Macadamia, white chocolate and raspberry muffins
Indulge in the ultimate treat with our Macadamia, White Chocolate, and Raspberry Muffins. These delightful muffins combine creamy white chocolate, crunchy macadamia nuts, and tangy raspberries for a burst of flavor in every bite. Perfect for breakfast, brunch, or an anytime snack!
- 01 Apr 2024
- Cook time 20 min
- Prep time 15 min
- 10 Servings
- 8 Ingredients
Indulge in the perfect harmony of flavors with these Macadamia, White Chocolate, and Raspberry Muffins. These muffins are a delightful blend of creamy white chocolate, crunchy macadamias, and tangy raspberries, making them an ideal treat for breakfast, brunch, or any time you crave something sweet and satisfying.
Ingredients:
Instructions:
- Preheat your oven to 180°C (350°F). Line a 12-hole muffin tin with paper liners or grease well with butter or non-stick spray.
- In a large bowl, mix together the self-raising flour and sugar until well combined.
- Stir in the chopped macadamia nuts and white chocolate pieces until they are evenly distributed throughout the flour mixture.
- In a separate bowl, lightly beat the egg. Add the vegetable oil and buttermilk, mixing until fully combined.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix—it's okay if the batter is a little lumpy.
- Gently fold in the raspberries, being careful not to crush them too much.
- Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the muffins are golden brown on top.
- Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your macadamia, white chocolate, and raspberry muffins warm or at room temperature. These muffins are perfect for breakfast, a snack, or dessert!
Tips:
- Ensure your ingredients are at room temperature for better mixing and even baking.
- Gently fold the raspberries into the batter to prevent them from breaking apart and bleeding too much color.
- Use fresh or frozen raspberries, but if using frozen, do not thaw them before adding to the batter.
- Toast the macadamias lightly to enhance their flavor before adding them to the muffin mix.
- Use a scoop to evenly distribute the batter into muffin cups for uniform-sized muffins.
- Check muffins for doneness by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, they are ready.
These Macadamia, White Chocolate, and Raspberry Muffins are sure to become a favorite with their delectable combination of sweet, nutty, and tangy flavors. With just a few simple steps and tips, you'll be able to bake these delightful treats to perfection. Enjoy them warm right out of the oven, or store them for a quick and delicious snack any time of day.
| Nutrition Facts | |
|---|---|
| Serving Size | 110 grams |
| Energy | |
| Calories 300kcal | 12% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 45g | 13% |
| Fiber 2.50g | 7% |
| Sugar 22g | 23% |
| Fat | |
| Fat 22g | 26% |
| Saturated 4.14g | 14% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 10ug | 1% |
| Choline 27mg | 5% |
| Vitamin B1 0.16mg | 13% |
| Vitamin B2 0.07mg | 5% |
| Vitamin B3 0.82mg | 5% |
| Vitamin B6 0.04mg | 3% |
| Vitamin B9 16ug | 4% |
| Vitamin B12 0.12ug | 5% |
| Vitamin C 4.04mg | 4% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 2.32ug | 2% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.13mg | 0% |
| Iron, Fe 0.77mg | 7% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 130mg | 4% |
| Selenium, Se 9ug | 17% |
| Sodium, Na 44mg | 3% |
| Zinc, Zn 0.65mg | 6% |
| Water | |
| Water 20g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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