White Chocolate Macadamia Muffins
Indulge in the buttery decadence of these White Chocolate Macadamia Muffins, a bakery-style treat you can whip up in the comfort of your kitchen. Perfectly golden on the outside and irresistibly moist inside, these muffins are studded with sweet, creamy white chocolate chips and the rich crunch of macadamia nuts. Featuring a simple batter made with pantry staples like all-purpose flour, granulated sugar, and vanilla extract, this recipe comes together in just 15 minutes of prep time and bakes to perfection in under 20 minutes. Whether you’re looking for a luxurious breakfast option, a quick snack, or something special to bring to brunch, these muffins deliver big on flavor and texture. Serve them warm to let the chocolate melt in each bite, and enjoy a treat that combines gourmet taste with everyday ease.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and cooled
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 large Eggs
- 1 cup White chocolate chips
- 0.75 cup Chopped macadamia nuts
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the melted and cooled butter, milk, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently with a spatula or wooden spoon until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18–20 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 in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
4545 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.5 g | 339% | |
| Saturated Fat | 128.4 g | 642% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 2546 mg | 111% | |
| Total Carbohydrate | 506.2 g | 184% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 292.0 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 829 mg | 64% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2014 mg | 43% | |
*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.
