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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- Combine Nuts and Flour: Mix half of the nut and cinnamon mixture into the sifted flour mixture, blending the dry ingredients with the nuts.
- 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.
- 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.
- 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.
- Fill Muffin Liners: Divide the batter evenly among the muffin liners, filling them fully to the top for tall, domed muffins.
- 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.
- 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.
- 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
