Best Macadamia Nut Muffins Recipes

MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS

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.

BANANA-MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.

MACADAMIA NUT MUFFINS

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.

WHITE CHOCOLATE-MACADAMIA NUT MUFFINS

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.

BANANA MACADAMIA NUT MUFFINS

Steps:

• Heat oven to 400. Grease muffin cups, or line with paper baking cups.
• Beat mashed banana, oil, milk, nuts, and egg with a spoon in a medium bowl.
• Stir in remaining ingredients just until moistened (batter will be lumpy, so don't be tempted to overbeat).
• Spoon batter into muffin pan.
• Bake about 20 minutes at 400, just until golden brown. Immediately remove from cups.

STRAWBERRY-MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease the bottoms only of 12 standard-size muffin cups, or line with paper wrappers; set aside.
• In a large bowl, beat together the the milk, melted butter, and egg.
• Stir in the flour, sugar, baking powder, and salt just until combined; do not overmix.
• Gently fold in the strawberries and macadamia nuts.
• Spoon batter into the prepared tins; sprinkle with sugar, if desired.
• Bake for 20-22 minutes, or until golden and puffed.
• Immediately invert onto wire racks.
• Serve warm or cool.

BANANA MACADAMIA-NUT MUFFINS

Steps:

• Preheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine bananas, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.

BANANA MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 350° and grease or place cupcake liner papers in 12 muffin cups.
• Sift first 4 ingredients into a large bowl.
• Combine bananas, both sugars, butter, milk, egg and vanilla in a medium bowl.
• Mix into dry ingredients, then fold in half of nuts.
• Divide batter among prepared muffin cups and and sprinkle tops with remaining macadamia nuts.
• Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes.
• Transfer muffins to wire rack and let cool.

MACADAMIA NUT MUFFINS

Steps:

• Heat oven to 400°F. Spray 12 regular-size muffin cups with cooking spray.
• In large bowl, stir together Bisquick mix and sugar; stir in nuts. Make well in center of mixture. In small bowl, mix half-and-half, oil, vanilla and egg; add to dry ingredients, stirring just until moistened. Divide batter evenly among muffin cups, filling two-thirds full.
• Bake 11 to 12 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan to cooling rack.

WHITE CHOCOLATE MACADAMIA NUT MUFFINS

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.

MACADAMIA NUT MUFFINS

Steps:

• Heat oven to 400°F Spray bottoms of 12 muffin cups with nonstick cooking spray.
• In medium bowl, combine flour, nuts, coconut, sugar, baking powder, lemon peel, cardamom and salt. Make well in center; whisk in milk, oil and egg until just moistened. Spoon into muffin cups. (I like to sprinkle a little cinnamon & sugar on top before baking.
• Bake 20 to 25 minutes or until nicely browned. Cool in pan on wire.
• rack 10 minutes; remove from pan. Cool completely.

BROWN SUGAR MACADAMIA NUT MUFFINS

Steps:

• Preheat the oven to 400°F
• Grease a 12 cup muffin tin, or line with paper liners.
• In a large bowl, mix together the flour, sugar, baking powder, and salt, making sure that there are no lumps of brown sugar. Set aside.
• In a medium-sized bowl, beat together the milk, melted butter, eggs, and vanilla.
• Stir the liquid ingredients into the dry ingredients until just combined, being careful not to overmix.
• Gently stir in 1 cup of the macadamia nuts.
• Spoon or scoop the batter into the muffin cups (they will be almost full). Sprinkle with the reserved ½ cup of nuts.
• Bake for 15 to 18 minutes, until lightly golden, or until a cake tester inserted into the center of the muffin comes out with moist crumbs attached. Serve warm.

MACADAMIA NUT MUFFINS

Steps:

• 1. Preheat oven to 350ºF.
• 2. Line 10 muffin cups with paper muffin liners.
• 3. 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.
• 4. Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.