Best Macadamia Nut Cranberry Ginger And White Chocolate Muffins Recipes

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WHITE CHOCOLATE MACADAMIA CRANBERRY DREAMS



White Chocolate Macadamia Cranberry Dreams image

A rich buttery, cookie that is sure to remind you of Cape Cod!

Provided by Debby Huckins

Categories     Desserts     Cookies     Nut Cookie Recipes     Macadamia Nut

Time 50m

Yield 36

Number Of Ingredients 11

3 cups all-purpose flour
¾ teaspoon baking soda
¾ teaspoon salt
¾ cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs, slightly beaten
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, combine flour, baking soda and salt; set aside. Cream together white sugar, light brown sugar and butter (do not use shortening). Stir in slightly beaten eggs and vanilla.
  • Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.
  • Drop dough on an ungreased cookie sheet by small scoop or rounded teaspoon. Bake in preheated oven until cookies are just set, about 10 minutes. Remove from oven and let cool. Cookies will sink slightly.
  • Variations: To make chocolate cookies, omit 1/2 cup flour and replace with 1/2 cup cocoa. To make refrigerator cookies: Roll dough into 2 rolls, wrap with plastic wrap and chill or freeze. (If you freeze the dough, thaw for at least 1/2 hour before cutting). Slice 1-inch slices; cut into 4 and place on baking sheet point up. For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie. Enjoy!

Nutrition Facts : Calories 202 calories, Carbohydrate 25.7 g, Cholesterol 23.9 mg, Fat 10.2 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 5.2 g, Sodium 131.2 mg, Sugar 12.5 g

MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS



Macadamia Nut, Cranberry, Ginger and White Chocolate Muffins image

I love all the ingredients in this recipe and the muffins are delicious! They have become a favourite to bake when I plan a brunch for friends and family. Source: Local newspaper - Charlene Schmitt created these very special muffins that are somewhere between muffin and cookie

Provided by Elly in Canada

Categories     < 60 Mins

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1/2 cup dried cranberries
1 tablespoon finely chopped crystallized ginger
1 tablespoon brandy or 1 tablespoon Grand Marnier
1 tablespoon hot water
1 egg
2/3 cup brown sugar
1/4 cup melted butter
1 cup buttermilk
2 1/3 cups cake-and-pastry flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup white chocolate chips
1/2 cup dry roasted macadamia nuts, chopped

Steps:

  • Pre-heat oven to 350 F (180 C).
  • Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
  • In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
  • In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
  • Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
  • Bake for 25 to 30 minutes until tops are slightly browned.

Nutrition Facts : Calories 293.7, Fat 12.3, SaturatedFat 5.4, Cholesterol 30.1, Sodium 178.7, Carbohydrate 41.4, Fiber 1.1, Sugar 19.6, Protein 4.5

WHITE CHOCOLATE MACADAMIA COOKIES



White Chocolate Macadamia Cookies image

White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. -Cathy Lennon, Newport, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4-1/2 dozen.

Number Of Ingredients 8

1/2 cup butter, softened
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1 cup macadamia nuts, chopped
1 cup white baking chips

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

Nutrition Facts : Calories 70 calories, Fat 5g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 38mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

WHITE CHOCOLATE MACADAMIA MUFFINS



White Chocolate Macadamia Muffins image

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

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 12

1-3/4 cups 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

Steps:

  • Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts., Fill paper-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. , For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 270mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 1g fiber), Protein 5g protein.

WHITE CHOCOLATE-MACADAMIA NUT MUFFINS



White Chocolate-Macadamia Nut Muffins image

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

2 cups flour
1/2 cup dark brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk, ar room temperature
8 tablespoons unsalted butter, melted and cooled
2 teaspoons vanilla extract
1 egg, at room temperature, lightly beanten
1 3/4 cups white chocolate chips
3 1/2 ounces lightly salted coarsely chopped macadamia nuts (scant 3/4 cup)
3/4 cup shredded coconut, toasted

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 CRANBERRY MUFFINS



White Chocolate Cranberry Muffins image

I came up with this recipe one day when searching a nice way to use up some leftover cranberries. I think the white chocolate goes great with the fruit and also gives the muffins a very special texture.

Provided by Lalaloula

Categories     Dessert

Time 40m

Yield 14 muffins

Number Of Ingredients 10

280 g flour
3 teaspoons baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 egg
100 g sugar
80 ml oil
250 ml milk
100 g white chocolate (chopped)
200 g cranberries (I used canned ones)

Steps:

  • Preheat the oven to 180 °C and line a muffin pan.
  • In a bowl mix flour, baking powder, white chocolate and the spices.
  • In a second bowl beat the egg. Add sugar, oil and milk and blend in well.
  • Give the flour mixture to the egg mixture; add the cranberries and blend in only until a smooth dough has formed (do not overmix because otherwise the muffins will turn out gooey).
  • Pour into the muffin tin and bake for 20-25 minutes.

Nutrition Facts : Calories 209.7, Fat 8.8, SaturatedFat 2.6, Cholesterol 17.2, Sodium 98.6, Carbohydrate 29.6, Fiber 1.3, Sugar 12, Protein 3.6

MACADAMIA NUT MUFFINS



Macadamia Nut Muffins image

Make and share this Macadamia Nut Muffins recipe from Food.com.

Provided by lazyme

Categories     Quick Breads

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter, room temperature (1 stick)
1 cup golden brown sugar, firmly packed
3 large eggs
3/4 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup bread flour
2 tablespoons bread flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup whipping cream
3/4 cup macadamia nuts, coarsely chopped
1/3 cup macadamia nuts, whole

Steps:

  • Preheat oven to 350ºF.
  • Line 10 muffin cups with paper muffin liners.
  • Using electric mixer, beat 1/2 cup butter and 1 cup brown sugar in large bowl to blend. Add 3 eggs and mix well. Beat in almond and vanilla extracts. Sift flour, baking powder and salt into medium bowl. Add to butter mixture and beat until combined. Add whipping cream and beat just until smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared muffin cups. Sprinkle each muffin with whole macadamia nuts.
  • Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 335.5, Fat 24, SaturatedFat 9.4, Cholesterol 88.3, Sodium 191.6, Carbohydrate 27.4, Fiber 1.6, Sugar 14.9, Protein 4.7

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