Fresh Fig Jam & Almond Muffins

Yields 12 muffins

These muffins are soft, fluffy and slightly crunchy. A sumptuous combination of almond flour, sliced almonds, and Amaretto results in a strong and layered almond flavor, which blends beautifully with homemade fig jam. This Amaretto-infused jam is deliciously fresh, aromatic, and balanced. We always make extra to lather our breads and biscuits.

Ingredients

For the muffins

• 180g flour
• 50g almond flour
• 1 tsp. baking powder
• 100g butter
• 60 ml neutral-flavored oil
• 3 medium eggs (35 to 40g each)
• 200g granulated sugar
• 1 tsp. Vanilla extract
• 4 tbsp. Amaretto
• 6 tbsp. slivered almonds

For the fig jam

• 1 ½ tbsp. plus 1 ½ tbsp. Amaretto, divided 
• 3 tbsp. granulated sugar
• ½ tsp. vanilla extract
• Juice from a quarter of a lime, approx. 1.5 tsp.
• 6 fresh figs (approx. 300g), halved and then quartered (resulting in each fig being chopped to eight pieces)

Method

For the jam

1. In a medium-sized pot set over high heat, bring 1 ½ tbsp. Amaretto, sugar, vanilla extract, and lime juice to a boil. 
2. Reduce the heat to medium low. Fold in chopped figs and combine. Allow the mixture to simmer for 15 minutes, stirring often to prevent the jam from burning. The mixture will become shiny and viscous, like jam, but will remain chunky. 
3. Take the jam off heat and stir in the remaining Amaretto. Refrigerate. 

For the muffins

1. In a large bowl, whisk together the flours and baking powder. Set aside.
2. In another large bowl, cream butter, oil, eggs and sugar on medium speed until smooth and fluffy, about 2 minutes.
3. Add in vanilla extract and Amaretto, and whisk to combine.
4. Add the dry ingredient mixture, and combine on low speed. Do not over mix.
5. Refrigerate the batter for one hour.
6. When the batter has been in the refrigerator for 45 minutes, preheat the oven to 220 degrees celsius. Line a muffin tray with cupcake liners.
7. Remove the batter from the refrigerator when an hour has elapsed. The batter will be very thick. Add a generous tablespoon of batter into each muffin cup. Add about 4 pieces of the chunky fig jam and spread it over the batter in an even layer. Add the remaining batter to the cups, filling them about ⅞ of the way. Top each muffin cup with ½ tbsp. of slivered almonds 
8. Bake for 7 to 9 minutes, until the muffins have risen about ½ cm above the paper liners. Without opening the over door, reduce the temperature to 180 degrees celsius. Bake for 8 to 10 more minutes, or until a toothpick inserted in the center comes out clean.
9. Allow to cool for a minute in the tray, before transferring the muffins to a cooling rack to cool completely.

Happy baking!