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Fig and Ricotta Muffins

Baking and styling by Charlotte Ree (@charlotteree), photography by Luisa Brimble (@louisabrimble).

Fig muffins
Almond pear cake recipe


360 g plain flour

3 teaspoons baking powder

100 g brown sugar

½ teaspoon bicarb soda

125 ml light olive oil

3 eggs, at room temperature

125 g Greek yoghurt

3 fresh figs, diced

1 tablespoon honey, plus extra to serve.

150 g ricotta

3 fresh figs, quartered

Icing sugar, to serve


Preheat oven to 170°C. Grease and line a 12 capacity muffin tin with baking paper.

Place the flour, baking powder, sugar and bicarb soda in a large mixing bowl. Add the olive oil, eggs, yoghurt, diced figs, honey and ricotta, and mix until just combined. Divide into your prepared tin, pressing a fresh fig quarter into the top of each muffin.

Bake for 25-30 minutes or until cooked when tested with a skewer. Drizzle with extra honey, or dust with icing sugar, to serve.

fig muffins
fig muffins

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Find Charlotte Ree on Instagram: @charlotteree. If you try the recipe, please use hastags #bakewithmarimekko and #mybakeree, we'd love to see your creations! Photography by Luisa Brimble.

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