Description

Baklava Muffins combine the rich, spiced sweetness of traditional baklava with the ease and texture of a muffin. Filled with chopped nuts and cinnamon, and drizzled with honey syrup, they’re perfect for a unique and irresistible breakfast or dessert treat.

Ingredients

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup milk

2 large eggs

1/4 cup unsalted butter, melted

1 teaspoon vanilla extract

1/2 cup chopped walnuts or pistachios

1/4 cup honey

1/4 cup water

1 tablespoon unsalted butter

1/4 teaspoon vanilla extract (optional)

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 12-cup muffin tin with liners.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
In another bowl, whisk milk, eggs, melted butter, and vanilla.
Combine wet and dry ingredients just until moistened. Fold in chopped nuts.
Divide batter among muffin cups, filling each about 2/3 full.
Bake for 18–22 minutes, until a toothpick comes out clean. Cool in tin 5 minutes, then transfer to a wire rack.
For the syrup: Combine honey, water, and butter in a saucepan over medium heat. Simmer for 2–3 minutes. Remove from heat and stir in vanilla if using.
Drizzle warm syrup over warm muffins and let soak in. Serve warm or at room temperature.

Notes

Try using almonds, pecans, or hazelnuts for variation.

Add cardamom or nutmeg to the syrup for extra flavor.

Can be stored in the fridge or frozen; reheat before serving.

For a nut-free version, use dried fruits like raisins or apricots.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: Middle Eastern-Inspired

Nutrition

Serving Size: 1 muffin
Calories: 220
Sugar: 15g
Sodium: 140mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg