My name is Ashley McLaughlin and this is my blog, Edible Perspective. To learn more about my journey head on over to my about + FAQ pages. I'm thrilled that you stopped by. Enjoy!


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Baked Doughnuts For Everyone: From Sweet to Savory to Everything in Between, 101 Delicious Recipes, All Gluten-Free


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Honey Kissed Baklava Muffins

Apparently I’m preparing for a muffin party.  Either that or I have lost my brain posting 2 muffin recipes in a row.  Between the trials for Friday’s PB Chocolate Muffins for Two and now these beauties I have a pretty big stockpile of muffins on my hands.

No complaints here.

Crunchy + Sweet Baklava Muffins |

How many times will I say “muffin” in this post?  Count so far: 4

Crunchy + Sweet Baklava Muffins |

The idea for this recipe actually stemmed from the Baklava Doughnuts that you will find in my cookbook!  Those were a definite favorite recipe, and I couldn’t believe how much they reminded me of traditional baklava [minus the whole flaky, phyllo dough thing]. 

And while I absolutely love all of the components that make up real-deal baklava it was always a bit on the sweet side for me.

And when I say a bit I mean I feel like my teeth are going to fall out of my mouth when I eat it.  But the amazing flavors would always lure me in for more.

Crunchy + Sweet Baklava Muffins |

Crunchy + Sweet Baklava Muffins |

The base muffin recipe stems from my Blueberry Crumb Muffins but instead of blueberries these are stuffed with pistachios and walnuts.

Honey was the obvious sweetener of choice and I used butter instead of oil to really try and achieve that traditional baklava flavor.

Crunchy + Sweet Baklava Muffins |

Fluffy and soft.

Hearty and wholesome.

Crunchy and sweet.

And now all the teeth can stay put in my mouth.

I originally attempted layering the “filling” mixture with the batter [shown below] but ultimately preferred folding the nut mixture into the batter for better distribution.

Crunchy + Sweet Baklava Muffins |

Print this!

adapted from: blueberry crumb muffins [vegan version: here]

Baklava Muffins gluten-free // yields 12-16 standard muffins


  • 1/2 cup gluten-free oat flour
  • 3/4 cup raw buckwheat flour
  • 1/2 cup almond meal
  • 2 1/2 tablespoons ground flax meal
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup + 1 tablespoon unsweetened applesauce
  • 1/4 cup + 2 tablespoons unsweetened almond milk, or soy, 2%, etc.
  • 1/2 cup clover honey
  • 1 tablespoon pure vanilla extract
  • 4 tablespoons butter, melted and slightly cooled


  • 1 1/4 cups chopped unsalted pistachios and walnuts
  • 3 tablespoons clover honey
  • 2 tablespoons butter, melted
  • 1 1/4 teaspoon cinnamon


  • Honey to drizzle, about 1 teaspoon per muffin
  • 1/3 cup chopped unsalted pistachios and walnuts
  • 2 tablespoons butter, melted and slightly cooled

Preheat your oven to 350* F and line 1-2 standard muffin tins with 12-16 liners.

In a large bowl stir together the oat flour, buckwheat flour, almond meal, flax, cinnamon, powder, soda, and salt. In another bowl whisk together the eggs. Then whisk in the applesauce, milk, honey, and vanilla until fully combined. Wait to add the butter.

In another bowl stir all of the “filling” ingredients together until fully incorporated. Set aside.

Whisk in the 1/4 cup melted butter to the wet ingredients then pour the wet into the dry and stir or whisk until just combined [when you no longer see dry flour]. Fold in the nut mixture and portion into muffin liners about 3/4 the way full.

Bake muffins for 17-22 minutes and test with a toothpick for doneness [slightly moist, not sticky]. Let muffins cool for about 7-10 minutes.  Keeping muffins in their liners drizzle a small amount of honey over each muffin, then a sprinkle of nuts, then another small drizzle of honey, and then about 1/2 teaspoon melted butter over each.  Let fully cool.  Muffins will firm and hold together once cooled.

Notes: Raw buckwheat flour can be ground from raw buckwheat groats [not kasha or toasted buckwheat]. You can grind the groats in a blender, coffee grinder, magic bullet, etc. Raw buckwheat flour is much milder in flavor than packaged buckwheat flour but you can substitute store-bought if desired.  Substitute flours at your own risk. 

Crunchy + Sweet Baklava Muffins |

Muffin time.

All the time.

Time to start your ovens.


Reader Comments (25)

Can I be the first guest at the muffin party? I will totally bring coffee, and assorted teas! PLEASE?!?!
February 17, 2014 | Unregistered Commentersarah
I would totally be okay with weeks and weeks of muffin posts - ESPECIALLY if there are going to be more like this one. i LOVE baklava!
February 18, 2014 | Unregistered CommenterHolly Waterfall
I don't think you can ever have too many muffin recipes and these are absolute stunners - killer photos girl! I'm not over-keen on proper baklava so this sounds like a way more appetising way to eat those same flavours.
February 18, 2014 | Unregistered CommenterKathryn
These look amazing! I agree with you that regular baklava is WAY too sweet. I will have to try these. Love your parchment wrappers!
February 18, 2014 | Unregistered CommenterBecky @ A Calculated Whisk
Wow! Love this. These just look perfect.
February 18, 2014 | Unregistered CommenterMaryea {happy healthy mama}
These muffins look lovely!! So much goodness.
February 18, 2014 | Unregistered CommenterKatrina @ Warm Vanilla Sugar
You can never have enough muffins (or at least, I can't). These ones look so good--I'm such a sucker for baklava, but agree that it is ridiculously sweet most of the time. Love it!
February 18, 2014 | Unregistered CommenterLaura (Blogging Over Thyme
How beautiful! I'm such a fan of baklava. I even made a redneck version with sorghum syrup and pecans. So good. I can't wait to try this one!
February 18, 2014 | Unregistered CommenterDessertForTwo
What an amazing idea! I absolutely adore baklava but agree that it's tooth-achingly sweet (strong coffee and Turkish sourcream help cut through the sweetness although that doesn't really help my teeth) - what a wonderful alternative! Finally I can justify having 'baklava' for breakfast ;-)
February 18, 2014 | Unregistered CommenterSophia
When I saw these pop up on my reader I immediately thought of your doughnuts! I still need to make those (and these!) soon!
February 18, 2014 | Unregistered CommenterAbby @ The Frosted Vegan
pistachios + honey is possibly the most delicious combination ever!
February 18, 2014 | Unregistered CommenterLivi
Never too many muffins! No, seriously. I dig the innovation of flavors here, pistachios might be making an appearance in my next batch. Mmm...
February 18, 2014 | Unregistered CommenterFawn @ Cowen Park Kitchen
Can I use wholewheat four instead?
February 18, 2014 | Unregistered Commenteranana
@Sarah - Yes, yes you can!!!

@Kathryn - Gosh, thank you!

@anana - I don't recommend it but can't say for sure since I don't use gluten flours. Sorry!
February 18, 2014 | Registered CommenterAshley
I'm doing just what you said and starting my oven now. I love the muffin recipes, keep them coming!
baklava is my all time favorite dessert so this will def. be great for breakfast or a snack.
February 18, 2014 | Unregistered Commenterdixya
These look TO DIE FOR! I've been dreaming of using honey as a sweetener in muffins and cookies lately. Thank you for making it come true ;)
Oooo! Yeah, I need these...
February 18, 2014 | Unregistered CommenterJade Sheldon-Burnsed
I am obsessed with the idea of baklava in muffin form! I've always wanted to have baklava for breakfast and now I can ;)
These sound yummy and healthy! I'm your newest follower :)
February 18, 2014 | Unregistered Commentersimply h squared
I say bring on all the muffins! These look to die for. Love baklava in any shape and form!
February 18, 2014 | Unregistered CommenterTieghan
Wow, this sounds amazing. What a clever recipe, I am totally intrigued!
February 19, 2014 | Unregistered CommenterLauren Anne
Wow you really hit one out of the park with this one. Beautiful and the most perfect flavours!
February 20, 2014 | Unregistered CommenterGabby @ the veggie nook
These looks amazing! i mean, who doesn't love baklava! Happy to have stumbled upon you!
February 23, 2014 | Unregistered CommenterChrissy
I just made these for breakfast today.they are delightful and very hearty. I found the honey drizzle on top to be essential as the muffin itself is not that sweet. I also used teff flour instead of buckwheat. They are delicious and very comforting! great recipe.
December 21, 2014 | Unregistered Commenteraubrey

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