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Apple Fig and Poppyseed Muffins

Apple, Fig and Poppyseed Muffins - delicious and simple, bake them over the weekend for a teatime snack!
Cook Time 45 mins
Total Time 45 mins
Course Snack
Cuisine American
Servings 6 serving


  • 8 dried figs finely chopped
  • 1/2 apple finely chopped
  • 1 cup tea strong (made from 2 bags, fruit infusions or any other)
  • 2 tbsps yogurt or 1 egg
  • 1/2 cup sugar coarsely ground
  • 1/4 tsp salt
  • 1/4 cup sunflower oil
  • 1/2 cup milk
  • 2 tbsps poppy seeds
  • 1 cup maida (all purpose flour)
  • 3/4 cup atta (whole wheat flour)
  • 1/4 cup makkai atta corn meal
  • 1 tsp baking powder
  • 1 tsp baking soda


  • To prepare apple fig poppy seed muffins, soak the finely chopped figs and apple in the tea. Cover and keep for a couple of hours or overnight.
  • Preheat oven at 200°C. Line a 12 muffin pan with paper liners or brush the muffin cups with oil.
  • In a large bowl, beat the yogurt (or egg) along with sugar and salt well.
  • Whisk the oil into this. Add the milk and mix in the poppy seeds.
  • Sieve the flours with the baking powder and soda a couple of times.
  • Mix the dry ingredients into the wet ingredients until just incorporated. Do not over-mix or beat this.
  • Add the soaked fruits and the half cup of tea that will remain behind.
  • Spoon the batter into the liners until 3/4th filled.
  • Bake at 200°C for 20 minutes. Test with a knitting needle / spaghetti if the centers are done. If not bake for 3-4 minutes and check again.
  • Serve warm.


  • Some ovens can accommodate not more than 9 muffin tin. In that case bake 9 muffins and once done, bake remaining 3 in a second batch or bake a small cake in a small tart tin or so.
  • I have soaked the fruit in flavoured tea for added flavour. You may choose to omit the soaking stage, add the chopped fig and apple as it is, but use 1 cup milk instead.
  • You can also soak the fruit in 1/4 cup rum + 3/4 cup warm water if you prefer a fruit-cake like taste.