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Jan 30, 2023

Dried Fig and Pineapple Muffins

These muffins are filled to the brim with both dried figs and dried pineapple that have been macerated in warm apple juice, melted butter, and orange zest. 

Dried Fig and Pineapple Muffins in a Basket.

These muffins are loaded with big chunks of dried fig along with slices of dried pineapple. You will definitely taste the naturally sweet fruit in every bite. 

Make a batch of these muffins for a great breakfast treat with your morning coffee or tea. These muffins actually remind me of Fig Newtons, and you know how tasty they are. 

Dried Fig and Pineapple Muffins on a cooling rack.

You don't need to visit a bakery to have a tasty muffin (or two) every morning. They come is so many combinations of flavors, both sweet and savory. 

I've been posting a new muffin recipe every month with our Muffin Monday group for seven and a half years. That's 90 different muffin recipes (well, actually 89 because I did miss one month when I accidentally made a muffin that I'd already shared here). 

Plus, muffins are so easy to make! If you think you are not a good baker, try your hand at muffins. All you need are two bowls, a rubber spatula, and a muffin pan, along with some paper muffin liners, and you're pretty much set.... and they often take just minutes to mix. 

Dried Fig and Pineapple Muffins on a blue plate.

These muffins turned out to be pretty exceptional and I loved the addition of the chunks of macerated figs and pineapple. 

Ingredients You Will Need:

Dried Figs: I used golden California dried figs, which are pretty easy to find. You can also use dried Mission figs, which are darker in color. 

Dried Pineapple Slices: Cut them into wedges. They add a tropical sweetness to the muffins, but if you prefer, you could substitute another dried fruit. 

Apple Juice: You will need a cup for macerating the dried fruit. 

Zest from a large orange. 

Pantry and fridge ingredients: Butter, salt, baking powder, butter, granulated sugar, dark brown sugar, pure vanilla extract, and two large eggs. 

Dried Fig and Pineapple Muffins in a basket.

How to Make these Fig and Pineapple Muffins:

Making these muffins is pretty easy. The only step that adds a little extra time is macerating the dried fruit in a mixture of warmed apple juice, melted butter, and orange zest. You have to let them sit in the liquid for about an hour. 

First, heat the butter, apple juice, and zest until the butter is fully melted, and then stir in the dried fruit. Let the fruit sit in the liquid for an hour. This will soften the fruit and bring out the flavor and aroma. 

Dried Fig and Pineapple sitting in a pot with apple juice and butter.

Next, whisk together the flour, sugars, salt, and baking powder in a large bowl and make a well in the middle. Whisk the eggs with the vanilla and pour them into the well of the flour mixture. 

Follow up by adding the macerated figs and pineapple along with the juice and butter mixture, and, using a rubber spatula, stir everything together until the dry ingredients are incorporated.

Finally, scoop the batter into the paper lined cavities of a muffin tin and bake for about twenty minutes. 

Dried Fig and Pineapple Muffins on a blue plate.

How to Store these Muffins:

These muffins will keep in an air tight container at room temperature for at least three days. You can also individually wrap them in plastic wrap and place them in a freezer bag for up to three months. 

And don't forget to enter the word "muffin" in the search box to find more (at least 90!) muffin recipes, including muffin tops

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#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

Dried Fig and Pineapple Muffins in a basket.

Dried Fig and Pineapple Muffins

Dried Fig and Pineapple Muffins
Yield: 12 muffins
Author: Karen's Kitchen Stories
Prep time: 10 MinCook time: 20 MinInactive time: 1 HourTotal time: 1 H & 30 M
These muffins are filled to the brim with dried figs and dried pineapple that have been macerated in warm apple juice, melted butter, and orange zest.


  • 1 cup pure unsweetened apple juice
  • 6 tablespoons unsalted butter
  • Zest from one large orange or tangelo
  • 255 grams (9 ounces) dried figs, cut into 1/2 to 3/4 inch cubes
  • 85 grams (3 ounces) dried pineapple rings, cut into 3/4 inch wedges
  • 315 grams (10 ounces/2 cups) unbleached all purpose flour
  • 125 grams (4 ounces/1/2 cup) granulated sugar
  • 60 grams (2 ounces/1/4 cup firmly packed) dark brown sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large room temperature eggs, lightly beaten


  1. In a medium saucepan, heat the apple juice, butter, and zest over low heat until the butter has melted. Remove the pan from the heat and stir in the figs and pineapple. Let sit off heat for one hour.
  2. Heat the oven to 375 degrees F. Line a 12-cavity muffin pan with paper liners.
  3. In a large bowl, whisk together the flour, sugars, baking powder, and salt and make a well in the center.
  4. Whisk the vanilla into the eggs and pour the mixture into the well in the flour mixture.
  5. Add the fruit and apple juice mixture to the bowl and combine everything with a rubber spatula until there are no more flour streaks. Do not over mix.
  6. Divide the batter evenly among 12 standard muffin cavities.
  7. Bake on the center rack for 20 to 25 minutes, until a toothpick inserted in the center comes out clean.
  8. Cool on a wire rack in the pan for five minutes and then turn the muffins out to cool completely.

Nutrition Facts



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muffins, figs
breakfast, snack
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Would you like to comment?

  1. 89 muffin recipes, you are a rock star! These are packed full of wonderful tidbits, yum!

    1. I can't believe I've not run out off ideas!

  2. Bet the chewy figs add a lot of flavor and texture! Great combo, Karen!

    1. Thanks Stacy! I wish I had a shot of the big chunks of fig in the middle.

  3. Wow!!! That's a whole lotta muffins you've baked! I'm glad I finally got around to joining in on the fun! Faith, Hope, Love, & Luck - Colleen

  4. Great idea to macerate the fruit for these muffins. I know where I'm going to look the next time I need muffin have tons.

    1. I'm pretty sure you're right there with me!

  5. 89 muffins?!! Wow. And here I am thinking I'm all of muffin ideas and I haven't done that many.


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