Go Back
–+ servings
Baklava Muffins

Baklava Muffins: Sweet, Nutty Goodness for Breakfast Bliss

Baklava Muffins offer a delightful twist on the classic Greek dessert, perfect for breakfast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Greek
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a delightful alternative.
  • 2 tsp Baking Powder Check the freshness for the best results.
  • 1/2 tsp Salt Just a pinch makes a significant difference.
  • 1/2 cup Unsalted Butter Melted coconut oil serves as a dairy-free option.
  • 1 cup Granulated Sugar Brown sugar can bring a deeper flavor profile.
  • 1/2 cup Honey Opt for high-quality, local honey for the best results.
  • 1 cup Milk Any plant-based milk can substitute for a dairy-free version.
  • 1 tsp Vanilla Extract Pure extract is recommended for a vibrant taste.
For the Nuts and Spices
  • 1/2 cup Walnuts Pecans or hazelnuts can be delightful substitutions.
  • 1/2 cup Pistachios Sunflower seeds are a great nut-free alternative.
  • 1/2 cup Almonds Consider using hazelnuts for a twist!
  • 1 tsp Ground Cinnamon Ceylon cinnamon is perfect for a milder flavor.
  • 1/4 tsp Ground Cloves Use sparingly, as it can overpower other flavors.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • spatula

Method
 

Step‑by‑Step Instructions for Baklava Muffins
  1. Preheat your oven to 350°F (175°C) and line your muffin tin with paper liners or grease it.
  2. In a mixing bowl, combine all-purpose flour, baking powder, and salt. Whisk to blend thoroughly.
  3. In another bowl, whisk together melted unsalted butter, granulated sugar, honey, milk, and vanilla extract.
  4. Gently fold the wet mixture into the dry ingredients until just combined. Do not overmix.
  5. Fold in chopped walnuts, pistachios, almonds, ground cinnamon, and ground cloves.
  6. Spoon the batter into prepared muffin tins, filling each cup about two-thirds full.
  7. Bake for 18–20 minutes until golden brown and a toothpick comes out clean.
  8. Cool in the tins for 5 minutes, then transfer to a wire rack. Drizzle warm honey over the tops.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 5gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 4 days. Freeze individually wrapped for longer storage.

Tried this recipe?

Let us know how it was!