Baklava Muffins Recipe
Soft, tender, and full of flavors with a crunchy tops.
Servings 8 Muffins
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 (160ml)
- 1 TBS Orange Blossom Water
- 1 tsp Vanilla Extract
- 1 Large Egg
- 1 Large Egg yolk
- 1/2 Cup 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
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.