Step 2

Preheat the oven to 350°F. Grease the inside of a 12-muffin pan with melted butter.

Step 3

In a large bowl, whisk together all the ingredients except for the figs. Pour the batter into the muffin cups, filling them only halfway. Let the batter sit for 5 minutes. This will activate the baking powder and thicken the batter so when the figs are added, they don't sink. Top each muffin with half a fig.

Step 4

Bake until the cakes are golden brown, puffed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Cool the cakes in the pan for 15 minutes, then invert onto a plate. The cakes will keep in an airtight container at room temperature for 2 days.