Pre-heat the oven to 180°C and line a muffin tray with cupcake papers.

Combine the butter, ricotta, sugar and vanilla and whisk with an electric mixer, 1 min.

Add the eggs, buttermilk, salt and ground almonds and mix, 1 min. Fold in the flour.

Lightly mix in the figs and spoon the mixture into the muffin tin. Push a toffee into the center of each muffin, leaving a bit of it exposed.

Add a light sprinkling of treacle sugar on top of each muffin. Bake for 15-18 mins until a cake tester comes out clean.

Cool it in the tin for 5 mins before transferring to a cooling rack.

Replace the figs with chopped strawberries or whole raspberries and blueberries, if a berry flavour is preferred.


Refined sugar-free banana chai muffins

25 – 30 min Preheat your oven to 170ºC. Place the muffin cases in a muffin tray and spray lightly with cooking spray (optional). For the topping: Mix the walnuts and oats together in a small bowl. Set aside. For the muffins: Combine the nutty wheat, oats, cinnamon, ginger, cloves, salt and baking powder in a bowl.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.