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Preheat the oven to 350F/176C. Rinse the figs well and then place them in a food processor or blender. Mix until you have a nice puree.
Add the fig puree to a large bowl with the egg, vanilla extract, milk, and white granulated sugar. Mix until combined with a whisk, spoon, or spatula. Melt the butter just until melted, you can also cream the sugar with just softened butter first if you want. Add the melted butter slowly to the batter while stirring.
Add the flour, salt, baking soda, and cinnamon to a sifter, or whisk those ingredients together in a separate bowl if you don't have a sifter. Sift half of the dry ingredients into the bowl and mix them in, then add the other half and mix until combined, finishing the fig muffin batter.
Use two tablespoons and fill up each paper muffin cup ¾ of the way full. You will get around 16 total muffins. If you don't have paper liners or silicon liners, you can grease and flour the muffin tins or just spray them with cooking spray. Bake for 22 to 26 minutes until lightly golden brown on top and a toothpick comes out clean when inserted in the middle.
Allow the muffins to cool a few minutes then remove them from the pan and add them to a wire rack to cool completely. Then serve! Enjoy!