Macadamia Nut Cranberry Ginger and White Chocolate Muffins
Elevate your breakfast game with these indulgent Macadamia Nut Cranberry Ginger and White Chocolate Muffins! Bursting with the perfect balance of sweet and tart flavors, these muffins are made with rich macadamia nuts, chewy dried cranberries, fragrant crystallized ginger, and creamy white chocolate chips. With a moist, tender crumb and a delightful mix of textures, they’re an irresistible treat for brunch gatherings, holiday mornings, or an on-the-go snack. Ready in just 35 minutes, these muffins are as easy to make as they are to devour. Whether enjoyed fresh from the oven or at room temperature, their unique flavor combination will keep you coming back for more. Perfect for breakfast, dessert, or everything in between!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Whole milk
- 0.5 cup Unsalted butter (melted and cooled)
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.5 cup Macadamia nuts (roughly chopped)
- 0.5 cup Dried cranberries
- 0.25 cup Crystallized ginger (finely chopped)
- 0.5 cup White chocolate chips
Instructions
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium bowl, mix the milk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix; the batter should be lumpy.
Fold in the macadamia nuts, dried cranberries, crystallized ginger, and white chocolate chips until evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18–20 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.6 g | 248% | |
| Saturated Fat | 99.3 g | 496% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 676 mg | 225% | |
| Sodium | 2462 mg | 107% | |
| Total Carbohydrate | 529.5 g | 193% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 318.4 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 638 mg | 49% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1419 mg | 30% | |
*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.
