Strawberry, macadamia, and white chocolate muffins.

I thought blueberry and coconut muffins were the bomb until I went for a mix of fresh strawberries, macadamias, and white chocolate. To say that they have been a hit here at the cafe would be an understatement. They sell out within a couple of hours every time, and getting one to take home is proving a challenge, so of course now I’m baking them at home too…

I use the large Texas muffins tray and the quantity here is for six big muffins. The amount can be doubled for a dozen large ones, or you can use the amounts below for a standard twelve cup muffin tray. Remember to adjust the cooking time.

what you need

  • Two cups of self raising flour
  • One cup of brown sugar
  • A pinch of cinnamon
  • A dash of vanilla extract
  • 125 gm unsalted butter, melted
  • 2 eggs, lightly beaten
  • 125 ml buttermilk
  • 1/3 cup chopped macadamias
  • 1/2 cup fresh strawberries, diced
  • 1/4 cup white chocolate bits
  • A few whole strawberries set aside

what to do

  • Preheat the oven to 180 C. Either grease your muffin tray or line with paper muffin cups.
  • Melt the butter.
  • Combine the dry ingredients in a large bowl. Make a well in the centre, add the vanilla, butter, eggs, and buttermilk, and mix gently with a wooden spoon to combine.

  • Add the nuts, diced strawberries, and chocolate and fold through gently. Divide the mixture between the muffin holes, then take the few whole strawberries and place half a strawberry on top if each muffin.
  • Bake for about thirty minutes or until a skewer inserted into the centre comes out clean. Dust with icing sugar before serving.

2 thoughts on “Strawberry, macadamia, and white chocolate muffins.

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