WHITE CHOCOLATE-MACADAMIA NUT MUFFINS
There are plenty of sweets on site with the white chocolate-macadamia nut combination, but not one muffin could I find. These are terrific. Toasted coconut is added and what a natural affinity these three flavors have for each other! These are sweet muffins, perhaps more suitable for teatime than for breakfast, but we eat them any time of day. I got the recipe from "White Chocolate," a book by Janice Wald Henderson.
Provided by Lorraine of AZ
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 11
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
A muffin version of my favorite cookie. These are perfect for breakfast or a special treat anytime of the day.
Provided by Chris from Kansas
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 11
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.
Nutrition Facts : Calories 326, Fat 17.8, SaturatedFat 7.8, Cholesterol 35.1, Sodium 228.3, Carbohydrate 38.9, Fiber 1.2, Sugar 23.4, Protein 4.5
WHITE CHOCOLATE MACADAMIA NUT MUFFINS
White chocolate and macadamia nuts make these muffins special and they even start out with a biscuit and baking mix. They are best served warm. From Christmas with Southern Living.
Provided by cookiedog
Categories Quick Breads
Time 21m
Yield 12 muffins
Number Of Ingredients 8
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.
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