Chocolate Macadamia Muffins Recipes

WHITE CHOCOLATE MACADAMIA MUFFINS

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.

CHOCOLATE MACADAMIA MUFFINS

Steps:

• Preheat oven to 350°F Line 12 muffin cups with liners.
• Melt the 1 cup of chocolate morsels in microwave and set aside.
• In a large bowl, combine flour, sugar, baking soda, and salt. Stir in macadamia nuts and the other 1/2 cup chocolate morsels.
• In a small bowl, combine melted chocolate, sour cream, eggs and oil.
• Stir chocolate mixture into flour mixture just until moistened (do not over-mix).
• Spoon into prepared muffin cups, filling about 3/4 full.
• Bake 18-20 minutes until muffins pass a toothpick test in center. Cool 5 minutes and remove from cups to cool completely on wire rack.

MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS

Steps:

• Pre-heat oven to 350 F (180 C).
• Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
• In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
• In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
• Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
• Bake for 25 to 30 minutes until tops are slightly browned.

WHITE CHOCOLATE MACADAMIA NUT MUFFINS

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.

WHITE CHOCOLATE MACADAMIA MUFFINS

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.

BANANA MACADAMIA MUFFINS

Steps:

• Preheat oven at 375°. In a large bowl, combine the first 5 ingredients. In another bowl, combine the eggs, oil and vanilla. Stir into dry ingredients until just moistened. Fold in the bananas, coconut and pineapple. , Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with nuts. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Freeze option: Freeze cooled muffins in airtight containers. To use, thaw at room temperature or, if desired, microwave each muffin on high until heated through, 20-30 seconds.

CHOCOLATE CHIP MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 375º.
• Combine flour, baking soda and salt in a large bowl.
• In a medium bowl mix the melted butter, sour cream, corn syrup and egg.
• Make a well in the dry ingredients and add the wet ingredients. Stir in the chocolate chips and macadamia nuts.
• Line muffin pans with paper muffin cups. Fill muffin cups with batter. Place a whole macadamia nut on top of each muffin.
• Bake at 375º for 15 minutes.

WHITE CHOCOLATE-MACADAMIA NUT MUFFINS

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.

MACADAMIA NUT MUFFINS

Steps:

• Heat oven to 400°F Spray bottoms of 12 muffin cups with nonstick cooking spray.
• In medium bowl, combine flour, nuts, coconut, sugar, baking powder, lemon peel, cardamom and salt. Make well in center; whisk in milk, oil and egg until just moistened. Spoon into muffin cups. (I like to sprinkle a little cinnamon & sugar on top before baking.
• Bake 20 to 25 minutes or until nicely browned. Cool in pan on wire.
• rack 10 minutes; remove from pan. Cool completely.