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White Chocolate and Macadamia Muffins

by | Mar 24, 2012

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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.

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.

WHITE CHOCOLATE AND MACADAMIA MUFFINS

Makes: 12-16 cupcakes     Difficulty: Easy

EQUIPMENT:

12-hole cupcake tray

INGREDIENTS:

100g Unsalted Butter, roughly diced
180g White Chocolate, roughly chopped
100g non-melt White Chocolate Bits
100g Unsalted Macadamia Nuts, roughly chopped
3 large Eggs
100g Brown Sugar
1 teaspoon Vanilla Extract
180g Plain Flour
1 teaspoon Baking Powder
1 pinch Salt

METHOD:

Preheat oven to 170 degrees Celsius (150 degrees fan-forced; 325 F). Line a 12-hole cupcake tray with patty cases, or grease the holes with cooking spray.

In a medium saucepan on low heat melt the butter and chopped white chocolate. Stir constantly until the chocolate has melted fully. Remove from heat and allow to cool.

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.

Sift the flour, baking powder and salt into the batter. Fold them gently into 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.

Dollop a heaped tablespoon of batter into each cupcake hole. Check the oven is at the right temperature and set the kitchen timer for 15 minutes. Place the cupcakes on the middle rack to bake. They’re done when the domes are golden brown and the tops spring back when gently pressed. Bake for another 5 minutes if not.

Let the cupcakes cool in the tray for 10 minutes, then transfer them to a wire rack to cool completely.

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 cupcakes.
  • Best eaten the day they’re made. Can store at room temperature in an airtight container for 2 days.

Recipe adapted from Saved By Cake, by Marian Keyes

White Chocolate and Macadamia Muffins
White Chocolate and Macadamia Muffins
These muffins have white chocolate melted into the batter, along with white chocolate chips and beautiful milky macadamia nut pieces. Best eaten immediately.
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Servings Prep Time Cook Time Passive Time
12muffins (cupcake sized) 20mins 15mins 30mins
Servings Prep Time
12muffins (cupcake sized) 20mins
Cook Time Passive Time
15mins 30mins
Ingredients
  • 100 g Unsalted Butter roughly diced
  • 180 g White Chocolate roughly chopped
  • 100 g White Chocolate Bits non-melt ones
  • 100 g Unsalted Macadamia Nuts roughly chopped
  • 3 Eggs
  • 100 g Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 180 g Plain Flour
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
Servings: muffins (cupcake sized)
Units:
Ingredients
  • 100 g Unsalted Butter roughly diced
  • 180 g White Chocolate roughly chopped
  • 100 g White Chocolate Bits non-melt ones
  • 100 g Unsalted Macadamia Nuts roughly chopped
  • 3 Eggs
  • 100 g Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 180 g Plain Flour
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
Servings: muffins (cupcake sized)
Units:
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.
Recipe Notes
  • 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.
Nutrition Facts
White Chocolate and Macadamia Muffins
Amount Per Serving
Calories 351 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 10g 50%
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 74mg 25%
Sodium 107mg 4%
Potassium 160mg 5%
Total Carbohydrates 35g 12%
Dietary Fiber 1g 4%
Sugars 22g
Protein 5g 10%
Vitamin A 6%
Vitamin C 0.4%
Calcium 7%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

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