English Muffin Baklava
This English Muffin Baklava is a clever shortcut dessert that delivers all the sweet, nutty, honey-soaked flavors of classic baklava—without phyllo dough. Crisp toasted English muffins are topped with spiced nuts and warm honey syrup for an easy, impressive treat perfect for brunch, dessert, or last-minute entertaining.
Ingredients
- For the Baklava Base
- 4 English muffins split
- 1 cup mixed nuts walnuts, pistachios, almonds, finely chopped
- 4 tbsp unsalted butter melted
- Nut Topping
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- Pinch of salt
- Honey Syrup
- ½ cup honey
- 1 tsp vanilla extract
- 1 tsp fresh lemon juice
- Optional: ½ tsp orange zest
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a baking dish.
- Split English muffins and toast lightly until just crisp.
- Arrange muffin halves cut-side up in the baking dish.
- In a bowl, mix chopped nuts, brown sugar, cinnamon, and salt.
- Spoon nut mixture evenly over each muffin half, pressing gently.
- Drizzle melted butter over the tops.
- Bake for 12–15 minutes, until nuts are fragrant and lightly toasted.
- While baking, warm honey, vanilla, lemon juice, and orange zest (if using) in a small saucepan over low heat.
- Remove muffins from oven and immediately drizzle with warm honey syrup.
- Let rest for 5–10 minutes before serving.
Notes
- Lightly toasting the muffins first prevents sogginess.
- Chop nuts finely so they adhere well to the muffins.
- Add syrup while muffins are hot so it absorbs properly.