Lately I’ve been craving white chocolate macadamia nut cookies, in a bad way. I don’t know what started this craving, but it has been all I can think of. When I was younger they were my favorite cookie. In fact the only cookie I really liked. As a special treat my mom would by them for me from The San Francisco Cookie Company in the mall. They were always warm and fresh. Soft medium rare center and crispy buttery edges. These cookies make me swoon.
To satisfy my cookie craving I decided to bake muffins. Doesn’t seem to make sense but it does. I baked white chocolate macadamia nut muffins and they tasted just like the cookies. Cookies muffinized! The center of the muffin was a touch gooey, the edges were crispy, the white chocolate melty, the macadamia nuts warm and tender. It was delectable. Craving satisfied in muffin form.
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White Chocolate Macadamia Nut Muffins
recipe adapted from Bon Appetit Banana Macadamia Nut Muffins
Grab a glass of milk and whip up some muffins, in thirty minutes (start to finish) you’ll experience sweet satisfaction.
1 1/2 cups unbleached all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon sour cream
1/4 cup sugar
1/2 cup firmly packed dark brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/4 cup milk
1 large egg
1 cup unsalted macadamia nuts, toasted, chopped
1 cup white chocolate chips
Preheat oven to 350°F. Grease twelve muffin cups or line with muffin papers. Sift first 4 ingredients into large bowl. Combine sour cream, both sugars, butter, milk and egg in medium bowl. Mix into dry ingredients. Fold in half of nuts. Divide batter among prepared muffin cups. Sprinkle tops of muffins with remaining macadamia nuts. Bake until muffins are golden brown and tester inserted into center comes out clean, about 25 minutes. Transfer muffins to rack and cool.