Macadamia Nut Muffin

Chocolate Macadamia Nut Muffins

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Read on for a delicious chocolate chip and macadamia nut muffin recipe!

Chocolate Macadamia Nut Muffins


  • 2 cups (254 grams) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt (if you can only find salted Macadamia nuts, omit the salt)
  • 1 egg
  • 1 cup (200 grams) sugar
  • 1/4 cup (1/2 stick or 57 grams) unsalte butter, melted
  • 1 1/4 cups sour cream
  • 1 cup (180 grams) semi-sweet chocolate chips
  • 1 cup (115 grams) UKWAZI macadamia nuts (preferably unsalted), chopped coarsely
  • mini chocolate chips for sprinkling on top after baking (optional)


  1. Preheat the oven 350 degrees. Grease a muffin pan (or line with muffin liners); set aside.
  2. Combine the flour, baking powder, and salt in a medium bowl; set aside.
  3. In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.
  4. Add the chocolate chips and macadamia nuts to the flour Mixture and toss to coat.
  5. Add the flour to the sour cream mixture and fold with a spatula until combined and the chips and nuts are evenly distributed, but do not over mix (it’s ok if there are some lumps left).
  6. Evenly divide the batter in between the cups of the muffin pan (about 2 1/2 tablespoons of batter per cup). Bake for 20-23 minutes, or until very light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool for at least 10 minutes before serving.


Recipe by Yummly

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