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+ servings

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


  • 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)


  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.