Baklava Muffins

I’ve baked lots of things in the last few weeks but have simply not posted it on the blog. Recently, I sampled varieties of baklavas at Kunafa in Delhi. I never knew there were or could be so many types of baklavas. The owner, a genial man, offered us samples of baklava as well as kunafa – a crisp pastry stuffed with cheese and coconut. We finally picked up a 300 gm box of assorted baklavas that was priced at Rs 1000. It was absolutely sinful!

I had noticed a recipe for Baklava Muffins in Nigella’s Domestic Goddess. After having eaten baklavas, I was very keen on trying this.

Here is the recipe:

Ingredients for the filling:

  • 100g chopped walnuts
  • 75g demerara sugar (I substituted it with light brown sugar as I had run out of demerara)
  • 1 ½ teaspoons cinnamon
  • 45g butter, melted

for the muffins:

  • 210g plain flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 75g caster sugar
  • 1 large egg
  • 45g unsalted butter, melted
  • 250ml buttermilk (or 175g yogurt and 75g semi-skimmed milk)

12 bun muffin tray lined with 12 paper cases

for the topping:

  • 125ml runny honey


1. Preheat the oven to 200°Celsius/gas mark 6.

2. Mix all the filling ingredients together in a small bowl, and then get on with the muffins. In a large bowl, mix together the flour, baking powder, bicarb and sugar.

3. In a wide-mouthed measuring jug, whisk the egg, melted butter and buttermilk (or yogurt-milk mix). Make a well in the dry ingredients, pour in the liquid and mix lightly and gently, remembering to keep it bumpy rather than going all-out for smooth: anything more than the gentlest handling makes for heavy muffins.

4. Fill the muffin papers one-third full, add a scant tablespoon of filling, then cover with more muffin mixture until two-thirds full. Sprinkle any remaining filling on top of the muffins.

5. Bake for 15 minutes, by which time they should be golden-brown and ready.

6. Put the muffins, still in their papers, onto a rack and drizzle with honey. You may find it easier to warm the honey a little before pouring.

While this was supposed to yield 12 muffins, I managed to stretch it to 18 🙂 What I did not do, however, is pour the honey on top of the muffins out of fear that it would make the muffins overly sweet. This was a mistake. The honey would have made them moist and given it a nice baklavaish flavour.



Filed under Desserts, Nigella :)

2 responses to “Baklava Muffins

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