Macadamia Nut Muffins
Indulge in the buttery richness of these irresistible Macadamia Nut Muffins, a recipe that delivers a perfectly moist crumb packed with delicate sweetness and nutty crunch. Made with a blend of pantry staples like all-purpose flour and granulated sugar, these muffins get their luxurious texture from melted butter and milk, while chopped macadamia nuts add a delightful crunch to every bite. For an extra touch of decadence, you can fold in creamy white chocolate chips, creating a bakery-quality treat that’s ready in under 40 minutes. Whether you enjoy them as a quick breakfast, a snack with your afternoon coffee, or a sweet addition to brunch, these golden muffins are sure to impress. Perfectly easy to whip up and irresistibly delicious, this recipe will quickly become a favorite in your baking rotation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Granulated sugar
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Milk
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 1 cups Macadamia nuts (chopped)
- 0.5 cups Optional: White chocolate chips
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with a nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and granulated sugar until well combined.
In a medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped macadamia nuts and, if desired, the white chocolate chips until evenly distributed.
Use a spoon or a cookie scoop to divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.8 g | 297% | |
| Saturated Fat | 100.1 g | 500% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 435.6 g | 158% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 228.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 599 mg | 46% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 1287 mg | 27% | |
*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.
