I can’t remember what baklava tastes like. It’s not exactly a dessert I crave or think about too often. Something about the fancy name and the fact that it uses phyllo dough…it intimidates me a little.
But let me tell you, if these muffins truly taste like baklava, I will be making and eating baklava ALL THE TIME because they are so outrageously good.
Baklava Muffins (15 of 750)
From 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (32 minis)
- 1 1/2 cups walnuts, toasted
- 6 tbsp packed brown sugar
- 1 1/2 tsp ground cinnamon
- 3/4 tsp salt
- 1 tbsp freshly squeezed lemon juice
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/8 tsp ground cloves
- 1 egg
- 1/2 cup honey
- 1/3 cup milk
- 1/3 cup unsalted butter, melted
- Preheat oven to 375F.
- In a food processor, process walnuts, 2 tbsp of brown sugar, 1/2 tsp of cinnamon, and 1/4 tsp of salt until walnuts are finely ground. Add lemon juice and process until combined. Transfer 1/3 cup to a small bowl and set aside. Shape the remaining walnut mixture into 12 balls.
- In a large bowl, whisk together the remaining cinnamon and salt, flour, baking powder, baking soda, cardamom, and cloves.
- In a medium bowl, whisk together the remaining brown sugar, egg, honey, milk, and butter until well blended.
- Add the egg mixture to the flour mixture and stir until just blended.
- Divide batter equally among prepared muffin tins. Place a walnut ball in center of each cup, gently pressing into batter until covered. Add more batter to the top to cover the ball. Sprinkle the tops with the rest of the walnut mixture.
- Bake in preheated oven for 18 to 22 minutes or until tops are golden. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
These muffins…these muffins are DYNAMITE. And I never, ever, ever call things that. It’s not a housewife word, it’s a bro word. Whenever I hear it used as an adjective, I hear Guy Fieri’s voice in my head.
But I mean it, these muffins are out of this world. The muffin itself has a rich, almost caramel flavor from the honey and the spices, and the walnut filling…I would happily eat that filling for the rest of my life. The toasted walnuts with the brown sugar and cinnamon are killer, but what really puts it over the top is the lemon juice – it adds just an unexpected tang and really wakes up your tastebuds when you least expect it. This is what breakfast is all about – a hint of decadence and a punch of flavor to help start your day.