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
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!