Baklava Muffins

"I love Baklava and this is a delightful treat that brings the same flavors through. from How To Be a Domestic Goddess by Nigella Lawson."
photo by Megan from Chicago photo by Megan from Chicago
photo by Megan from Chicago
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Susan K. photo by Susan K.
Ready In:
12 muffins




  • Preheat oven to 400F degrees.
  • Mix all the filling ingredients together in a small bowl, set aside.
  • In a large bowl, mix together the flour, baking powder, baking soda and sugar.
  • Mix the egg, melted butter and buttermilk.
  • Make a well in the dry ingredients and add gently mix in the wet ingredients.
  • Fill 12 miffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.
  • Sprinkle any remaining filling on top of the muffins.
  • Bake for 15 minutes.
  • Put the muffins onto a rack to cool and drizzle with honey (it may be easier to drizzle the honey if it has been warmed first).

Questions & Replies

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  1. These muffins are GREAT! Too bad the rating scale only goes up to 5! I found Tebo's tip helpful...used paper liners and I'm glad I did. I didn't have any buttermilk so I made a substitute (1 cup milk, 1 tbsp. lemon juice, stir, let sit for 10 minutes. For this particular recipe I just added the other 2 tbsp. milk without adjusting the lemon juice.). Muffins had a nice texture. Also, pecans are a staple in my house so I used them instead of the walnuts. I also brushed on the melted honey...not as messy. Thanks, Erin! M&Mers
  2. Erin, as far as baking is concerned I LOVE your recipes! My daughter and I baked this last night as a treat for the ambulance volunteers in our town. We first baked a test batch, and not enough muffins survived (some of us tested two muffins, some three, they were THAT good!). We ended up making 4 batches, using a combo of walnuts and pecans. Baklava is one of my favorite desserts, and this tastes just like it, and it's not as high in fat and calories! Keep 'em coming, Erin!
  3. Where did this recipe come from? Really good. The only problem I had was removing them from the muffin tin. Next time I'll use paper cups. These will make a terrific dessert!! Thank you Erin.
  4. I doubled the recipe in order to bring some in to work. They lasted about 5 minutes and everyone is raving over them. And, if I do say so myself, they are delicious. I warmed mine up but most just inhaled them cold. And still thought they were great. Thanks Erin. A wonderful recipe.
  5. These are some great muffins, Erin! I used the paper liners (always do anyway), and they do tend to stick to the liners, but I found they were easier to peel away the 2nd day, especially if warmed briefly in the microwave. DH took some to work and brought home a note from a coworker requesting more. :o)


  1. I substituted truvia for the sugar in both the filling and the batter, so I'm not going to add stars to this rating as I didn't make the recipe as is. This is what I did and my findings: I used 8 packets of truvia in the filling to sub for the 1/3 cup sugar and sub'd 6 packets of truvia for the 1/4 cup sugar in the batter. Initially, everything was tasty. However, the truvia leaves a nasty aftertaste and is too terribly sweet in the filling. The texture of the muffin was nice, light and fluffy. The muffin before the aftertaste was good (3-4 star good). My altered version was NOT a good substitute for baklava. Might be a good alternative for coffee cake. I also used agave nectar for the honey and that worked out fine. My muffns didn't stick at all and I poured the agave nectar over the muffins while still in the pan so it could be absorbed into the muffin in a contained environment. All in all, I certainly won't try my version of these again! LOL, live and learn!
  2. These were awesome. I followed the recipe pretty closely, the only change being I used three tablespoons of vegetable oil instead of butter in the batter, simply because I didn't feel like melting more butter. The taste was still exceptional. I also had no problem whatsoever getting them out of my cupcake tins after I sprayed the heck out of them with some Pam. My method for filling the cupcake tins was precisely this: one heaping tablespoon of batter followed by one rounded teaspoon of the filling covered by another tablespoon of the batter. This made (barely, but it did!) exactly 12 muffins. And they are delicious and taste as close to baklava as I can get without actually having baklava. Thank you.
  3. good fall taste to theese muffins. i also recommend spraying muffin pan and/or liners as they are verrrrryyyyyy sticky. also used pecans instead of walnuts as i don't like walnuts. will probably double filling next time and add a little cinnamon and vanilla to the muffin mix. maybe a little orange peel/flavoring too. thanks for an easy alternative to actually making baklava!
  4. Excellent muffins! I did make a few healthier substitutions though. I used splenda instead of sugar, whole wheat flour except for the 7 tbs and for the muffin mix, I used 3 tbs of applesauce instead of the butter. I did mix 1 tsp of rose water to the honey to thin it out a bit and give it a subtle rose flavor. These were so delicious and made a great dessert as well as breakfast the next morning. They did not last long! Thanks so much for posting Erin, I will definitely be making these again.
  5. Lovely tate I made a few changes, I used soured milk instead off the buttermilk,pecans instead of walnuts and I added 3 tbsps of ground almonds to the pecan mixture. The ratio off batter and topping is perfect. I loved the pecan topping will find another way to use it,I wasnt too impressed with the muffin part, mine tasted spongey cakey sorta. i baked it in a mini muffin pan for 11 mins. I got 24 muffins.


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