Chocolate Chip Macadamia Nut Muffins Recipes

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.

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.

CHOCOLATE CHOCOLATE CHIP NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
• In medium bowl, Sift together flour, cocoa, sugar, baking powder, baking soda and salt. In large bowl stir in milk, egg, oil and vanilla. Mix dry ingredients to large bowl; beat well. Add chocolate chips and walnuts, stir well.
• Fill muffin cups 3/4 full. Poke almonds into tops of unbaked muffins. Sprinkle muffins with sugar.
• Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean.

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 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.

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.

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.