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Honey Orange Blossom Baklava Muffins

Soft, tender, and full of flavors with a crunchy tops.

Course Breakfast, Dessert
Cuisine American, Mediterranean
Keyword honey orange blosson, muffins, muffins recipe
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 15 Muffins

Ingredients

  • 1 1/2 Cups Mixed nuts (150 g / 5.5 oz)
  • 1 2/3 Cups AP Flour ( 200 g / 7 oz)
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 2 tsp Ground Cinnamon
  • 1/4 tsp Salt
  • 3 TBS Turnbinado sugar
  • 3/4 Cup + 1 TBS Full fat Sour Cream (200 g / 7 oz)
  • 2 TBS Orange Blossom Water
  • 1 tsp Vanilla Extract
  • 2 Large Eggs
  • 1 Stick Butter,soften (113 g / 4 oz)
  • 1/2 Cup Sugar (100 g / 3.5 oz)
  • 1/4 Cup Sue Bees Honey (75 g / 2.5 oz)

Instructions

  1. Preheat oven to 400F and and line 2 muffin tins with muffin liners (you will need about 18 liners)

  2. In a medium bowl, sift the flour baking powder, baking soda, salt and cinnamon.

  3. In the Food processor, place the nuts and process until finely grained. Measure 1/4 cup (60 g/ 2 oz) and add it to the flour mix, stir to combine and set a side. Reserve the remaining of the nuts.

  4. In a separate bowl mix the remaining of the nuts with the Turbinado sugar.

  5. In a large measuring cup, add the sour cream, orange blossom, vanilla and eggs and mix to combine.

  6. In a bowl of a standing mixer place the butter, sugar and honey and mix on medium beat using the paddle attachment until fluffy.

  7. Reduce speed to low and add the flour mix in 3 additions alternating with the liquid mix.

  8. Right after adding the last addition of the flour turn the mixer of and finish mixing with a rubber spatula.

  9. Evenly divide the batter between the muffin liners, filling the cups 3/4 full. Sprinkle each muffin with the Turbinado and nuts mix.

  10. Bake for 5 minutes on the middle rack then reduce heat to 375 and bake for additional 12-15 minutes or until a tooth pick comes out clean from the center of the muffins.