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)

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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