White Chocolate-Macadamia Nut Muffins – a delicious recipe with biscuit and, sugar, white chocolate, nuts, vegetable oil, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Spoon into greased muffin pans, filling two-thirds full. Bake at 400u00b0 for 11 to 12 minutes or until a wooden pick inserted into center comes out clean. Remove from pans immediately.
3
Hot Chocolate Muffins: Omit whtie chocolate and macadamia nuts. Decrease baking mix to 2 1/4 cups and half-and-half to 1/2 cup. Stir in 2 tablespoons cocoa, 3/4 cup semisweet chocolate mini-morsels, 1/4 cup chocolate syrup, and 1/4 cup sliced almonds. Bake as directed. Yield: 1 dozen
4
Ham and Cheese Muffins: Omit sugar, chocolate, nuts and vanilla. Add 3/4 cup diced ham (for maximum flavor, use country ham) and 3/4 cup shredded sharp cheddar cheese. Bake as directed. Yield: 1 dozen
485
kcal
Calories
28
g
Fat
53
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, White Chocolate-Macadamia Nut Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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