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.
BLUEBERRY WHITE CHOCOLATE MACADAMIA MUFFINS
These quick blueberry muffins with white chocolate chips and macadamia nuts are drizzled with more white chocolate for a delicious snack.
Provided by MarthaWhite(R)
Categories MarthaWhite®
Time 25m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.
- Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. Fill muffin cups about 3/4 full. Sprinkle 1/4 cup macadamia nuts over batter. Bake 13 to 16 minutes or until light golden brown. Cool 2 to 3 minutes in pan. If not using liners, loosen sides of muffins with knife. Remove from pan.
- Microwave 1/3 cup baking chips and 1 teaspoon milk in uncovered microwave safe bowl on MEDIUM-HIGH power for 45 seconds. Stir until smooth. If necessary, microwave in 15 second intervals until chocolate is melted. Drizzle over muffins.
Nutrition Facts : Calories 280.9 calories, Carbohydrate 34.2 g, Cholesterol 9.3 mg, Fat 15.2 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 5.4 g, Sodium 172 mg, Sugar 8.4 g
BLUEBERRY WHITE CHOCOLATE MUFFINS
This is a great quick bread that I found online sometime ago and is requested often by my family. I have made this as muffins, mini loaves, in a bundt cake pan, etc and it is a very forgiving recipe. I've not used other berries, but I'm sure it would taste great.
Provided by nonnie4sj
Categories Quick Breads
Time 40m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 375º F.
- Paper line 18 muffin cups.
- Combine flour, granulated sugar, brown sugar, baking powder and salt in large bowl.
- Stir in milk, egg, butter and lemon peel.
- Stir in 1 ½ cups morsels and blueberries.
- Spoon into prepared muffin cups, filling almost full.
- Sprinkle with Streusel Topping (directions below).
- Bake for 22 to 25 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans for 5 minutes; remove to wire racks to cool slightly.
- Place remaining morsels in small, heavy-duty plastic bag.
- Microwave on MEDIUM-HIGH power for 30 seconds; knead.
- Microwave at additional 10- to 20-second intervals, kneading until smooth.
- Cut tiny corner from bag; squeeze to drizzle over muffins.
- Serve warm.
- For Streusel topping:.
- Combine 1/3 cup granulated sugar, ¼ cup all-purpose flour and ¼ teaspoon ground cinnamon in small bowl.
- Cut in 3 tablespoons butter or margarine with pastry blender or two knives until mixture resembles coarse crumbs.
- If making in a loaf pan, grease and sugar (yes, sugar) the loaf pan and start checking for doneness at about 35 minutes.
WHITE CHOCOLATE MACADAMIA MUFFINS
A muffin version of my favorite cookie. These are perfect for breakfast or a special treat anytime of the day.
Provided by Chris from Kansas
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened.
- Fold in the chips and nuts.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack.
- For glaze, in a small microwave-safe bowl, melt chips with cream; stir until smooth. Drizzle over warm muffins.
Nutrition Facts : Calories 326, Fat 17.8, SaturatedFat 7.8, Cholesterol 35.1, Sodium 228.3, Carbohydrate 38.9, Fiber 1.2, Sugar 23.4, Protein 4.5
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