Best 9 Macadamia Nut Muffins Recipes

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Indulge in the delightful world of macadamia nut muffins, where each bite offers a symphony of flavors and textures. These delectable muffins are a perfect blend of sweet and nutty, with a moist and fluffy crumb that melts in your mouth. The star ingredient, macadamia nuts, adds a delightful crunch and a rich, buttery flavor that elevates the muffins to a new level of deliciousness. Whether you enjoy them as a breakfast treat, a midday snack, or a sweet ending to your meal, these muffins are sure to satisfy your cravings. With three tempting variations to choose from – Classic Macadamia Nut Muffins, Chocolate Chip Macadamia Nut Muffins, and Blueberry Macadamia Nut Muffins – this recipe article has something for every taste preference. Get ready to embark on a culinary adventure that will leave you wanting more.

Here are our top 9 tried and tested recipes!

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

BANANA-MACADAMIA NUT MUFFINS



Banana-Macadamia Nut Muffins image

Categories     Bread     Fruit     Nut     Breakfast     Brunch     Bake     Back to School     Banana     Macadamia Nut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 1/4 cups mashed ripe bananas (about 3 large)
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped

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.

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.

STRAWBERRY-MACADAMIA NUT MUFFINS



Strawberry-Macadamia Nut Muffins image

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

Provided by JamesDeansGirl

Categories     Quick Breads

Time 32m

Yield 12 serving(s)

Number Of Ingredients 9

3/4 cup milk
1/3 cup butter, melted (5 1/3 Tbsp.)
1 large egg
2 cups flour
2/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped fresh strawberries
1/2 cup chopped macadamia nuts

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.

MACADAMIA NUT MUFFINS



Macadamia Nut Muffins image

Another moist and flavorful muffin favorite. I have many macadamia nut recipes that I whip out at Christmas time. This one is a keeper.

Provided by Vseward Chef-V

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12-14 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1/2 cup chopped macadamia nuts
1/4 cup shredded coconut
3 tablespoons sugar
1 tablespoon baking powder
2 teaspoons grated lemon peel
1 1/2 teaspoons cardamom
1/8 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg

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.

MACADAMIA NUT MUFFINS



Macadamia Nut Muffins image

Looking for a delightful bread recipe? Bake these nutty muffins made using Original Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 12

Number Of Ingredients 7

2 1/2 cups Original Bisquick™ mix
1/2 cup sugar
1/2 cup coarsely chopped macadamia nuts
3/4 cup half-and-half
3 tablespoons vegetable oil
2 teaspoons vanilla
1 egg, slightly beaten

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.

Nutrition Facts : Calories 300, Carbohydrate 35 g, Fat 3, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 337 mg

WHITE CHOCOLATE MACADAMIA NUT MUFFINS



White Chocolate Macadamia Nut Muffins image

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

2 1/2 cups biscuit and baking mix
1/2 cup sugar
3/4 cup coarsely chopped white chocolate (we tested with Bakers Premium white chocolate)
1/2 cup coarsely chopped macadamia nuts
3/4 cup half-and-half
3 tablespoons vegetable oil
2 teaspoons vanilla extract
1 large egg, lightly beaten

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.

BROWN SUGAR MACADAMIA NUT MUFFINS



Brown Sugar Macadamia Nut Muffins image

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

Provided by alligirl

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 cup firmly packed light brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, melted and cooled slightly
2 large eggs, lightly beaten
1 teaspoon vanilla extract
1 cup toasted macadamia nuts, coarsely chopped
1/2 cup toasted macadamia nuts, coarsely chopped

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



Macadamia Nut Muffins image

Four Seasons Hotel on Maui.

Provided by Vicki Butts (lazyme)

Categories     Other Breakfast

Time 45m

Number Of Ingredients 11

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

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.

Tips:

  • For the best flavor and texture, use fresh, high-quality macadamia nuts. If you can't find them fresh, you can use roasted and salted macadamia nuts, but be sure to rinse them off before using.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
  • To make sure your muffins are cooked through, insert a toothpick into the center of one of them. If it comes out clean, they're done.
  • These muffins are best enjoyed fresh out of the oven, but you can also store them in an airtight container at room temperature for up to 3 days.

Conclusion:

These macadamia nut muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With their moist and fluffy texture, sweet and nutty flavor, and crunchy macadamia nuts, they're sure to be a hit with everyone who tries them. So next time you're looking for a new muffin recipe to try, give these macadamia nut muffins a try. You won't be disappointed!

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