Baklava Muffins


Muffins never disappoint and I haven’t met anybody yet who doesn’t like them.  Also, they are so versatile with the flavour variations and some times it seems there are no limits.  This time, when I saw this recipe, I was so excited (anything unusual has my attention immediately) and surprised (Baklava and muffins, REALLY), sounds like a mad idea and then, my boyfriend made them for me. What a joy it was – they are light and gooey, crunchy and sticky, and they DO taste like baklava!



For the filling:

100g chopped walnuts

75g sugar

1 1/2  teaspoon cinnamon

45g butter, melted

For the muffins:

210g plain flour

2 teaspoons baking powder

1/2 bicarbonate of soda

75g sugar

1 egg

45g butter, melted

250 buttermilk (or 175g yogurt and 75g milk)

for the topping:

100g runny honey


1. Preheat the oven to 200C.

2. Mix all the filling ingredients in a small bowl, and then get on with the muffins.

3. In a large bowl, mix together the flour, baking powder, bicarb and sugar. In a separate bowl whisk the egg, melted butter and buttermilk. Make a well in the dry ingredients, pour in the liquid and mix very lightly, do not overmix, otherwise muffins will come out very heavy.

3. Fill the muffin papers 1/3 full, add a scant tablespoon of filling, then cover with more muffin mixture, then sprinkle any remaining filling on top of the muffins.

4. Bake for 15 minutes, by which time they should be golden-brown and ready. Put the muffins, still in their papers, onto a rack and drizzle with honey while they are still hot. Then leave them to cool completely.