Name: Baklava Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: ½ cup chopped walnuts; ⅓ cup granulated sugar; 1½ tsp ground cinnamon; 3 Tbsp melted butter; 1 cup + 7 Tbsp all-purpose flour; 2 tsp baking powder; ½ tsp baking soda; ¼ cup granulated sugar; 1 large egg; 3 Tbsp unsalted butter, melted; 1 cup + 2 Tbsp buttermilk; ½ cup honey

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A delightful mash-up of traditional baklava flavors—walnuts, honey, cinnamon—baked into tender, sweet muffins.

Why You’ll Love This Recipe

I love how these muffins capture the aromatic warmth and nutty crunch of baklava in a single-serving treat. They’re quick to prepare, bake up beautifully domed, and are perfect for breakfast, dessert, or a snack.

ingredients

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

For the filling:
½ cup chopped walnuts
⅓ cup granulated sugar
1½ tsp ground cinnamon
3 Tbsp melted butter
For the muffins:
1 cup + 7 Tbsp all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ cup granulated sugar
1 large egg
3 Tbsp unsalted butter, melted
1 cup + 2 Tbsp buttermilk
For the topping:
½ cup honey

directions

Preheat oven to 400 °F (200 °C). Line a 12‑cup muffin tin with liners or grease it.
In a bowl, combine walnuts, sugar, cinnamon, and melted butter; set aside.
In another bowl, whisk together flour, baking powder, soda, and sugar.
In a measuring cup, whisk egg, melted butter, and buttermilk.
Make a well in the dry ingredients; pour in wet mixture and stir gently—batter should be lumpy.
Spoon batter to about ⅓ capacity in each cup, add a scant tablespoon of walnut filling, then top with more batter until cups are ⅔ full. Sprinkle leftover filling on top.
Bake for ~15 minutes, until golden and a toothpick comes out clean.
Transfer muffins (in liners) to a rack and drizzle honey on top while still warm. Let cool slightly, then serve.

Servings and timing

Makes 12 muffins
Prep time: ~20 minutes; bake time: ~15 minutes; total: ~35 minutes

Variations

Swap walnuts for pecans or add chopped pistachios or almonds.
Stir in ½ tsp orange or lemon zest to the batter for a citrus lift.
Replace buttermilk with Greek yogurt and milk for a tangy, olive-oil-based twist.

storage/reheating

Store cooled muffins in an airtight container at room temperature—best within 2–3 days. To retain their fresh-baked texture, warm in microwave for ~10 seconds or a few minutes in a 325 °F oven.

FAQs

What’s the best way to prevent overmixing the batter?

I stir the wet into the dry just until I see streaks disappear, leaving the batter slightly lumpy. That keeps the muffins light and tender.

Can I make the muffins dairy‑free?

Yes. You can use dairy-free milk (with 1 Tbsp lemon juice to mimic buttermilk) and a plant-based butter substitute.

How do I reheat these muffins without drying them out?

I cover them with foil and heat at 325 °F for 5–7 minutes. For a quicker option, a 10‑second zap in the microwave softens them nicely.

Can I freeze these muffins?

Absolutely. I let them cool completely and then freeze in a sealed bag. They keep well for up to 3 months. Thaw overnight and warm before serving.

Can I reduce the sugar or honey?

Yes. I sometimes cut the sugar by 1–2 Tbsp or drizzle less honey. The nut filling and spices still deliver plenty of flavor.

Conclusion

I’m always thrilled when a recipe nails both flavor and ease—and these baklava muffins deliver. They’re an inviting treat that brings a touch of indulgence without the fuss of traditional baklava. Plus, they’re flexible enough for tasty tweaks. I hope you enjoy baking and savoring them as much as I do!

Baklava Muffins

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Author: Sue
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: Fusion, Mediterranean
Diet: Vegetarian

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Description

A delightful fusion of baklava and muffins, featuring crunchy walnuts, aromatic cinnamon, and a sweet honey drizzle for a tender, flavorful treat perfect for breakfast, dessert, or snacking.

Instructions

Preheat oven to 400 °F (200 °C). Line a 12‑cup muffin tin with liners or grease it.
In a bowl, combine walnuts, sugar, cinnamon, and melted butter; set aside.
In another bowl, whisk together flour, baking powder, baking soda, and sugar.
In a measuring cup, whisk egg, melted butter, and buttermilk.
Make a well in the dry ingredients; pour in wet mixture and stir gently—batter should be lumpy.
Spoon batter to about ⅓ capacity in each cup, add a scant tablespoon of walnut filling, then top with more batter until cups are ⅔ full. Sprinkle leftover filling on top.
Bake for about 15 minutes, until golden and a toothpick comes out clean.
Transfer muffins (in liners) to a rack and drizzle honey on top while still warm. Let cool slightly, then serve.