This week for Muffin Monday, An of Baker Street threw a muffin recipe out there that when I read the title I thought, “Huh? How are we making that into a muffin?” Drumroll please… This week we have baklava muffins! This sounds a little screwy but it’s really quite simply delicious. What’s the best part of baklava? Clearly, it’s the filling. That cinnamon, sugary, nutty filling is just the most delightfully tasty part.
The same thing can be said about these muffins. Golden, slightly sweet cakey muffins are filled with a cinnamon sugar walnut mix. They’re gooey, crunchy and just a mouthful of wonderful. When biting into this distant muffin cousin of the classic Greek pastry, you will definitely see how they are related. All the taste of baklava in cute muffin form.
What’s even better? They are quick, quick, quick to make! I love when sweets come together in a flash. It took me all of about 5 minutes to throw this batter together and they only bake for 15. In a whopping 20 minutes, you could have fresh, warm muffins right out of the oven. It seriously doesn’t get any better than that. These muffins are best served warm when the filling is still a little gooey. You must have at least one of them when they’re fresh but they were still wonderful the next day.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Baklava Muffins from Nigella Lawson
1/2 cup chopped walnuts
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter, melted
1 cup + 7 Tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
2 Tablespoons unsalted butter, melted and cooled
1 cup + 2 Tablespoons buttermilk
about 1/2 cup honey
– Preheat the oven to 400 degrees and prepare a 12-cup muffin tin with liners.
– For the filling: Mix all the ingredients in a small bowl and set aside.
– For the muffins: In a large bowl, combine the flour, baking powder, baking soda and sugar.
– In a small bowl, lightly whisk together the egg, buttermilk and cooled butter.
– Make a well in the dry ingredients and pour the egg mixture in. Stir gently. (It will be a little lumpy.)
– Fill the muffin cups 1/3 full. Add a little filling and then top with more muffin batter until the muffin cup is 2/3 full.
– Use any remaining filling as a topping. Bake for 15 minutes until golden brown.
– Transfer muffins to a wire rack and drizzle with honey. Serve warm.