Fig and Almond Muffin Top Cookies

Soft, chewy, and brimming with cozy flavors, these Fig and Almond Muffin Top Cookies bring a delightful twist to your dessert table. Featuring the rich sweetness of finely chopped dried figs and the satisfying crunch of sliced almonds, these cookies combine the best of muffins and bakery-style treats into one irresistible bite. A touch of ground cinnamon enhances their warm, spiced undertones, while Greek yogurt keeps the dough moist and tender. Perfect for a quick bake, this recipe comes together in just 20 minutes of prep and bakes to golden perfection in 12 minutes, making it an ideal choice for busy schedules or last-minute gatherings. Pair these unique, fruit-filled cookies with a cup of tea or coffee for the ultimate afternoon indulgence.

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:12 mins

Total Time:32 mins

Servings: 10

Ingredients

• 1.5 cups All-purpose flour
• 1 teaspoon Baking powder
• 0.5 teaspoon Baking soda
• 0.25 teaspoon Salt
• 0.5 teaspoon Ground cinnamon
• 0.5 cup Unsalted butter, softened
• 0.5 cup Granulated sugar
• 0.25 cup Brown sugar, packed
• 1 large Egg
• 1 teaspoon Vanilla extract
• 0.25 cup Greek yogurt (plain or vanilla)
• 0.75 cup Dried figs, finely chopped
• 0.5 cup Sliced almonds

Directions

Step 1

Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

Using a stand mixer or handheld mixer, beat the softened butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy, about 2-3 minutes.

Step 4

Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated. Scrape down the sides of the bowl as needed.

Step 5

Mix in the Greek yogurt until smooth. The batter may look slightly curdled, but this is normal.

Step 6

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Step 7

Using a spatula, gently fold in the chopped dried figs and sliced almonds until evenly distributed.

Step 8

Drop spoonfuls of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart to allow room for spreading.

Step 9

Bake in the preheated oven for 10-12 minutes, or until the edges are just lightly golden and the centers are set.

Step 10

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Store the muffin top cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Nutrition Facts

Serving size	766.2 grams (766.2g)

Amount per serving	% Daily Value*
Calories	2919

Total Fat 140.90g	181%
Saturated Fat 65.60g	328%
Polyunsaturated Fat 2.00g
Cholesterol 480mg	160%
Sodium 1844mg	80%
Total Carbohydrate 383.40g	139%
Dietary Fiber 26.40g	94%
Total Sugars 211.40g
Protein 47.90g	96%

Vitamin D 54IU	269%
Calcium 573mg	44%
Iron 15mg	82%
Potassium 1767mg	38%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 6.4%

Carbs: 51.2%