This white chocolate and macadamia muffin recipe reminds me of blondies. They have white chocolate melted into the batter, along with white chocolate chips and beautiful milky macadamia nut pieces. They smell like warm caramel as they bake and turn a lovely golden colour when done. Best eaten immediately.

Recipe adapted from Saved by Cake by Marian Keyes

You will need: a 12-hole muffin tray

White Chocolate and Macadamia Muffins

White Chocolate and Macadamia Muffins
Cake Mistress Print Recipe
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This white chocolate and macadamia muffin recipe reminds me of blondies. They have white chocolate melted into the batter, along with white chocolate chips and beautiful milky macadamia nut pieces. They smell like warm caramel as they bake and turn a lovely golden colour when done. Best eaten immediately.
Servings: muffins (cupcake sized)
Units:

Ingredients

Instructions

  1. Preheat oven to 170 degrees Celsius (150 degrees fan-forced; 325 F). Line a 12-hole muffin tray with patty cases, or grease the holes with cooking spray.
  2. In a medium saucepan, over low heat, melt the butter and chopped white chocolate. Stir constantly until the chocolate has melted fully. Remove from heat and allow to cool.
  3. In a large bowl whisk or beat together the eggs and brown sugar until they have thickened and are pale and fluffy. Beat in the vanilla extract and melted butter/chocolate mixture.
  4. Sift the flour, baking powder and salt into the batter. Fold them gently through the mixture with a spatula until almost combined. Add the chopped macadamia nuts and white chocolate bits. Stir them through gently until they’re mixed evenly through the batter.
  5. Fill the each muffin hole about two-thirds full. Check the oven is at the right temperature then place the muffin tray on the middle rack of the oven. Bake for about 15 minutes. They’re done when the domes are golden brown and the tops spring back when gently pressed.
  6. Let the cupcakes cool in the tray for 10 minutes, then transfer them to a wire rack. Eat them warm or cool.

Baking Tips

  • Beat the eggs and brown sugar until the colour changes to pale yellow and it’s really fluffy. Better to “over-beat” this part.
  • Gently fold all the dry ingredients into this fluffy egg and sugar mix. If you over stir at this part you might get tough muffins.
  • Best eaten the day they’re made. Can store at room temperature in an airtight container for 2 days.
COOKBOOK AVAILABLE ONLINE AT:

TheBookDepository.co.uk Saved By Cake (free worldwide shipping)

Amazon.co.uk Saved By Cake

Fishpond.com.au Saved by Cake (free AU and NZ shipping)

White chocolate muffins filled with white chocolate chips and macadamia pieces.