Baklava Cupcakes

| |

Um, ok, these are technically muffins unless you consider the honey on top to be frosting.   Then again, does it really matter what you call anything this delicious?  Eat these warm from the oven with a cup of coffee and you won’t care if they are technically muffins.  Trust me.  You can thank Culinary Concoctions by Peabody for making your mouth water.

Baklava Cupcakes


for the filling:

1/2 cup chopped walnuts
1/3 cup sugar
1 1/2 tsp cinnamon
3 TBSP melted butter

for the muffins:

1 cup plus 7 TBSP all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1 large egg
3 TBSP unsalted butter, melted
1 cup plus 2 TBSP buttermilk

for the topping:

1/2 cup honey

Preheat to 400F.
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, baking soda, and sugar. In a wide-mouthed measuring cup, whisk the egg, melted butter, and buttermilk. Make a well in the dry ingredients, pour in the liquid, and mix lightly and gently, remembering to keep it bumpy rather then going all-out for smooth: anything more than the gentlest handling makes for a heavy muffin. Fill the muffin cups 1/3 full, add scant TBSP of filling, then cover with more muffin mixture until 2/3 full. Sprinkle any remaining filling on top of the muffin(I used all of mine for the filling).
Bake for 15 minutes. Put the muffins, still in their paper cups(I don’t use cups usually), onto a rack and drizzle with honey.
Makes 12.


Ghirardelli Dark Chocolate Cupcakes

Tin Roof Cupcakes


Leave a Comment