Macadamia Apple Muffins Recipes

MACADAMIA NUT MUFFINS

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.

MACADAMIA & APPLE MUFFINS

Steps:

• Pre-heat oven to 180C and grease a 12 cup muffin tray.
• Combine sugar, eggs and maple syrup in a medium bowl and whisk until thick and smooth.
• Sift flours and cinnamon together in a large bowl and add chopped macadamia nuts.
• Add bicarbonate of soda to buttermilk, stir until dissolved, then add buttermilk immediately to flour mixture, along with sugar-and-egg mixture and chopped apple.
• Fold in gently until just combined.
• Spoon mixture into muffin tray, place in preheated oven and bake for 20-25 minutes or until a cake tester withdraws clean.
• Stand muffins in muffin pan for 5 minutes then transfer to a wire rack to cool.
• Topping:.
• Place butter and brown sugar in a small saucepan and heat gently until melted.
• Add apple wedges and cook until soft and syrup is thick and smooth.
• Add chopped macadamia nuts and stir to coat in syrup.
• Spoon apple and macadamia topping over each cooled muffin and serve with crème fraiche or mascarpone. Makes 12.

MACADAMIA NUT MUFFINS

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.

WHITE CHOCOLATE MACADAMIA MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, combine egg, milk and butter; stir into dry ingredients just until moistened. Fold in chips and nuts., Fill paper-lined muffin cups two-thirds full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. , For glaze, in a microwave, melt chips with cream; stir until smooth. Drizzle over warm muffins. Serve warm.

MACADAMIA NUT MUFFINS

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 & PINEAPPLE MUFFINS

Steps:

• Preheat oven to 190°C (not fan-forced).
• Line a 12-hole muffin pan with paper cases.
• Place flour and sugar in a large bowl with half the macadamias, then set aside.
• Melt butter with honey in a small saucepan over low heat. When melted, remove from heat and add the buttermilk and pineapple.
• Stir to combine, then add egg. Make a well in centre of dry ingredients and pour in buttermilk mixture. Fold in to just combine, then pour mixture into muffin pan.
• Combine remaining nuts with extra tablespoon of raw sugar and sprinkle over the muffins. Bake for 20-25 minutes, until golden and cooked through.
• Remove from the oven and allow to cool for 5 minutes.
• Serve warm with extra honey and yoghurt, or dust with icing sugar if desired.

MANGO-MACADAMIA MUFFINS

Steps:

• PREHEAT OVEN TO 400F degrees.
• For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
• Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
• In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
• In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
• Make a well in the center of the dry ingredients and add mango mixture.
• Fold together just to moisten and evenly blend; the batter will be lumpy.
• Using a large spoon, quickly fill muffin wells with batter to the tops.
• Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
• Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
• Serve warm or at room temperature.