Description
Delightful baklava muffins combining the rich flavors of baklava with a modern twist.
Ingredients
Scale
- 2 cups all-purpose flour (Substitute with gluten-free flour blend for gluten-free option.)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup unsalted butter (Can substitute with vegan butter for a dairy-free version.)
- 1 cup granulated sugar
- 1/2 cup honey
- 1 cup milk (Whole milk is preferred; can use almond milk for dairy-free.)
- 1 teaspoon vanilla extract
- 1/2 cup finely chopped walnuts (Substitute with pecans for different flavor.)
- 1/4 cup finely chopped pistachios
- 1/4 cup finely chopped almonds (Can be replaced by hazelnuts for variation.)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Grease the muffin tin generously.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and ground cloves.
- Cream the unsalted butter and granulated sugar until light and fluffy.
- Add the milk, honey, and vanilla extract to the creamed mixture, stirring until combined.
- Gradually add the dry ingredients into the wet mixture, mixing until just combined.
- Fold in the chopped walnuts, pistachios, and almonds gently.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Let them cool in the tin for about 5 minutes before transferring to a cooling rack.
Notes
Make-ahead tips: Prepare the batter the night before and refrigerate. Allow coming to room temperature before baking.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg