Best 2 Baklava Muffins Recipes
Baklava muffins are a delectable combination of the classic pastry and a fluffy muffin. With layers of crisp phyllo dough, chopped nuts, and sweet syrup, these muffins are a treat for any occasion. Whether you are looking for a unique brunch item, a sweet snack, or a dessert to impress your guests, baklava muffins are sure to satisfy your cravings. From classic recipes using traditional ingredients to modern twists with unexpected flavors, there is a baklava muffin recipe out there for everyone to enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
BAKLAVA MUFFINS
These muffins are chock-full of the nuts and spices I love in baklava, but the best part is the phyllo shells that hold them -- soaked with honey butter, they are sticky-crispy good.
Provided by Erin Jeanne McDowell
Categories dessert
Time 1h30m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Grease a 12-cup muffin pan.
- Make the shells: In a small saucepan, melt the butter over medium heat. Stir in the honey and lemon zest and take the pan off the heat.
- Unfold the phyllo sheets and cover them with damp paper towels. Lay one sheet of phyllo on a work surface (keep the remaining sheets covered). Brush the sheet evenly with the butter mixture. Top with another sheet of phyllo and brush with butter. Repeat with the remaining phyllo, using all but a few tablespoons of the butter mixture.
- Use a pastry wheel or knife to cut the stack of phyllo into 12 equal rectangles. Press each rectangle into a muffin cup. Crumple the edges a bit so the phyllo doesn't lie flat but instead looks like ruffles around the edges of the muffin cups.
- Bake the shells until they just begin to turn golden brown, 5 to 7 minutes. Cool completely.
- Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated honey on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and almond extracts and mix to combine.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, cardamom, and cloves to combine. Add one third of the mixture to the butter mixture and mix to combine. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the remaining buttermilk, and then mix in the remaining flour.
- In a medium bowl, stir together the nuts. Remove 50 grams (1/3 cup) of the mixed nuts and set aside. Stir the remaining nuts into the batter.
- Scoop the batter evenly into the cooled shells (I use a No. 16 (1/4-cup) scoop, but you can also just eyeball it). Use the reserved butter mixture to brush the tops of the muffins, then sprinkle a few teaspoons of the reserved nuts on top of each one.
- Bake the muffins until the phyllo is very crisp and golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool for 10 to 15 minutes in the pan, then turn out onto a wire rack, turn right side up, and cool completely.
BAKLAVA MUFFINS
My family loves traditional Baklava, but it takes time to make. So when I found this recipe on another website, I just had to share it. Recipe: Nigella Lawson Enjoy!
Provided by Carol Perricone
Categories Muffins
Time 35m
Number Of Ingredients 15
Steps:
- 1. Pre-heat oven to 400 degrees. Grease a 12 cup muffin pan. Mix all filling ingredients together in a small bowl. Set aside.
- 2. In a large bowl, mix together flour, baking powder, baking soda, and sugar. Set aside. In a large wide mouth measuring cup or small bowl, whisk together the egg, melted butter, and buttermilk.
- 3. Make a well in the dry ingredients, pour in the liquid ingredients, and mix lightly and gently, remembering to keep it bumpy rather than making it smooth, otherwise muffins will be heavy. Fill muffin cups 1/3 full, add scant tablespoon of filling, then cover with more muffin mixture until 2/3 full.
- 4. Bake for 15 minutes. Remove muffins from pan to a wire rack and drizzle with honey. Enjoy!
Tips:
- To achieve the best texture for your baklava muffins, use a combination of melted butter and vegetable oil in the batter. This will result in a moist and tender crumb.
- For a richer flavor, use real butter instead of vegetable oil. You can also add a teaspoon of vanilla extract or almond extract to the batter for an extra boost of flavor.
- Be sure to chop the walnuts or pecans into small pieces before adding them to the batter. This will help them distribute evenly throughout the muffins.
- If you don't have phyllo dough on hand, you can use a store-bought puff pastry dough instead. Just be sure to roll it out thinly before cutting it into strips.
- To create a crispy and golden-brown crust, brush the tops of the muffins with melted butter before baking.
- Allow the muffins to cool completely before drizzling them with syrup. This will help the syrup to soak in and create a delicious, moist texture.
Conclusion:
Baklava muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their flaky crust, sweet and nutty filling, and decadent syrup, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these baklava muffins a try. You won't be disappointed!
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