Golden Autumn Greek Muffins with Spiced Nutmeg Blend & Honey Walnut Core

What Makes This Special

These Golden Autumn Greek Muffins celebrate seasonal warmth, using real Greek yogurt for richness, a custom-blended spice mix starring nutmeg, and a honey-walnut core inspired by baklava and karidopita. The advanced technique blends textures—olive oil and butter for tenderness, semolina for a golden crumb, and a honey glaze for shine. Each bite carries the soul of Greek autumn: fragrant, golden, and deeply comforting.

Ingredients

Autumn in Greece is all about deep flavors and cozy aromas. This masterful muffin uses:

• Two fats (butter and olive oil) for a balanced, luxurious crumb.
• Greek yogurt for signature tang and moisture.
• A house-made blend of nutmeg, cinnamon, clove, and allspice for warmth.
• Toasted walnuts and sesame, classic Greek flavors.
• Honey both baked-in and as a glossy finish.
• Demerara sugar for subtle caramel notes.

For the Muffin Batter

• Greek Yogurt: Adds tang, structure, and keeps muffins moist.
• Butter & Olive Oil: Butter for richness, olive oil for a fruity, nuanced crumb—classic in Greek baking.
• Spice Blend: Freshly ground nutmeg, cinnamon, clove, and allspice, balanced for depth. (See below for custom blend.)
• Semolina & Cake Flour: Semolina gives a golden hue and subtle bite; cake flour keeps the crumb tender.
• Eggs: Bind and add lift.
• Orange Zest & Juice: For light, sunny notes.
• Walnuts & Honey: The beloved Greek combo, both as a mix-in and as a surprise core.
• Raisins & Sesame: For texture and a nod to classic Greek autumn sweets.

Instructions

Step 1: Prepare the Autumn Spice Blend

In a spice grinder or using a microplane, combine:

• 1 1/4 tsp (4g) freshly grated nutmeg
• 1/2 tsp (1.5g) Ceylon cinnamon
• 1/8 tsp (0.5g) ground clove
• 1/8 tsp (0.5g) ground allspice

Grind until fine. Freshly made, this blend is aromatic and potent—key to the muffin’s warm golden character.

Step 2: Toast and Prepare Nuts, Sesame & Raisins

• Preheat oven to 175°C (conventional, no fan).
• Place walnuts and sesame seeds on a baking tray, toast for 7 minutes until fragrant (walnuts should darken slightly, sesame should be golden).
• Let cool, then coarsely chop walnuts.
• Soak raisins in orange juice for 10 minutes, then drain.

Step 3: Cream Butter, Oil, and Sugars

• In a stand mixer with paddle, cream butter and demerara sugar on medium (3 min). Scrape down bowl.
• Drizzle in olive oil, mix until fluffy and light (2 min).
• Add honey in two additions, beating well each time.

Step 4: Add Eggs and Yogurt Gradually

• Beat in eggs, one at a time, mixing well and scraping between each.
• Switch to whisk attachment. Add Greek yogurt in thirds, mixing gently to maintain air.

Step 5: Sift and Combine Dry Ingredients

• In a separate bowl, whisk together cake flour, semolina, baking powder, baking soda, salt, and your fresh autumn spice blend.
• Add orange zest for brightness.

Step 6: Combine Wet and Dry Ingredients

• On low speed, alternate adding dry ingredients and orange juice, beginning and ending with dry. Mix only to just combine—do NOT overmix (critical for tender muffins).
• Fold in toasted walnuts, sesame seeds, and drained raisins with a spatula.

Step 7: Assemble Muffins with Honey Walnut Core

• Line muffin tin. Fill each cup halfway with batter.
• In a small bowl, mix 30g chopped walnuts with 20g honey.
• Drop a teaspoon of honeyed walnuts into the center of each muffin.
• Cover with remaining batter, filling to 2/3 full. Sprinkle tops with extra sesame seeds.

Step 8: Bake

• Bake at 175°C for 22–26 minutes, rotating pan halfway. Muffins are done when golden, domed, and a skewer comes out with just a few moist crumbs.
• Rest 5 minutes in tin, then transfer to rack.

Step 9: Honey Glaze and Garnish

• Warm 20g honey in a small saucepan until fluid.
• Brush tops of warm muffins for a glossy finish.
• Optional: Garnish each with a piece of edible gold leaf for a true golden autumn touch.

Pro Tips

• Fresh Spices Are Key! Grind your nutmeg and blend spices just before baking for maximum aroma.
• Don’t Overmix! Gentle folding yields a soft, cake-like crumb—overmixing toughens muffins.
• Test with a Skewer: Look for a few moist crumbs, not a totally clean skewer, for ideal moistness.

Troubleshooting

Dense, gummy muffins? Likely from overmixing or underbaking. Mix just to combine and always check your oven temperature.

Flat or sunken tops? Ensure your baking powder and soda are fresh, and fill muffin cups only 2/3 full. Overfilling can cause collapse.

Dry texture? Honey, yogurt, and olive oil keep these moist. Be precise with measurements and avoid overbaking.

Variations

• Fig & Pistachio: Substitute chopped dried figs and pistachios for a different Greek twist.
• Chocolate-Orange: Add 70g chopped dark chocolate and use candied orange peel.
• Vegan Greek Muffins: Swap Greek yogurt for coconut yogurt, use olive oil only, replace eggs with flax eggs, and use maple syrup for honey.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually and freeze for up to 1 month. Warm gently before serving to revive their aroma and softness.

Enjoy baking these golden autumn gems—a celebration of Greek flavors and expert technique!