If you love the rich, sweet flavors of baklava, then these Baklava Muffins are a must-try! Combining flaky layers, honey sweetness, and a crunchy walnut filling, they make for a perfect dessert or breakfast treat. With a hint of cinnamon, and a delightful drizzle of honey, these muffins take inspiration from the classic pastry but with the ease and convenience of a muffin.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup honey
2 tablespoons unsalted butter, melted (for topping)
2 tablespoons ground pistachios (optional for topping)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Gently fold in the chopped walnuts.
Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
Drizzle honey over the top of each muffin before baking.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
While the muffins are baking, melt the remaining 2 tablespoons of butter. Once the muffins are out of the oven, immediately brush them with the melted butter.
Optionally, sprinkle the ground pistachios over the muffins for an extra touch of flavor and texture.
Allow the muffins to cool slightly before serving.
Servings and Timing
Servings: 12 muffins
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Storage/Reheating
These Baklava Muffins can be stored at room temperature for up to 2-3 days in an airtight container. If you want to keep them for longer, I recommend freezing them. Simply place the cooled muffins in a freezer bag or airtight container and freeze for up to 2 months. To reheat, simply warm them in the microwave for about 15-20 seconds, or place them in a preheated oven at 300°F (150°C) for about 5-10 minutes.
FAQs
How do I know when my Baklava Muffins are done?
The best way to check if the muffins are done is by inserting a toothpick into the center of one. If it comes out clean or with just a few crumbs, they’re ready to come out of the oven.
Can I make these muffins without walnuts?
Yes! If you prefer a nut-free version, feel free to omit the walnuts. You can also swap them out for another nut like almonds or pecans if you prefer.
Can I use a different type of flour?
While all-purpose flour works best for this recipe, you could try using whole wheat flour for a slightly denser texture or gluten-free flour as a substitute if you have dietary restrictions.
Can I freeze these muffins?
Absolutely! These muffins freeze well. After baking and cooling, place them in an airtight container or freezer bag and store them in the freezer for up to 2 months. Just reheat them when you’re ready to enjoy.
Can I make these muffins ahead of time?
Yes! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. When you’re ready to bake, simply fill the muffin tin and bake as instructed. You can also make the muffins and store them at room temperature for a day or two before serving.
Conclusion
I absolutely love these Baklava Muffins because they bring together the best parts of baklava in a simple, easy-to-make muffin. The warm cinnamon, honey, and crunchy walnuts create an irresistible combination, and the addition of melted butter and optional pistachio topping really elevates the flavors. Whether for a sweet breakfast or a decadent dessert, these muffins are sure to impress anyone who tries them. Plus, they’re perfect for making ahead and enjoying throughout the week!
Recipe:
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Baklava Muffins
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These Baklava Muffins combine the rich flavors of baklava in a convenient and comforting muffin form. With flaky layers, honey sweetness, and crunchy walnuts, they make the perfect treat for breakfast or dessert.
Ingredients
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 cup chopped walnuts
1/4 cup honey
2 tablespoons unsalted butter, melted (for topping)
2 tablespoons ground pistachios (optional for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Gently fold in the chopped walnuts.
- Spoon the batter evenly into the muffin tin, filling each cup about 3/4 full.
- Drizzle honey over the top of each muffin before baking.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- While the muffins are baking, melt the remaining 2 tablespoons of butter. Once the muffins are out of the oven, immediately brush them with the melted butter.
- Optionally, sprinkle the ground pistachios over the muffins for an extra touch of flavor and texture.
- Allow the muffins to cool slightly before serving.
Notes
These muffins can be stored at room temperature for up to 2-3 days in an airtight container.
If you prefer a nut-free version, you can omit the walnuts or substitute them with other nuts like almonds or pecans.
Whole wheat or gluten-free flour can be used as a substitute for all-purpose flour if desired.
These muffins freeze well for up to 2 months. Reheat them in the microwave or oven before serving.
The batter can be prepared ahead of time and stored in the refrigerator for up to 24 hours.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
