Baklava Muffins

Baklava… Strips of phyllo layered and filled with nuts, drenched in sweet syrup… Hmmm… Snap! Now imagine a baklava muffin topped and filled with butter, sugar, pecans, cinnamon and dripping with honey! Oh yea! 


These muffins don’t last a long time but a quick pop into the microwave and you have them soft and warm again! (They may not last on your counter top that long anyway!)


For the filling: 

1/2 cup pecan nuts, chopped

1/3 cup light brown sugar 

1 1/2 tsp cinnamon powder

1/4 cup melted butter

Combine all the ingredients and mix well – set aside. 


For the muffin mixture:

2 cups flour

2 tsp baking powder

1/2 tsp bicarbonate of soda

1/3 cup castor sugar

1 cup buttermilk

1/4 cup butter, melted

1/4 cup honey

1 egg

Honey for drizzling


Preheat oven 200C degrees. Line muffin tin. 


Whisk dry ingredients in a bowl. In another bowl mix wet ingredients well and add to dry ingredients. Mix until just combined. Do not over mix. 


Fill muffin pans 1/3 full with the batter.

Sprinkle with a little of the filling mixture, cover with the remaining batter and top with remaining filling.


Bake until golden brown (15-20 minutes) or when muffins spring back when touched. 


Remove from oven and drizzle honey over each muffin.




– the pan can be filled to the top. Muffins rise and dome beautifully.

– the drizzling of honey is a tad messy so you may want to brush the honey on or smear on. 

– if you not a fan of honey – use golden or maple syrup.

– remember muffin batter should not be over mixed. You want soft, moist muffins, not stiff and chewy ones!  


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