Baklava Muffins with Olive Oil, Greek Yogurt and Honey

3.79 from 14 votes

I am all for reinventing the classics and this baklava muffin recipe is a great example of doing just that. The muffins are studded with the nuts and flavors of traditional baklava but are also comfort food. Great for breakfast, brunch or a midday snack. To find the delicious greek honey, olive oil, and pistachios called for in this recipe, go to my online store here.

3.79 from 14 votes

Baklava Muffins with Olive Oil, Greek Yogurt and Honey

By Diane Kochilas

Prep Time 15

Cook Time 15

Servings

Greek Breakfast, Greek Honey, Recipes, Sweets & Desserts

Prep Time 15

Cook Time 15

Servings

Greek Breakfast, Greek Honey, Recipes, Sweets & Desserts

Ingredients

For the filling

2/3 cup chopped walnuts
2/3 chopped pistachios
1/2 cup brown sugar
1 ½ tsp cinnamon
½ tsp ground cloves
A pinch of pepper
A pinch of nutmeg
1 tsp grated orange
2 tbsp. melted butter

For the muffins

1 3/4 cup all-purpose flour
2 tsp baking powder
½ tsp baking soda
1/2 cup granulated sugar
1 large egg
3 tbsp. extra-virgin olive oil
2/3 cup Greek yogurt
75 ml milk
12- muffin baking tray

For the topping

125 ml Greek honey

Instructions

Preheat the oven to 400°F/ 200°C.
Mix all the filling ingredients together in a small bowl.

To make the muffins

In a large bowl mix together the flour, baking powder, baking soda and sugar.
In a second bowl whisk the egg, olive oil, yogurt and milk. Make a well in the center of the flour mixture. Add the egg-yogurt-milk mixture and stir gently with a rubber spatula.
Fill the muffin tray one-third full, add a scant tablespoon of filling, and then cover with more muffin mixture until two-thirds full. Sprinkle any remaining filling on top of the muffins.
Bake for 15 minutes or until the muffins are set and golden-brown.
Remove from tray and place the muffins on a rack to cool. Just before serving, drizzle with honey.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Baklava Muffins with Olive Oil, Greek Yogurt and Honey