These muffins are chock-full of the nuts and spices I love in baklava, but the best part is the phyllo shells that hold them — soaked with honey butter, they are sticky-crispy good.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 12 muffins |
Ingredients
- 113 grams (4 ounces) (8 tablespoons) unsalted butter
- 85 grams (1/4 cup) honey
- 6 grams (1 tablespoon) finely grated lemon zest
- 5 sheets phyllo dough (about 14-by-18 inches), thawed
- 113 grams (4 ounces) (8 tablespoons) unsalted butter, at room temperature
- 120 grams (1 cup) granulated honey
- 99 grams (2 large) eggs
- 5 grams (1 teaspoon) vanilla extract
- 1 gram (1/4 teaspoon) almond extract
- 241 grams (2 cups) all-purpose flour
- 8 grams (2 teaspoons) baking powder
- 3 grams (3/4 teaspoon) fine sea salt
- 2 grams (1 teaspoon) ground cinnamon
- 1 gram (1/2 teaspoon) ground cardamom
- Scant 1 gram (1/4 teaspoon) ground cloves
- 121 grams (1/2 cup) buttermilk, at room temperature
- 128 grams (1 cup) coarsely chopped pine nuts
- 128 grams (1 cup) coarsely chopped pistachios
- 64 grams (1/2 cup) coarsely chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C), with a rack in the middle. Grease a 12-cup muffin pan.
- Make the shells: In a small saucepan, melt the butter over medium heat. Stir in the honey and lemon zest and take the pan off the heat.
- Unfold the phyllo sheets and cover them with damp paper towels. Lay one sheet of phyllo on a work surface (keep the remaining sheets covered). Brush the sheet evenly with the butter mixture. Top with another sheet of phyllo and brush with butter. Repeat with the remaining phyllo, using all but a few tablespoons of the butter mixture.
- Use a pastry wheel or knife to cut the stack of phyllo into 12 equal rectangles. Press each rectangle into a muffin cup. Crumple the edges a bit so the phyllo doesn’t lie flat but instead looks like ruffles around the edges of the muffin cups.
- Bake the shells until they just begin to turn golden brown, 5 to 7 minutes. Cool completely.
- Make the muffins: In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand mixer), cream the butter and granulated honey on medium-low speed until light and fluffy, 4 to 5 minutes. Add the eggs one a time, mixing until each is fully incorporated before adding the next. Scrape the bowl well. Add the vanilla and almond extracts and mix to combine.
- In a medium bowl, whisk the flour, baking powder, salt, cinnamon, cardamom, and cloves to combine. Add one third of the mixture to the butter mixture and mix to combine. Add half of the buttermilk and mix to combine. Repeat with another third of the flour and the remaining buttermilk, and then mix in the remaining flour.
- In a medium bowl, stir together the nuts. Remove 50 grams (1/3 cup) of the mixed nuts and set aside. Stir the remaining nuts into the batter.
- Scoop the batter evenly into the cooled shells (I use a No. 16 (1/4-cup) scoop, but you can also just eyeball it). Use the reserved butter mixture to brush the tops of the muffins, then sprinkle a few teaspoons of the reserved nuts on top of each one.
- Bake the muffins until the phyllo is very crisp and golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes. Cool for 10 to 15 minutes in the pan, then turn out onto a wire rack, turn right side up, and cool completely.
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 313 |
| Total Fat | 22 g |
| Saturated Fat | 8 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 11 g |
| Protein | 6 g |
| Cholesterol | 48 mg |
| Sodium | 148 mg |
Reviews
Making them for Christmas delicious ingredients and the look lovely