These are amazing! They remind me slightly of a coffee cake muffin recipe I have, only better! Try them, love them, then bake them again and give them to someone you love! (Or double the recipe because you won't want to share the first batch, there's only 12!)
My only suggestion would be to change the 1/2 cup of honey the recipe calls for to 1/4 cup or a little less, but that's just my personal preference. If you're familiar with Nigella Lawson's recipes you'll know she isn't at all shy about her indulgent use of rich ingredients. Which is funny because it's what typically draws me into a recipe yet I find those ingredients butter, sugar, etc. can be easily substituted or modified to taste. They are still a decadent treat even with the reduced amount of sticky sweetness drizzled on top, plus I don't feel as bad when my kids both eat two in a sitting:)
Baklava Muffins
slightly adapted
from the cookbook
How To Be A Domestic Goddess by Nigella Lawson
For the Muffin Filling:
1/2 cup walnuts
1/3 cup of sugar
1 3/4 teaspoons cinnamon
( I always add extra cinnamon. This is where I'd like to get creative adding a mix of nutmeg, apple pie spice or pumpkin pie spice. I think a spiced glaze would work really well with this muffin in place of the honey too.)
3 tablespoons butter, melted
For the Muffins:
1 cup plus 7 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup of sugar
1 egg
3 tablespoons unsalted butter, melted
1 cup plus 1 tablespoon milk plus 1 tablespoon lemon juice (Let mixture sit in measuring cup for 2 minutes and you'll have buttermilk, it's something I don't normally have on hand but milk and lemons I do, this recipe always works for me)
For the Topping:
1/4 cup honey
Directions:
1. Line a 12 cup muffin tin with cupcake liners.
2. Mix your filling ingredients together in a small bowl.
3 In a large mixing bowl combine flour, baking soda, baking powder, and sugar, whisk ingredients together.
4. Whisk egg, melted butter and buttermilk together in a small bowl or a wide mouth measuring cup.
5. Make a well in dry ingredients and gently combine your egg mixture mixing lightly. Batter should be more on the lumpy side.
6. Fill each liner with 1/3 cup muffin batter then add about 1 tablespoon of filling and cover with more muffin batter until muffin cups are two thirds full.
7. Bake about 15 minutes or until golden brown, remove muffins from pan and place on a cooling rack and drizzle with desired about of honey, Enjoy!
Here's a link to her delightful website
A reminder I need for myself from time to time
find your free printable download linked here below
