Baklava Muffins

Ingredients

• 2 cup All purpose flour
• 1/2 cup Granulated sugar
• 1/2 cup Packed light brown sugar
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 1 tsp Ground cinnamon
• 1/2 tsp Ground nutmeg
• 1/2 cup Melted Unsalted butter
• 1 cup Whole milk
• 1 tsp Vanilla extract
• 2 Large eggs
• 1 cup Finely chopped walnuts (for baklava filling)
• 1 cup Finely chopped pistachios (for baklava filling)
• 1/2 cup Finely chopped almonds (for baklava filling)
• 1/3 cup Honey (for baklava filling)
• 1 tsp Ground cinnamon (for baklava filling)
• 1/4 tsp Ground cloves (for baklava filling)
• 1/2 cup Honey (for honey syrup)
• 1/4 cup Water (for honey syrup)
• 1/4 cup Granulated sugar (for honey syrup)
• 1 tsp Lemon juice (for honey syrup)

Instructions

Step 1

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with non-stick spray.

Step 2

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

Step 3

In another bowl, mix the melted butter, milk, vanilla extract, and eggs until well combined.

Step 4

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.

Step 5

In a small bowl, combine the chopped walnuts, pistachios, almonds, honey, cinnamon, and cloves to make the baklava filling.

Step 6

Fill each muffin cup halfway with the batter. Add a spoonful of the baklava filling, then top with more batter until the cups are three-quarters full.

Step 7

Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

While the muffins are baking, make the honey syrup by combining honey, water, granulated sugar, and lemon juice in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5 minutes. Remove from heat and let cool slightly.

Step 9

When the muffins are done baking, remove them from the oven and immediately drizzle with the honey syrup. Let the muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

Tips

No tips for this recipe