Golden, nutty, and irresistibly fragrant, Baklava Muffins are a creative twist on the classic Mediterranean pastry. Imagine a soft, tender muffin filled with crunchy walnuts, pistachios, and a hint of cinnamon, then drizzled with a honey syrup just like traditional baklava. These muffins are perfect for when you crave something sweet but don’t want to fuss with layers of phyllo dough.
They come together quickly with pantry staples and are a guaranteed showstopper at brunches, gatherings, or afternoon tea. Whether you’re a baklava lover or simply want to try a new dessert, this recipe offers all the flavour of the original, packaged in a convenient, grab-and-go form.
Plus, you get that delicious honey-nut combination in every single bite, along with a moist crumb and a golden, slightly crisp top.
These muffins also travel well, making them great for gifting or bringing to potlucks. The aromas while baking will fill your kitchen with warmth and anticipation!
Serve them warm for the ultimate treat or let them cool and enjoy with coffee, tea, or a glass of milk. Baklava Muffins are a delightful way to bring a taste of the Middle East to your home kitchen, with minimal effort.
Let’s bake something special together—these muffins are about to become your new favourite dessert!
Why You’ll Love This Recipe
– Baklava-Inspired Flavour: Enjoy all the traditional flavours of baklava—honey, cinnamon, nuts—in a fluffy muffin.
– Easy & Quick: No fiddling with phyllo dough; just mix, bake, and enjoy!
– Great for Sharing: Perfect for brunch, holidays, or as a unique edible gift.
– Customizable: Swap in your favourite nuts or make it dairy-free if needed.
– Irresistibly Moist: Tender crumb with a crunchy topping and luscious honey drizzle.
Baklava Muffins
Description
Golden, nutty, and irresistibly fragrant, Baklava Muffins are a creative twist on the classic Mediterranean pastry. Imagine a soft, tender muffin filled with crunchy walnuts, pistachios, and a hint of cinnamon, then drizzled with a honey syrup just like traditional baklava. These muffins are perfect for when you crave something sweet but don’t want to fuss with layers of phyllo dough.
Ingredients
For The Nut Filling
For The Muffin Batter
For The Honey Syrup
For Garnish (Optional)
Instructions
Prepare The Nut Filling
In a medium mixing bowl, combine chopped walnuts, chopped pistachios, brown sugar, ground cinnamon, and melted butter. Stir well until the nuts are evenly coated and the mixture is fragrant and crumbly. Set aside.
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Whisk well until everything is evenly combined and there are no lumps of leavening agents.
Mix Wet Ingredients
In a separate medium bowl, whisk together the melted butter, eggs, Greek yoghurt, milk, and vanilla extract. Whisk until the mixture is completely smooth and well combined.
Combine Wet and Dry Ingredients
Pour the whisked wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold everything together just until no dry spots remain. The batter should be thick and slightly lumpy—avoid overmixing to keep the muffins tender.
Layer Muffin Batter and Nut Filling
Line a 12-cup muffin tin with paper liners. Spoon a tablespoon of muffin batter into the bottom of each liner, then sprinkle about a teaspoon of the prepared nut filling on top. Repeat, layering more batter and nut filling, finishing with a sprinkle of nuts on top for a crunchy finish.
Bake The Muffins
Place the muffin tin in a preheated oven at 350°F (175°C). Bake for 20–22 minutes, or until the muffins are golden on top and a toothpick inserted into the centre comes out clean. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack.
Prepare The Honey Syrup
While the muffins are baking, combine honey, water, and lemon juice in a small saucepan. Place over low-medium heat and stir gently until the mixture comes to a simmer. Let it bubble for 2–3 minutes, then remove from the heat and let it cool slightly.
Drizzle Muffins With Syrup And Cool
As soon as the muffins come out of the oven, use a skewer or toothpick to poke a few holes in each muffin. Spoon or brush the warm honey syrup evenly over the tops, allowing it to soak in. Let the muffins cool completely in the tin to absorb the syrup before serving.
Garnish And Serve
When the muffins are cool and syrup-soaked, gently lift them from the tin. Arrange all muffins on a serving plate. If desired, sprinkle with extra chopped pistachios or add a final drizzle of honey.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 556.16kcal
- % Daily Value *
- Total Fat 31.48g49%
- Saturated Fat 9.16g46%
- Cholesterol 59.25mg20%
- Sodium 255.11mg11%
- Potassium 473.67mg14%
- Total Carbohydrate 60.86g21%
- Dietary Fiber 4.76g20%
- Sugars 36.2g
- Protein 13.1g27%
- Vitamin A 514.34 IU
- Vitamin C 2.29 mg
- Calcium 131.44 mg
- Iron 2.95 mg
- Vitamin D 0.45 mcg
- Vitamin E 1.24 mg
- Vitamin K 1.23 mcg
- Thiamin 0.51 mg
- Riboflavin 0.27 mg
- Niacin 1.89 mg
- Vitamin B6 0.67 mg
- Folate 69.61 mcg
- Vitamin B12 0.23 mcg
- Pantothenic Acid 0.55 mg
- Phosphorus 279.79 mg
- Magnesium 62.27 mg
- Zinc 1.4 mg
- Selenium 14.5 mcg
- Copper 0.61 mg
- Manganese 0.86 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Nut Variations: You can use all walnuts, all pistachios, or a blend of other nuts like pecans or almonds—whatever you have on hand.
- Dairy-Free Option: Substitute the butter with a neutral oil and use a dairy-free yoghurt and milk to make these muffins dairy-free.
- Honey Syrup: For a deeper flavour, add a pinch of cinnamon or orange zest to the honey syrup while simmering.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until no dry flour remains. Overmixing can lead to dense muffins.
- Make Ahead: These muffins keep well for up to 2 days at room temperature or up to 5 days in the fridge. Warm briefly in the microwave or oven before serving for a fresh-baked taste.
