Baklava Muffins
Indulge in the irresistible fusion of flavors with these Baklava Muffins, a delightful twist on the classic Mediterranean dessert! Perfectly spiced with ground cinnamon, these moist muffins sandwich a rich, nutty filling made from pistachios and/or walnuts, honey, and brown sugar, capturing the essence of traditional baklava in every bite. A drizzle of honey enhances their sweetness, while the tender crumb makes them ideal for breakfast, snack time, or a dessert-worthy treat. Easy to make with just a 15-minute prep time, these muffins combine simple techniques and everyday ingredients to create a show-stopping bake. Bake up a batch of these baklava-inspired muffins for a unique addition to your next brunch or tea party—your guests will love their golden, aromatic layers!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter (melted)
- 0.75 cup Whole milk
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Chopped nuts (walnuts and/or pistachios)
- 0.5 cup Honey
- 2 tablespoons Brown sugar
- 0.5 teaspoon Ground cinnamon (additional for filling)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, and salt.
In another medium-sized bowl, combine the granulated sugar, melted butter, milk, eggs, and vanilla extract. Whisk until smooth and fully combined.
Pour the wet ingredients into the dry ingredients and gently mix just until combined. Avoid overmixing, as this will make the muffins dense.
In a small bowl, combine the chopped nuts, honey, brown sugar, and additional ground cinnamon. Mix well to create the baklava-style filling.
Spoon about 1 tablespoon of the muffin batter into each muffin liner. Add about 1 teaspoon of the nut mixture on top of the batter. Then, cover with another tablespoon of muffin batter, filling the liners about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Optional: Drizzle additional honey over the cooled muffins for extra sweetness and garnish with chopped nuts, if desired.
Nutrition Facts
Calories |
3568 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.8 g | 218% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2314 mg | 101% | |
| Total Carbohydrate | 480.3 g | 175% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 278.9 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 496 mg | 38% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1188 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
