Name: Baklava Muffins
Prep time: 15 min
Cook time: PT-486539H22M26S
Total time: PT-486539H22M26S
Cuisine: Middle Eastern-Inspired
Ingredients: 1½ cups (150 g) mixed ground nuts (walnuts, pistachios, almonds); 2 tsp ground cinnamon; 1¼ tsp baking powder; ½ tsp salt; 1⅓ cups (200 g) all-purpose flour; 2 Tbsp sour cream (or buttermilk/Greek yogurt); 1 Tbsp orange blossom water; 1 tsp vanilla extract; 1 large egg + 1 egg yolk; ½ cup (120 ml) neutral oil or melted butter; ½ cup (100 g) sugar; ¼ cup (80 ml) honey

Why You’ll Love This Recipe

I adore how these Baklava Muffins capture all the essence of traditional baklava but in a more casual, portable form. The mix of walnuts, pistachios, and almonds delivers a deep nutty flavor, while honey and orange blossom water add a beautiful floral sweetness. They’re perfect for breakfast, a tea-time treat, or a light dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ cups mixed ground nuts (walnuts, pistachios, almonds – about 150 g)
2 tsp ground cinnamon
1¼ tsp baking powder
½ tsp salt
1⅓ cups all-purpose flour (approx. 200 g)
2 Tbsp sour cream (or buttermilk/Greek yogurt)
1 Tbsp orange blossom water
1 tsp vanilla extract
1 large egg + 1 egg yolk
½ cup neutral oil (or melted unsalted butter – approx. 120 ml)
½ cup sugar (approx. 100 g)
¼ cup honey (approx. 80 ml)

Directions

Preheat the oven to 350°F (180°C) and line a standard 12-cup muffin tin with liners.
In a small bowl, stir together the ground nuts and cinnamon.
In another bowl, sift together the flour, baking powder, and salt. Mix in half the nut mixture.
In a large bowl, whisk the sour cream, oil, vanilla, egg and yolk, sugar, and honey until smooth.
Gently fold in the flour-nut mixture just until no dry streaks remain. Some lumps are fine; I make sure not to overmix.
If I have time, I let the batter rest covered at room temperature for 60 to 90 minutes. It helps the muffins rise higher.
Fill each muffin liner about two-thirds full and sprinkle the tops with the remaining nut mixture.
Bake for 20 to 24 minutes, until a toothpick inserted comes out with moist crumbs.
Cool in the pan for 15 minutes, then transfer to a wire rack. I like serving them warm or at room temperature.

Servings and timing

This recipe yields 8 to 12 muffins depending on the size of your muffin tin. Prep time is about 15 minutes, with 20 to 24 minutes of baking and an optional 60 to 90 minutes of batter resting. The total time is around 1 hour and 35 minutes. Each muffin has approximately 200 kcal.

Variations

Sometimes I mix up the nut blend depending on what I have on hand—pecans also work well. For extra richness, I drizzle the baked muffins with a little warm honey just before serving. I’ve also tried adding orange zest to the batter for a citrusy kick.

storage/reheating

I keep these muffins in an airtight container at room temperature for up to 3 days. If I want to store them longer, I refrigerate them for up to 5 days and gently reheat in the microwave for about 10–15 seconds. They also freeze well for up to a month.

FAQs

Can I use only one type of nut?

Yes, I can use a single nut type like walnuts or pistachios if I prefer or if that’s what I have on hand. The flavor will still be delicious.

Is it okay to skip the resting time for the batter?

Yes, I can bake them right away, but resting the batter helps create taller, fluffier muffins.

What does orange blossom water do?

Orange blossom water adds a subtle floral note that enhances the baklava vibe. If I don’t have it, I just add a little extra vanilla.

Can I make these muffins dairy-free?

Yes, I substitute the sour cream with a dairy-free yogurt or buttermilk alternative, and use oil instead of butter.

How do I keep the nut topping from falling off?

I press the nut topping lightly into the batter before baking. That way, it sticks better and still gets nice and toasty.

Conclusion

These Baklava Muffins bring together the nutty richness and aromatic sweetness of a classic pastry in a simple, homey format. I love baking a batch to share or to enjoy with my morning coffee. Every muffin is like a little bite of tradition with a modern twist.