Macadamia Nut, Cranberry, Ginger and White Chocolate Muffins

Total Time
Prep 15 mins
Cook 25 mins

I love all the ingredients in this recipe and the muffins are delicious! They have become a favourite to bake when I plan a brunch for friends and family. Source: Local newspaper - Charlene Schmitt created these very special muffins that are somewhere between muffin and cookie

Ingredients Nutrition


  1. Pre-heat oven to 350 F (180 C).
  2. Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
  3. In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
  4. In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
  5. Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
  6. Bake for 25 to 30 minutes until tops are slightly browned.
Most Helpful

This are chock full of goodness! I used almonds and half white half semi sweet choc, and made them mini muffins - they cooked in about 15 mins. Love the cranberry and choc. together. Made for the Comfort Cafe July 09

momaphet July 30, 2009

These are ingredients that I don't usually have on hand. I was able to get just what I needed at the bulk food bins at the grocery store. I am glad I made these. There is a great blend of flavors and textures in these muffins. Made for Summer Comfort Cafe.

Lavender Lynn July 28, 2009

I was searching ingredients to use up some buttermilk. Imagine my surprise when I found this recipe with all it's crazy ingredients & I had them all on hand! Well, I didn't have any cake flour left, so I used bread flour that I sifted twice. Everyone loved these muffins. They were moist & very flavorful. They had a beautiful balance between sweet & tangy with the ginger (I used homemade crystallized ginger), cranberries & white chocolate. Be sure to spray the muffin tins with non-stick cooking spray first. Since it wasn't noted I sprayed 6 cups & left 6 dry. I used a 2-1/2 inch ice cream scoop & one scoop filled each muffin cup perfectly. There was exactly enough batter for 12 cups. I baked mine for 20 minutes & they tested done with the toothpick, but after cutting one open, it was a tad bit moist, I think they could have gone another 3 minutes in the oven. We still ate them immediately with no regrets! Thanks for posting this, Elly. I've already forwarded the recipe to my mom.

**Tinkerbell** July 13, 2008