Name: Baklava Muffins
Prep time: 10 min
Cook time: PT-486557H31M29S
Total time: PT-486557H31M29S
Cuisine: Mediterranean-inspired
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground cloves (optional); 1/3 cup unsalted butter, melted; 1/2 cup granulated sugar (or mix with brown sugar); 2 large eggs; 1/2 cup plain yogurt or buttermilk; 1 tsp vanilla extract; Optional: 2 tbsp orange juice or 1 tsp orange zest; 3/4 cup chopped nuts (walnuts, pistachios, or almonds); For topping & drizzle: 2–3 tbsp honey

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Sweet, nutty, and buttery, these Baklava Muffins capture the flavors of classic baklava in convenient handheld form—perfect for brunch, snacks, or a special treat with a coffee.

Why You’ll Love This Recipe

I love how these muffins blend rich spices, crunchy nuts, and honey-sweet goodness in an easy-to-bake format. They turn baklava into a portable delight, and the aroma of cinnamon, nuts, and honey fills the kitchen without the fuss of traditional phyllo. They’re luxurious yet approachable—a real crowd-pleaser!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon and ground cloves (optional)
Unsalted butter, melted
Sugar (granulated or a mix with brown sugar)
Eggs
Plain yogurt or buttermilk
Vanilla extract
Chopped nuts (walnuts, pistachios, or almonds)
Honey (plus extra for drizzle)
Optional: Orange juice or zest for added brightness

directions

I preheat the oven to 375 °F (190 °C) and line a 12-cup muffin tin with liners or grease it lightly.
In a bowl, I whisk together the flour, baking powder, baking soda, salt, and spices.
In another bowl, I whisk melted butter with sugar until slightly creamy, then stir in eggs one at a time, followed by yogurt (or buttermilk), vanilla, and orange juice/zest if using.
I fold the dry ingredients into the wet just until no streaks remain—avoiding overmixing for tender muffins.
I gently fold in most of the chopped nuts, reserving some for on top.
I divide the batter evenly among the muffin cups, filling them about ¾ full, then sprinkle remaining nuts on top.
I bake for 18–22 minutes, until a toothpick comes out clean and the tops are golden.
As soon as they come out, I drizzle each muffin with a little honey, letting it soak in as they cool in the pan for about 5 minutes.
I transfer muffins to a wire rack to cool completely, then drizzle more honey if I want them sweeter and glossier.

Servings and timing

This recipe yields 12 muffins. Prep takes about 10 minutes, baking takes 18–22 minutes—so they’re ready in roughly 35 minutes.

Variations

Fruit twist: I fold in chopped dried apricots or dates for chewiness and subtle sweetness.
Spice boost: I add ground cardamom or nutmeg for extra depth.
Glazed version: I brush tops with a simple syrup made from honey and orange juice after baking.
Mini muffins: I bake in a mini muffin tin for 24 bite-sized treats—reducing bake time to 12–15 minutes.

storage/reheating

I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them in a sealed bag for up to a month. To refresh, I warm them in the oven or toaster oven at 300 °F (150 °C) for 5–7 minutes—adding a little honey drizzle before serving if they’ve dried.

FAQs

Can I use different nuts?

Yes—I love mixing walnuts, pecans, pistachios, or almonds. I keep them chopped for nice texture in every bite.

Is honey necessary?

Honey adds authentic baklava flavor, but I sometimes use maple syrup or a simple syrup if I want lighter sweetness.

Can I make them gluten-free?

Absolutely—I use a 1:1 gluten-free flour blend and they turn out just as tender and flavorful.

What if I don’t have yogurt?

I swap yogurt with buttermilk or even sour cream, both keep the muffins moist and slightly tangy.

Can they be made dairy-free?

Yes—I use dairy-free yogurt or milk and vegan butter or coconut oil to keep them tender and rich.

Conclusion

I find Baklava Muffins to be a delightful and elegant way to enjoy baklava flavors without the effort of layering phyllo. They’re nutty, spiced, and kissed with honey—an easy treat that feels special. Let me know if you’d like ideas for serving them with tea or turning them into a dessert parfait!