Description
These baklava muffins are a delicious twist on the classic pastry, filled with cinnamon-spiced nuts, honey, and a tender crumb. Perfect for breakfast or dessert with Middle Eastern flair.
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
Instructions
Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
In a small bowl, mix ground nuts with cinnamon.
In a separate bowl, sift flour, baking powder, and salt. Stir in half of the nut mixture.
In a large bowl, whisk sour cream, oil, vanilla, egg, egg yolk, sugar, and honey until smooth.
Fold in the flour-nut mixture until just combined (do not overmix).
Optional: Rest the batter, covered, at room temperature for 60–90 minutes.
Fill muffin liners ⅔ full. Sprinkle remaining nut mixture on top, pressing lightly.
Bake for 20–24 minutes or until a toothpick comes out with moist crumbs.
Cool in the pan for 15 minutes, then transfer to a wire rack. Serve warm or at room temp.
Notes
Swap nuts as needed (pecans work well too).
Add orange zest for a citrusy variation.
Drizzle warm honey on top for extra richness.
Resting batter improves muffin rise but is optional.
- Prep Time: 15 minutes
- Cook Time: 20–24 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
