Macadamia, white chocolate and raspberry muffins
These Macadamia, White Chocolate, and Raspberry Muffins combine creamy white chocolate, crunchy macadamias, and tangy raspberries in a fluffy batter. Ideal for breakfast or a sweet snack, they are quick to prepare and bake to perfection.
Cook time 20 min
Prep time 15 min
Ingredients:
1/2 cup white chocolate3/4 cup sugar
2 cups self-raising flour
1/2 cup macadamia
1 cup raspberries
1 egg
1/2 cup vegetable oil
1/2 cup buttermilk
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.
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!
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.
Macadamia, white chocolate and raspberry muffins FAQ:
Bake the muffins for 20-25 minutes at 180°C (350°F). They're done when a toothpick inserted into the center comes out clean and the tops are golden brown.
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 2 months.
You can substitute the buttermilk with regular milk, yogurt, or a dairy-free alternative, and use any kind of nuts in place of macadamias if desired.
The muffins are done when they are golden brown on top and a toothpick inserted in the center comes out clean. Avoid overbaking to keep them moist.
This recipe is designed for a standard 12-hole muffin tin. Each cup should be filled about 3/4 full with batter.
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.
Nutrition per serving
10 ServingsCalories 300kcal
Protein 6g
Carbohydrates 45g
Fiber 2.50g
Sugar 22g
Fat 22g
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