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Orange Mascarpone Fig Muffins that taste like a muffin and a donut had a beautiful love child.
It’s Muffin Monday, y’all! (at least that’s what I’m calling it.)
I mean, if there is a Taco Tuesday, why not a Muffin Monday…
Anywho. Alex and I just got back from a gorgeous weekend in Traverse City. It was such an absolutely beautiful place. Traverse City is the biggest city in northern Michigan, known for its beautiful bays, beers, wines, and cherries. What’s not to love?
Though the weekend was mostly cloudy, we had a great time exploring the area. One afternoon we swam in the bay, diving down 15 feet to grab as many golfballs as we could from the lake floor in one breath. I won. Heheh.
Another highlight for us was going to a restaurant called Trattoria Stella, located on the outskirts of the city in the basement of an old mental hospital. The hospital grounds were beautiful, albeit a little sobering.
But the foooood. Guys. If you ever make it to Traverse City, you’ve got to make it out there. It’s not often I recommend a restaurant with such fervor. But this place was on. point.
Oh! Muffins. We were talking about muffins. I kid you not when I say these muffins taste like the cross between a muffin and a donut. They’re SO good. I think it’s because the mascarpone gives them an added velvety creaminess.
We’ve been eating them all weekend and even after day 4 they are pillowy soft.
The flavor is awesome, too. Even Alex, who doesn’t like figs, loved these! It’s because the flavors go so, so well together. They positively need each other.
I equate it to when, in Ratatouille, Remi eats grapes and cheese in one bite and a synesthetic orchestra of colors and sound dances through your brain.
So like I could just call these synesthesia-inducing muffins. But that’s a little too weird. I’ll just leave them as “Orange Mascarpone Fig Muffins.”
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!