Baklava Honey Muffins
When I first came across the idea of Baklava Muffins, I’ll admit—I was a little skeptical. Could you really take all the magic of flaky, nutty, honey-soaked baklava and pack it into a soft, fluffy muffin? But after just one bite, my whole family was hooked, and now these muffins have become a go-to treat in our household. I decided to make them one lazy Sunday when I was craving something sweet but didn’t have the time (or energy!) to deal with endless layers of phyllo. I love that these muffins capture all the warm, spiced, nutty goodness of traditional baklava—without the fuss.
What makes these muffins truly special is the contrast in texture: the soft, cakey base paired with a crisp, caramelized topping and a drizzle of syrup that soaks in just enough to keep everything perfectly moist. Each bite is rich with walnuts, pistachios, and cinnamon, all brought together with golden honey. When I set a tray of these out for brunch or school bake sales, they vanish in minutes—no exaggeration. Even my husband, who normally doesn’t have much of a sweet tooth, sneaks back for seconds.
It’s become one of those recipes that I know by heart now—because I’ve made it that many times! And honestly, I don’t think I’ve ever met anyone who hasn’t fallen in love with them. If you’re looking for something unique, impressive, and downright delicious, these Baklava Muffins are it.
Questions I Often Get Asked About This Recipe
Can I make these muffins ahead of time?
Yes! These muffins keep beautifully for 2–3 days in an airtight container. You can also freeze them (without syrup) and add the drizzle after reheating.
Can I use other nuts besides walnuts and pistachios?
Absolutely. Pecans or almonds work great too—just make sure they’re finely chopped for even distribution.
Is phyllo dough used in this recipe?
Nope! The muffin mimics the layered feel of baklava using batter and a crunchy nut topping, so no fiddly pastry work required.
How sweet are these muffins?
They’re sweet like baklava, but not overwhelmingly so. You can reduce the honey syrup if you prefer a milder sweetness.
Can I make these gluten-free?
Yes—just substitute a good-quality gluten-free all-purpose flour blend. The texture may change slightly, but they’ll still be delicious!
What You Need to Make Baklava Muffins
For the Muffins:
1 ½ cups all-purpose flour
½ cup granulated sugar
2 tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
2 large eggs
½ cup plain Greek yogurt
½ cup milk
⅓ cup vegetable oil
1 tsp vanilla extract
For the Nut Topping:
½ cup finely chopped walnuts
¼ cup finely chopped pistachios
1 tbsp brown sugar
½ tsp cinnamon
1 tbsp melted butter
For the Honey Syrup:
⅓ cup honey
2 tbsp water
½ tsp lemon juice
Optional: pinch of ground cloves or cardamom
Special Equipment:
Muffin tin
Paper liners
Mixing bowls
Small saucepan
How to Make Baklava Muffins
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
Make the nut topping: In a small bowl, mix the walnuts, pistachios, brown sugar, cinnamon, and melted butter. Set aside.
Prepare the muffin batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine the eggs, yogurt, milk, oil, and vanilla. Add the wet ingredients to the dry and stir until just combined.
Fill the muffin cups: Divide the batter evenly among the liners, filling each about ¾ full. Spoon a generous teaspoon of the nut topping onto each muffin.
Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Make the syrup: While muffins bake, combine honey, water, and lemon juice in a small saucepan over low heat. Simmer for 2–3 minutes. Let cool slightly.
Drizzle the syrup: While the muffins are still slightly warm, spoon the syrup over each one, allowing it to soak in. Top with extra chopped nuts if desired.
Tips for Making the Best Baklava Muffins
Don’t overmix the batter—mix just until combined to keep the muffins tender.
Warm the syrup before drizzling so it absorbs better into the muffins.
Toast the nuts briefly for an even richer flavor before mixing into the topping.
Want extra crunch? Add a sprinkle of crushed phyllo or puffed rice to the topping.
For mini muffins, reduce bake time to 12–14 minutes and cut topping amounts in half.
Reader Reviews
⭐⭐⭐⭐⭐ “These muffins were such a hit at our brunch! Everyone thought I bought them from a fancy bakery.”
⭐⭐⭐⭐ “Loved the flavor and texture. I might double the nut topping next time—it’s my favorite part!”
⭐⭐⭐ “Good overall, but a bit too sweet for my taste. Next time I’ll skip the syrup drizzle.”
⭐⭐⭐⭐⭐ “This is the first muffin my toddler actually asked for seconds of. A huge win in our house!”
⭐⭐⭐⭐ “Perfect for coffee mornings. I used almonds instead of pistachios and they still turned out great!”
Printable Recipe
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Baklava Muffins
Baklava Muffins combine all the sweet, spiced goodness of traditional baklava with the cozy comfort of a muffin. Topped with crunchy nuts, soaked in warm honey syrup, and ready in under 30 minutes, this recipe is the perfect shortcut to an indulgent treat—without the fuss of phyllo dough. Ideal for brunches, bake sales, or just a quiet moment with coffee.
Ingredients
- For the Muffins:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 2 large eggs
- ½ cup plain Greek yogurt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- For the Nut Topping:
- ½ cup finely chopped walnuts
- ¼ cup finely chopped pistachios
- 1 tbsp brown sugar
- ½ tsp cinnamon
- 1 tbsp melted butter
- For the Honey Syrup:
- ⅓ cup honey
- 2 tbsp water
- ½ tsp lemon juice
- Optional: pinch of ground cloves or cardamom
- Special Equipment:
- Muffin tin
- Paper liners
- Mixing bowls
- Small saucepan
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Make the nut topping: In a small bowl, mix the walnuts, pistachios, brown sugar, cinnamon, and melted butter. Set aside.
- Prepare the muffin batter: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another bowl, combine the eggs, yogurt, milk, oil, and vanilla. Add the wet ingredients to the dry and stir until just combined.
- Fill the muffin cups: Divide the batter evenly among the liners, filling each about ¾ full. Spoon a generous teaspoon of the nut topping onto each muffin.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Make the syrup: While muffins bake, combine honey, water, and lemon juice in a small saucepan over low heat. Simmer for 2–3 minutes. Let cool slightly.
- Drizzle the syrup: While the muffins are still slightly warm, spoon the syrup over each one, allowing it to soak in. Top with extra chopped nuts if desired.
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