Description
These Baklava Muffins combine the beloved flavors of classic baklava—cinnamon, walnuts, honey, and butter—in a soft, moist muffin form. Sweetened with a touch of sugar and enriched with buttermilk, these muffins are an easy-to-make treat perfect for breakfast, brunch, or a flavorful snack.
Ingredients
Scale
Walnut Cinnamon Filling
- 1/2 cup chopped walnuts
- 1/3 cup sugar
- 1 1/2 teaspoons cinnamon
- 3 tablespoons melted butter
Muffin Batter
- 1 cup + 7 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 cup + 2 tablespoons buttermilk
Topping
- 1/2 cup honey for drizzling
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease if not using liners to prevent sticking.
- Prepare the Filling: In a small bowl, combine the chopped walnuts, sugar, cinnamon, and melted butter. Mix thoroughly until all ingredients are well incorporated and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and sugar to evenly distribute the leavening agents and sugar.
- Mix Wet Ingredients: In a separate bowl or large measuring cup, whisk the egg, melted unsalted butter, and buttermilk until the mixture is smooth and consistent.
- Combine Wet and Dry: Make a well in the center of the dry ingredients, pour in the wet mixture, and gently fold together until just combined. The batter should remain slightly lumpy to ensure tender muffins; avoid overmixing which can make muffins dense.
- Assemble Muffins: Spoon a small amount of batter into each muffin cup filling about one-third full. Add a scant tablespoon of the walnut filling on top of the batter. Cover the filling with more batter until the cups are about two-thirds full. Sprinkle any remaining walnut filling on top of the batter.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for approximately 15 minutes. Muffins are done when golden brown on top and a toothpick inserted in the center comes out clean.
- Drizzle with Honey: Remove the muffins from the oven and transfer them to a wire rack, keeping them in the paper liners. While still warm, generously drizzle each muffin with honey for that signature baklava sweetness.
- Serve: Allow the muffins to cool slightly before serving. These Baklava Muffins are delicious enjoyed warm or at room temperature.
Notes
- Be careful not to overmix the batter to keep the muffins light and fluffy.
- You can substitute walnuts with pecans if preferred.
- If you don’t have buttermilk, use regular milk with 1 tablespoon of lemon juice or vinegar added to it as a substitute.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat muffins gently before serving for best flavor and texture.
