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White Chocolate Macadamia Muffins Recipe
White Chocolate Macadamia Muffins Recipe photo by Taste of Home

White Chocolate Macadamia Muffins Recipe

Read Reviews (7)
4.62 7
Publisher Photo
I love making muffins because they are so versatile and everyone loves them. These sweet muffins remind me of one of my favorite cookies. They’re real kid-pleasers. —Lorie Roach, Buckatunna, Mississippi
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 12 servings

Ingredients

  • 1-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 3/4 cup sugar
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup 2% milk
  • 1/4 cup butter, melted
  • 3/4 cup white baking chips
  • 3/4 cup chopped macadamia nuts
  • GLAZE:
  • 1/2 cup white baking chips
  • 2 tablespoons heavy whipping cream

Nutritional Facts

1 serving (1 each) equals 325 calories, 18 g fat (8 g saturated fat), 36 mg cholesterol, 270 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  3. For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm. Yield: 1 dozen.
Originally published as White Chocolate Macadamia Muffins in Taste of Home February/March 2006, p27

Nutritional Facts

1 serving (1 each) equals 325 calories, 18 g fat (8 g saturated fat), 36 mg cholesterol, 270 mg sodium, 39 g carbohydrate, 1 g fiber, 5 g protein.

Reviews for White Chocolate Macadamia Muffins(7)

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Jul. 8, 2011

I substituted 3/4 cup whole wheat flour for 3/4 of the white flour and skim milk for the 2% milk. I did not make the glaze. They still tasted great and were a tiny bit healthier.

MY REVIEW
Reviewed Apr. 29, 2011

These taste just like the cookie -- IF you substitute brown sugar for the regular granulated.

MY REVIEW
Reviewed Feb. 1, 2011

just made this recipe. The dough came out so thick. Was it suppose to come out like this ? Will let you know how they come out of the oven and how they taste.

MY REVIEW
Reviewed Sep. 26, 2010

One of the best muffin recipes I have.

MY REVIEW
Reviewed Dec. 28, 2009

This recipe was very quick, easy to make, and delicious! BIG results for little effort :)

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