WHITE CHOCOLATE-MACADAMIA NUT MUFFINS

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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.

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