Baklava Muffins Recipe

Introduction

Baklava muffins bring the rich, nutty flavors of the classic Middle Eastern dessert into a convenient, handheld treat. Soft and moist with a fragrant touch of orange blossom, these muffins are perfect for breakfast or an afternoon snack.

Ingredients

• 1 1/2 cups mixed ground nuts (walnuts, pistachios, and almonds) (150 g / 5.5 oz)
• 1 2/3 cups all-purpose flour (200 g / 7 oz)
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/4 tsp salt
• 2/3 cup full-fat sour cream at room temperature (160 ml)
• 1 tbsp orange blossom water
• 1 tsp vanilla extract
• 1 large egg
• 1 large egg yolk
• 1/2 cup oil (120 ml)
• 1/2 cup sugar (100 g / 3.5 oz)
• 1/4 cup honey (80 ml)

Instructions

1. Step 1: Preheat the oven to 350°F (180°C) and line a muffin tin with muffin liners.
2. Step 2: In a small bowl, combine the ground nuts with the cinnamon, mixing well.
3. Step 3: In a medium bowl, sift together the flour, baking powder, and salt.
4. Step 4: Mix half of the nut and cinnamon mixture into the flour mixture and set aside.
5. Step 5: In a large bowl, whisk together the sour cream, oil, vanilla extract, egg, egg yolk, orange blossom water, sugar, and honey until smooth.
6. Step 6: Gradually add the flour and nut mixture to the wet ingredients, stirring just until combined. Some lumps are fine; avoid overmixing.
7. Step 7: Cover the bowl with plastic wrap or a kitchen towel and let the batter rest at room temperature or refrigerate for 1–2 hours for better texture.
8. Step 8: Divide the batter evenly among the muffin liners, filling each to the top for tall, domed muffins.
9. Step 9: Sprinkle the remaining nut mixture evenly on top of the muffins.
10. Step 10: Bake for 20–24 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
11. Step 11: Remove from the oven and let the muffins cool for 15–30 minutes before serving.

Tips & Variations

• Use freshly ground nuts for the best flavor and texture.
• For a more intense orange aroma, add a bit more orange blossom water or a teaspoon of orange zest.
• Substitute sour cream with Greek yogurt if preferred, keeping the same quantity.
• Try adding a pinch of ground cardamom for a warm spice variation.
• Drizzle extra honey on warm muffins before serving for added sweetness and moisture.

Storage

Store baklava muffins in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to 5 days. Reheat briefly in a warm oven or microwave to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but ensure it contains xanthan gum or similar to help with structure. Texture may vary slightly.

Can I prepare the batter in advance?

Absolutely. The batter can be refrigerated for up to 24 hours before baking. Allow it to come to room temperature and give it a gentle stir before dividing into muffin liners and baking.

Baklava Muffins Recipe

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★★★★★

4.5 from 148 reviews

• Author: lilan
• Total Time: 1 hour 40 minutes
• Yield: 12 muffins 1x

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Description

These Baklava Muffins combine the rich flavors of traditional baklava in a convenient muffin form. Packed with ground walnuts, pistachios, and almonds, spiced with cinnamon, and enhanced by hints of orange blossom water and honey, these moist and flavorful muffins offer a delightful twist on the classic Middle Eastern dessert.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 Cups Mixed ground nuts (walnuts, pistachios, and almonds) (150 g / 5.5 oz)
• 1 2/3 Cups All-purpose Flour (200 g / 7 oz)
• 1 tsp Baking Powder
• 2 tsp Ground Cinnamon
• 1/4 tsp Salt

Wet Ingredients

• 2/3 Cup Full fat Sour Cream at room temperature (160 ml)
• 1 TBS Orange Blossom Water
• 1 tsp Vanilla Extract
• 1 Large Egg
• 1 Large Egg yolk
• 1/2 Cup Oil (120 ml)
• 1/2 Cup Sugar (100 g / 3.5 oz)
• 1/4 Cup Honey (80 ml)

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Instructions

1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (180°C) and line a muffin tin with muffin liners to prepare for baking.
2. Mix Nuts and Cinnamon: In a small bowl, combine the ground mixed nuts with the ground cinnamon until evenly blended to infuse spice into the nuts.
3. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt to ensure even distribution and remove any lumps.
4. Combine Nuts and Flour: Mix half of the nut and cinnamon mixture into the sifted flour mixture, blending the dry ingredients with the nuts.
5. Prepare Wet Mixture: In a large bowl, whisk together the sour cream, oil, vanilla extract, large egg, egg yolk, orange blossom water, sugar, and honey until the mixture is smooth and homogenous.
6. Incorporate Dry into Wet: Gradually add the flour and nut mixture into the wet ingredients, stirring gently just until the dry ingredients are hydrated. It’s okay to have a few lumps; avoid overmixing to keep the muffins tender.
7. Rest the Batter: Cover the bowl with plastic wrap or a kitchen towel and let the batter rest at room temperature, or refrigerate for 1 to 2 hours to allow flavors to meld and the batter to thicken slightly.
8. Fill Muffin Liners: Divide the batter evenly among the muffin liners, filling them fully to the top for tall, domed muffins.
9. Top with Remaining Nuts: Sprinkle the remaining nut and cinnamon mixture evenly over the batter in each muffin cup to add crunch and flavor on top.
10. Bake Muffins: Bake the muffins in the preheated oven for 20 to 24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
11. Cool and Serve: Remove the muffins from the oven and allow them to cool in the muffin tin for 15 to 30 minutes before serving to let the texture set and flavors develop.

Notes

• For best results, use fresh ground nuts to maximize flavor and texture.
• Filling the muffins to the top of the liners helps achieve a tall, domed appearance typical of bakery muffins.
• Resting the batter allows the flour to hydrate fully, improving the muffin’s texture and flavor.
• Orange blossom water adds a lovely floral note reminiscent of traditional baklava; do not omit if possible.
• Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Middle Eastern

Keywords: Baklava muffins, Middle Eastern dessert, nut muffins, cinnamon muffins, orange blossom water