By Macadamia Nut Muffins Recipe | Rich and Buttery is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Macadamia Nut Muffins Recipe | Rich and Buttery captures the essence of meals while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Macadamia Nut Muffins Recipe | Rich and Buttery becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 1/2 cups (190g) all-purpose flour
1/2 cup (100g) granulated sugar
1/4 cup (50g) brown sugar, packed
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 large eggs
1/2 cup (120ml) milk (or coconut milk for extra richness)
1 tsp vanilla extract
1/2 cup (120g) sour cream or plain yogurt
1 cup (150g) macadamia nuts, roughly chopped (reserve a few for topping)
1/2 cup (90g) white chocolate chips (optional)
For Topping (Optional):
2 tbsp coarse sugar (for sprinkling)
Additional chopped macadamia nuts
PREPARATION STEPS
Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
Prepare the Wet Ingredients:
In a separate bowl, whisk together the melted butter, eggs, milk, vanilla extract, and sour cream (or yogurt) until smooth and well combined.
Combine the Mixtures:
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Gently fold in the chopped macadamia nuts and white chocolate chips (if using).
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with the reserved macadamia nuts and coarse sugar if desired.
Bake the Muffins:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
The tops should be lightly golden brown.
Cool and Serve:
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the macadamia nut muffins warm or at room temperature.
Preparation Time: 15 minutes
Cooking Time: 18-22 minutes
Total Time: 35-40 minutes
Servings: 12 muffins
Calories per Muffin: ~250-300 kcal (depending on portion size and add-ins)
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
