Baklava Honey Muffins Pressure Cooker Recipe
These Baklava Honey Muffins merge the spiced, nutty richness of classic baklava with the moist, fluffy comfort of muffins. Finished in a pressure cooker and soaked with warm honey syrup, they’re an easy treat full of texture and flavor.
Equipment
- 1 Mixing bowl
- 1 Small saucepan
- 1 Muffin tin
Ingredients
Muffin Batter
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ½ cup plain Greek yogurt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
Nut Topping
- ½ cup finely chopped walnuts
- ¼ cup finely chopped pistachios
- 1 tablespoon brown sugar
- ½ teaspoon cinnamon for nut topping
- 1 tablespoon melted butter
Honey Syrup
- ⅓ cup honey
- 2 tablespoon water
- ½ teaspoon lemon juice
- ground cloves or cardamom optional pinch
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line muffin tin with paper liners or grease lightly.
- In a small bowl, mix walnuts, pistachios, brown sugar, cinnamon, and melted butter. Set aside.
- In large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine eggs, yogurt, milk, oil, and vanilla. Add to dry mixture and stir just until combined.
- Divide batter evenly into muffin cups (¾ full). Spoon nut topping over each muffin.
- Bake for 18–22 minutes or until toothpick comes out clean. Cool 5 minutes in pan, then transfer to wire rack.
- Meanwhile, heat honey, water, and lemon juice in small saucepan over low heat. Simmer 2–3 minutes. Let cool slightly.
- While muffins are still warm, drizzle syrup over each and top with extra chopped nuts if desired.
Notes
Wrap muffins in plastic wrap to keep moist. Store in airtight container with paper towel at room temp for 2–3 days or freeze for longer storage. Reheat in microwave or toaster oven.