Recipe: Baklava Muffins..well sort off ;)

Baklava is a rich, sweet pastry made of layers of filo pastry filled with chopped nuts and sweetened with syrup or honey. The word baklava has Turkish origins, reflecting the fact that the dish was perfected in the Ottoman Empire of Turkey. During the period of the Ottoman Empire, the Greeks and Turks freely mixed, exchanging foods and cultural traditions. The result was a rich culinary mix of Middle Eastern and Mediterranean, including baklava, which is commonly associated with Greek cuisine today.

Ive always wanted to make the original version and been especially inspired since Masterchef last night when they were asked to make Baklawa (the Lebanese version of Baklava) but it looked way too sweet with all the syrup so I found a Nigella Lawson recipe online for Baklava muffins and she describes them as…

….these taste so good: gooey, crunchy, soft and filling; sticky buns for the slapdash cook – Nigella Lawson

So let’s see if it holds true! ;)


  • ½ cup (50g) chopped walnuts
  • 1/3 cup (67g) sugar
  • 1 ½ teaspoons ground cinnamon
  • 3 tablespoons (42g) unsalted butter, melted


  • 1 cup + 7 tablespoons (210g) all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ cup (50g) sugar
  • 1 large egg
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 cup + 2 tablespoons buttermilk


  • Mix all the filling ingredients in a small bowl, set aside.
  • In a large bowl, sift together the flour, baking powder and baking soda; add sugar.
  • Whisk the egg, melted butter and buttermilk in a separate bowl. Make a well in the dry ingredients and pour in the liquid. Mix lightly and gently
  • Fill the cups 1/3 full, add a scant tablespoon of filling, then cover with more muffin batter until 2/3 full.
  • Bake for 15 minutes, or until golden brown. Remove the muffins from the pan and place them on a rack.

Baking: Muffins, Recipes

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