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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

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These muffins have white chocolate melted into the batter, along with white chocolate chips and beautiful milky macadamia nut pieces. Best eaten immediately.
White Chocolate and Macadamia Muffins
Course Muffins
Cuisine Baking
Servings 12 muffins (cupcake sized)
Prep Time 20 minutes
Cook Time 15 minutes
Passive Time 30 minutes cooling

Ingredients

muffins (cupcake sized)
  • 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

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.

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