Brown Sugar Macadamia Nut Muffins
Indulge in the irresistible sweetness and buttery crunch of these Brown Sugar Macadamia Nut Muffins, a perfect treat for breakfast, brunch, or a midday snack. These moist, tender muffins are made with rich brown sugar, creamy buttermilk, and golden chunks of macadamia nuts for a delightful combination of flavors and textures. The use of melted butter ensures a super light crumb, while the chopped nuts add a satisfying crunch in every bite. Quick to whip up in just 15 minutes of prep time, this recipe yields 12 bakery-worthy muffins perfect for sharing. Serve them warm or at room temperature for a comforting, nutty-sweet treat that's sure to impress. Perfect for anyone searching for macadamia nut recipes or brown sugar baked goods, these muffins bring a touch of tropical indulgence to your table!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, melted and cooled
- 1 cups brown sugar, packed
- 0.25 cups granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 0.75 cups buttermilk
- 1 cups macadamia nuts, roughly chopped
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners, or lightly grease the tin with cooking spray.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and creamy, about 1-2 minutes.
Add the eggs and vanilla extract to the wet mixture. Whisk until fully incorporated.
Stir in the buttermilk, ensuring everything is well combined.
Gradually add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon to gently fold the mixture together. Be careful not to overmix; it's okay if a few lumps remain.
Fold in the chopped macadamia nuts evenly throughout the batter.
Divide the batter evenly among the prepared muffin tin, filling each cup about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.4 g | 281% | |
| Saturated Fat | 84.6 g | 423% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 465.7 g | 169% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 259.6 g | ||
| Protein | 53.9 g | 108% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 611 mg | 47% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1471 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
