Baklava Muffins

Baklava Muffins were born out of one of those days when I couldn’t decide between baking something nutty or something sweet and sticky so I thought why not combine both? I had a bit of phyllo pastry left in the fridge some chopped nuts in the pantry and a bottle of golden honey begging to be used so I layered those flavors into my go-to muffin batter and hoped for the best. When they came out of the oven smelling warm and spiced and looking like mini towers of baklava in muffin form I knew I had a new favorite.

Now I bake these whenever I want something a little extra for brunch or a dessert table because they’re sweet tender and have that crunchy nut topping drizzled in syrup that everyone loves. The best part is they look impressive but are actually quite easy to make and they always get the most compliments!

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• For the Muffins:
• All-purpose flour – Forms the base of the batter and gives structure
• Baking powder – Helps the muffins rise beautifully
• Baking soda – Reacts with yogurt for an extra tender crumb
• Salt – Enhances all the other flavors in the muffin
• Ground cinnamon – Adds warmth and that signature baklava flavor
• Plain Greek yogurt – Makes the muffins super moist and rich
• Eggs – Provide structure and bind everything together
• Honey – Sweetens the muffins and ties in the baklava inspiration
• Vegetable oil – Keeps the muffins soft and moist
• Vanilla extract – Rounds out the flavor
• For the Nut Topping:
• Chopped pistachios – Give color crunch and classic baklava flair
• Chopped walnuts – Add nutty depth and texture
• Ground cinnamon – Infuses the topping with flavor
• Butter – Helps hold the topping together and adds richness
• For the Syrup:
• Honey – The base of the syrup for a sticky sweet finish
• Water – Helps thin the honey slightly
• Lemon juice – Adds brightness and balances the sweetness

Tools You’ll Need

• Muffin tin – For baking the muffins into perfect individual portions
• Paper liners – Make cleanup easy and prevent sticking
• Mixing bowls – For combining wet and dry ingredients separately
• Whisk – For smooth blending and aerating the batter
• Measuring cups and spoons – Ensure the right balance in flavor and texture
• Small saucepan – To make the honey syrup
• Spoon – For adding the nut topping and drizzling syrup
• Cooling rack – Lets muffins set and cool without getting soggy

Instructions

Step 1: Preheat the oven

I start by preheating my oven to 350°F and lining a muffin tin with paper liners so everything’s ready to go.

Step 2: Mix the dry ingredients

In a large bowl I whisk together the flour baking powder baking soda salt and cinnamon.

Step 3: Combine the wet ingredients

In another bowl I beat the eggs yogurt honey oil and vanilla until smooth and creamy.

Step 4: Make the batter

I pour the wet mixture into the dry ingredients and stir just until combined making sure not to overmix so the muffins stay tender.

Step 5: Prepare the nut topping

In a small bowl I combine the chopped pistachios walnuts cinnamon and melted butter and stir it into a crumbly mixture.

Step 6: Fill and top the muffins

I divide the muffin batter evenly among the liners then I spoon a bit of the nut topping onto each one pressing it down lightly.

Step 7: Bake the muffins

I place the muffin tin in the oven and bake for 18 to 22 minutes or until the tops are golden and a toothpick inserted comes out clean.

Step 8: Make the syrup

While the muffins bake I simmer honey water and lemon juice together for a few minutes until slightly thickened then I let it cool slightly.

Step 9: Drizzle and serve

Once the muffins are out of the oven and still warm I drizzle each with the honey syrup and let them soak it in. I always add a few extra crushed nuts on top just before serving!

Tips

If I’m short on time I skip the syrup drizzle and just serve them warm with a touch of honey on the side. For a bit of crunch I sometimes tuck a few shards of baked phyllo on top too. These freeze well and reheat beautifully in the oven just drizzle with fresh syrup before serving.

Ways to Serve

These are perfect for brunch baby showers or holiday dessert tables. I love serving them with a strong cup of coffee or Turkish tea. They also make lovely edible gifts especially if you wrap them up with a little jar of honey.

Frequently Asked Questions

Can I use other nuts in Baklava Muffins?

Yes pecans and almonds work well too. Just make sure they’re chopped finely so they bake evenly.

Do Baklava Muffins need to be refrigerated?

No they can be stored at room temperature in an airtight container for up to 3 days though you can refrigerate them if you want them to last longer.

Can I make Baklava Muffins gluten-free?

Yes just use a good quality 1-to-1 gluten-free baking flour blend and check that all your other ingredients are gluten-free.

See You in the Kitchen

I really hope you give these Baklava Muffins a try! They’re warm spiced sweet and nutty just like your favorite Mediterranean dessert but baked into a soft muffin you can enjoy any time of day. Let me know if you make them and what twist you add!

Happy Cooking!

Print