Baklava Muffins

Growing up with parents who both had a pretty major sweet tooth, I got dessert for breakfast more than a lot of other kids I knew. Leftover pumpkin pie? Perfectly acceptable post-Thanksgiving breakfast. Beginning of strawberry season? Breakfast made the most of fresh berries with strawberry shortcake.

These muffins aren’t exactly like eating baklava for breakfast, but they do feel a little indulgent. They’re not overly sweet, but the cinnamon-walnut filling and honey brushed over the top are reminiscent of the flavors in baklava. Mike wasn’t sold – he thought there was something missing (maybe I should have added a little rosewater to the filling), but I loved these and their subtle sweetness.

Recipe:
(adapted from How To Be a Domestic Goddess)

makes 12

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

muffins
1 1/2 cups whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/4 cup sugar
1/4 tsp salt
1 large egg
3 tbsp melted butter
1 cup plus 2 tbsp buttermilk

1/4 cup honey

Preheat the oven to 375 F.

Mix the filling ingredients together in a medium bowl and set aside.

Mix the flour, baking powder, baking soda, sugar, and salt together in a large bowl. Mix the buttermilk, melted butter, and egg together in a medium bowl. Make a well in the dry ingredients and pour the wet ingredients into it. Mix gently with a fork.

Line a 12-muffin tin with paper liners. Fill each 1/3 of the way with batter, top with a spoonful of filling, then top with more batter. Bake for about 15 minutes, or until a toothpick inserted in the center comes out clean. As soon as the muffins come out of the oven, brush each with about 1 tsp of honey, then transfer to a wire rack to cool completely.