Honey & Goat Cheese Muffins

I love the food blog Farine (Bombance in her French language version), so was very happy to discover this recipe there, along with some delicious photos of the Ardèche in Southcentral France. This morning seems like a good time to share both with you!

First, the lovely Ardèche (a delight for my eyes, since they have had nothing but snow to look at for a full month now) — note the grazing sheep in the distance:)















And now for the muffins!

Ingredients (to make 12 muffins):

100 g crumbled soft goat cheese

30 g honey

grated zest of half a lemon

8 g vanilla extract, divided

317 g white whole wheat

5 g baking powder

3 g baking soda

1 pinch of salt

2 large eggs + 1 large egg white

260 g plain yogurt (you can use buttermilk, homemade or commercial yogurt, but don’t use Greek yogurt unless you thin it)

50 g extra-virgin olive oil

107 g dried figs, chopped

chopped caramelized hazelnuts for topping (you can also use turbinado or granulated sugar)


These are normal-sized, not mega-muffins, so they are actually good for you!



  1. Preheat oven to 425ºF/218ºC. Line 12 regular muffin cups with paper liners or coat with cooking spray
  2. Thoroughly combine the cheese, honey, lemon zest and 1/4 teaspoon of the vanilla extract in a small bowl. Set aside
  3. Whisk flour, baking powder, baking soda and salt in a large bowl
  4. Lightly beat eggs and egg white in a medium bowl, add the sugar (if using) and the remaining vanilla extract and whisk until dissolved
  5. Gradually whisk in yogurt (or buttermilk) and oil until smooth
  6. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix. Fold in the chopped figs.
  7. Spoon the batter into the prepared muffin cups. Add 1 generous teaspoon of the reserved cheese filling to the center of each muffin and cover with the remaining batter (the filling should not be visible). Sprinkle with finely chopped caramelized hazelnuts (or sugar if using)
  8. Bake the muffins until the edges start to brown and the top springs back when gently pressed (13 to 15 minutes, according to Speck. In my case, it was closer to 20 minutes)
  9. Let cool in the pan for 5 minutes before turning out onto a wire rack to cool.

I think you could easily substitute dried apricots or cherries in these muffins with really enjoyable results, if you find figs lend too strong a flavor.

Thanks to MC from http://www.Farine-mc.com for the recipe and the pix!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s