Best 3 White Chocolate Macadamia Muffins Recipes
Calling all muffin aficionados! If you're seeking a delectable treat that harmonizes the rich, creamy allure of white chocolate with the nutty crunch of macadamias, then look no further! Embark on a culinary adventure as we delve into the world of white chocolate macadamia muffins, a symphony of flavors that will tantalize your taste buds and leave you craving more. With a moist and fluffy muffin base, studded with chunks of premium white chocolate and crunchy macadamia nuts, these muffins are a perfect balance of sweet and savory, making them irresistible to both young and old. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will provide you with all the tips, tricks, and step-by-step instructions you need to create these heavenly muffins in the comfort of your own home. Get ready to indulge in a moment of pure bliss as we explore the realm of white chocolate macadamia muffins.
Check out the recipes below so you can choose the best recipe for yourself!
WHITE CHOCOLATE MACADAMIA MUFFINS
I love making muffins because they are so versatile and everyone loves them. These sweet muffins remind me of one of my favorite cookies. They're real kid-pleasers. -Lorie Roach, Buckatunna, Mississippi
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts., Fill paper-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. , For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm.
Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 270mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.
WHITE CHOCOLATE-MACADAMIA NUT MUFFINS
There are plenty of sweets on site with the white chocolate-macadamia nut combination, but not one muffin could I find. These are terrific. Toasted coconut is added and what a natural affinity these three flavors have for each other! These are sweet muffins, perhaps more suitable for teatime than for breakfast, but we eat them any time of day. I got the recipe from "White Chocolate," a book by Janice Wald Henderson.
Provided by Lorraine of AZ
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- With the rack in the center of the oven, preheat oven to 400 degrees. Lightly butter twelve 3-1/2 inch muffin cups, or line with paper liners.
- In a large bowl, combine the flour, brown sugar, baking powder and salt.
- In another bowl, whisk together the milk, butter vanilla, and egg.
- Make a well in the center of the dry ingredients. Gradually stir in the liquid ingredients just until combined. Do not overstir.
- Stir in the white chocolate chips, nuts and coconut.
- Spoon batter into prepared muffin cups, filling to the top.
- Bake in preheated oven about 20 minutes or until muffins are a very light brown and a cake tester inserted in the center comes out clean.
- Cool muffins in pan on wire rack 5 minutes. Remove muffins from the pan and eat while warm or serve cooled to room temperature on rack.
- Store in an airtight container up to 2 days or freeze up to 1 month.
WHITE CHOCOLATE MACADAMIA NUT MUFFINS
White chocolate and macadamia nuts make these muffins special and they even start out with a biscuit and baking mix. They are best served warm. From Christmas with Southern Living.
Provided by cookiedog
Categories Quick Breads
Time 21m
Yield 12 muffins
Number Of Ingredients 8
Steps:
- Combine baking mix and sugar in a large bowl; stir in chocolate and nuts. Make a well in center of mixture. Combine half-and-half and remaining 3 ingredients; add to dry ingredients, stirring just until dry ingredients are moistened.
- Spoon into greased muffin pans, filling two-thirds full. Bake at 400° for 11 to 12 minutes or until a wooden pick inserted into center comes out clean. Remove from pans immediately.
Tips:
- Mise en Place: As with any baking recipe, it's always a good idea to have all of your ingredients measured and prepped before you start mixing. This will help ensure that you don't miss anything and that your muffins turn out perfectly.
- Properly Measure Flour: When measuring flour, be sure to use the scoop and level method. This means spooning the flour into your measuring cup and then leveling it off with a knife or straight edge. Do not scoop the flour directly from the bag, as this will result in too much flour being packed into the cup.
- Creaming Butter and Sugar: When creaming the butter and sugar together, be sure to do so until the mixture is light and fluffy. This will help to incorporate air into the batter, which will make your muffins light and airy.
- Do Not Overmix: Once you have added the dry ingredients to the wet ingredients, mix only until the batter is just combined. Overmixing will result in tough, dense muffins.
- Fill Muffin Tins Properly: When filling the muffin tins, fill them only about 2/3 full. This will allow the muffins to rise properly without overflowing.
- Bake Muffins at the Right Temperature: Be sure to preheat your oven to the correct temperature before baking the muffins. Baking the muffins at too low of a temperature will result in dense, undercooked muffins, while baking them at too high of a temperature will result in dry, overcooked muffins.
Conclusion:
These white chocolate macadamia muffins are a delicious and easy-to-make treat that are perfect for any occasion. With their moist, fluffy texture and sweet, nutty flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy baking project, give these muffins a try!
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