Honey and Fig Bran Muffins

A honey fig bran muffin inspired by a beautiful coffee shop on Abbot Kinney in Venice California.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Breakfast
Cuisine American
Servings 12 muffins


  • 1/4 cup sugar
  • 1/4 cup butter
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup flour
  • pinch of salt
  • 2 cups of bran
  • 1/2 cup dried figs, chopped (or use raisins)
  • 2 eggs


  • Cream sugar, butter, coconut oil, and honey until light.
  • Stir in baking soda and baking powder into 1 cup of buttermilk until dissolved. Add the liquid to the butter mixture.
  • Sift flour then add a pinch of salt to the flour. Add flour to batter.
  • Stir in bran, chopped figs, and 2 well beaten eggs.
  • Spoon into hot greased muffin pans, filling them only 3/4 full. Bake at 400 degrees for about 20 minutes. Allow to stand 5 minutes in the pan then remove carefully.
  • Enjoy with fresh butter and a drizzle of honey.


Serving: 12g
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