Last updated on September 14th, 2024.
These baklava muffins are the perfect fusion of tradition and convenience. They combine the essence of classic baklava—honey, nuts, and warm spices—into a delicious, easy-to-make muffin that’s ideal for breakfast, dessert, or a midday treat.
Every time I bake Baklava, I find myself digging into the sticky pan for small bites the following morning, wondering if a slice would be too much for breakfast. Despite the fact that I always receive a solid yes: it is perfectly acceptable to enjoy a slice for breakfast, I created these fluffy, tender, and loaded-with-flavor muffins.
What gives this recipe a unique traditional Baklava flavor are the honey, nuts, and Orange Blossom Water. The same filling ingredients we use to make baklava. When I think about it, the flavor profile is very similar to that of the Malabi (Milk Pudding) recipe.
Check out these Double chocolate Muffins and Cream cheese Pastries for more breakfast and muffin recipes.
Key Ingredients
The complete Baklava Muffins recipe, including measurements, is at the bottom of this post in the recipe card.
- Ground Nuts. I used a combination of walnuts, pistachios, and almonds, and you can use one type of the three or whichever nut you like.
- Cinnamon. A pinch of nutmeg and clove for a more authentic flavor is also a great option.
- Flour and baking powder.
- A large egg and an egg yolk. After testing the recipe a few times, I realized that two whole eggs yield dense, heavy muffins. So, combining a whole egg and an egg yolk is the perfect way to achieve sturdy yet soft and tender muffins.
- Sour cream. At room temperature, it can be replaced with buttermilk or full-fat Greek yogurt.
- Orange blossom water. You can find it in the international section of most grocery stores.
- Sugar and Honey. Honey is sweeter than sugar, so a tiny amount (1/4 cup honey) goes a long way; it adds flavor and a beautiful golden brown color. Do not use brown sugar for this recipe; white sugar is best.
- Vegetable oil. Unflavored oil is my secret to a moist muffin that keeps its freshness longer, but if it does, you can replace it with melted butter (use unsalted butter) or olive oil.
How to Make Them
- In a small bowl, mix the ground nuts with the cinnamon. In a separate medium bowl, combine the flour and baking powder.
- Mix half of the nut mixture into the dry ingredients.
- Mix the sour cream, eggs, oil, sugar, honey, vanilla extract, and orange blossom water in a large bowl until smooth.
- Add the flour mixture to the wet ingredients, cover with plastic wrap, and set aside for 60-90 minutes.
- Fill muffin liners with the muffin mixture, then sprinkle the remaining filling on top of the muffins. Bake
Tips for Success
- Don’t overmix the batter. Overmixing can lead to dense, tough muffins. Stir just until the ingredients are combined; a few lumps are ok.
- Make sure all of the ingredients are at room temperature.
- For bakery-style muffins with tall round tops, fill the liners all the way to the top and allow the batter to rest at room temperature or refrigerate for 1-2 hours before baking.
Yields
This recipe will make 7-12 muffins, depending on how much you fill each cup.
Storing and Freezing
- Storing: Store at room temperature in an airtight container or a storage bag for up to three days; note that the muffins are best on the same day.
- Freezing: You can also freeze the muffins for up to 3 months. Allow them to cool completely, then place them in a freezer-safe bag. When ready, unwrap them and leave at room temperature or warm them in the microwave for a quick snack.
Baklava Muffins Recipe
Soft, tender, and full of flavors with a crunchy tops.
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 Full fat Sour Cream at room temperature (160ml)
- 1 TBS Orange Blossom Water
- 1 tsp Vanilla Extract
- 1 Large Egg
- 1 Large Egg yolk
- 1/2 Stick Oil (120ml)
- 1/2 Cup Sugar (100 g / 3.5 oz)
- 1/4 Cup Honey (80ml)
Instructions
-
Preheat oven to 350F (180C) and line a muffin tin with muffin liners.
-
In a small bowl, mix the ground nuts with the cinnamon.
-
In a medium bowl, sift the flour, baking powder,, and salt.
-
Mix half of the nut mixture with the flour mixture.
-
In a large bowl, mix the sour cream, oil, vanila extract, eggs, orange blossom water, sugar and honey until smooth.
-
Gradually mix the flour mixture into the large bowl and stir just until the flour is hydrated, a few lumps are ok.
-
Cover the bowl with plastic wrap or a kitchen towel and set aside, or refrigerate for one to two hours.
-
Divide the batter between the muffin liners. For tall domed muffins, fill the liners to the top.
-
Sprinkle the muffins with the rest of the nut mixture and bake for 20-24 minutes until a toothpick comes out with a few moist crumbs from the center of the muffins.
-
Remove from the oven, allow to cool for 15-30 minutes and serve
Recipe Notes
- Make sure all of the ingredients are at room temperature.
- Use any nuts you like; they can be one type or as many as you want. Do not use more than 1 1/2 cups of ground nuts.
- This recipe yields 7-12 muffins, depending on how much batter you add to each liner. The more batter you add to the liner, the taller and more domed the muffins will turn out.
- Do not over-mix the flour mixture when you add it to the wet mixture. Over-mixing might result in a dense chewy muffin.
Â
The muffins look amazing, I am not a fan of orange blossom water. Is there something else I can use to replace it . Thanking you in advance
You can replace it with a zest of one orange, or 1/2 teaspoon of rose water.
Sorry for the additional comment, but at which stage are the eggs mixed in? I am guessing at step no 5 of the instructions?
With the rest of the wet ingredients.