Baklava Muffins Honey Nuts (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
125 g all-purpose flour
02 -
1 teaspoon baking powder
03 -
0.25 teaspoon salt
→ Wet Ingredients
04 -
115 g unsalted butter, melted
05 -
100 g granulated sugar
06 -
60 ml honey
07 -
60 ml milk
08 -
1 teaspoon vanilla extract
→ Nut and Spice Mixture
09 -
60 g finely chopped walnuts
10 -
30 g finely chopped pistachios
11 -
30 g finely chopped almonds
12 -
0.5 teaspoon ground cinnamon
13 -
0.25 teaspoon ground cloves
→ Finishing Touch
14 -
60 ml honey (for drizzling)
# Instructions:
01 -
Preheat the oven to 175°C. Line a standard muffin tin with paper liners or grease thoroughly.
02 -
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
03 -
In a separate bowl, combine the melted unsalted butter, granulated sugar, honey, milk, and vanilla extract. Stir until the mixture is smooth.
04 -
Pour the wet mixture into the dry ingredients and gently stir until just combined. Avoid overmixing to maintain a tender crumb.
05 -
In a small bowl, combine the chopped walnuts, pistachios, almonds, ground cinnamon, and ground cloves.
06 -
Gently fold the nut and spice blend into the batter, ensuring even distribution without overworking the mixture.
07 -
Spoon the batter into the prepared muffin tin, filling each cup approximately two-thirds full.
08 -
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
09 -
Remove the tin from the oven and allow the muffins to cool in the tin for 5 minutes.
10 -
Transfer the muffins to a wire rack and drizzle each one with the reserved honey while still warm.
# Notes:
01 -
Avoid overmixing the batter to keep the muffins light and tender.
02 -
For a more pronounced baklava flavor, lightly toast the nuts prior to chopping.