Preheat oven to 425°F. Grease a standard 12 cup muffin tin, or use muffin cup liners.

In a small bowl, combine cheese, lemon, honey, and 1/4 teaspoon vanilla. Mix until creamy and smooth.

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, beat together the eggs, buttermilk, vanilla, oil, and brown sugar. Beat until smooth. Making a well in the center of the flour mixture, pour egg mixture into the flour mixture. Stir until just combined, being careful not to over mix. Gently fold in the figs.

Spoon half of the batter into the prepared muffin cups, filling each cup just less than halfway full. Add a heaping teaspoon of the reserved cheese filling to the center of each muffin. Top each muffin with the remaining batter, making sure to completely cover the cheese filling. Each muffin cup should be filled to the top of the muffin tin, but not overflowing.

Bake the muffins until the edges begin to brown and the overall color turns golden. The tops of the muffins will spring back when touched when the muffins are ready, about 13 to 15 minutes. Let them cool in the pan for 5 minutes, then finish cooling on a wire rack. Serve warm or at room temperature.