White Chocolate Chip Macadamia Nut Muffins with a White Chocolate Glaze
I know you’re probably so sick of my muffin recipes by now but I promise you, this is a good one. It might even be the best one. I mean white chocolate with macadamia nut? You know that this is just one of those marriages of flavors that just meld so well together, and they were only created to coexist with one another. Sorry, am I getting too philosophical here? Basically, my point here is that these muffins are… pretty freakishly awesome.
I was actually inspired by Pass the Sushi’s White Chocolate Macadamia Nut Muffins but since I wasn’t really in the mood for wheat muffins, I used my go-to muffin base recipe from Pam over at For the Love of Cooking, and added the various toppings. But not only did I fill these babies up with white chocolate chips and macadamia nut but I also added a white chocolate glaze. Is it as amazing as it sounds?
Yes. Wait, actually, it’s even better. I mean I’ve tried a lot of glazes before, an orange glaze, a vanilla glaze, a cinnamon glaze, but nothing is as decadent as a white chocolate glaze. Best of all, these bad boys are called muffins, not cupcakes, so you can eat at least two of these guilt-free on your way to work. I actually grab 3-4 but who’s counting?
White Chocolate Chip Macadamia Nut Muffins with White Chocolate Glaze (adapted from For the Love of Cooking):
Yields 10 muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- 2/3 cup of milk
- 1 egg
- 1 tsp vanilla extract
- 1/3 cup white chocolate chips
- 1/2 cup coarsely chopped macadamia nuts
For the white chocolate glaze:
- 1/4 cup white chocolate chips
- 2 tablespoons confectioners’ sugar
- 1 tablespoon milk
Preheat the oven to 400 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a large bowl, combine the flour, sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together the butter, milk, egg and vanilla.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Add the white chocolate chips and macadamia nuts and gently toss to combine.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 20-22 minutes, or until a tester inserted in the center comes out clean.
Remove from oven and cool on a wire rack.
To make the glaze, m icrowave white chocolate chips in a small bowl in 30 second intervals, stirring in between, until completely melted and smooth, about 1 minute.
Add the confectioners’ sugar and milk. Whisk until smooth. If the glaze is too thick, add more milk as needed.
When the muffins are done, cool for 10 minutes and drizzle the glaze on each muffin. (A squeeze bottle or Ziploc bag is perfect for this.)