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.

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.

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:

• Preheat oven to 350ºF.
• Line 10 muffin cups with paper muffin liners.
• Using electric mixer, beat 1/2 cup butter and 1 cup brown sugar in large bowl to blend. Add 3 eggs and mix well. Beat in almond and vanilla extracts. Sift flour, baking powder and salt into medium bowl. Add to butter mixture and beat until combined. Add whipping cream and beat just until smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared muffin cups. Sprinkle each muffin with whole macadamia nuts.
• Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.