White Chocolate-Macadamia Nut Muffins

Recipe by Lorraine of AZ
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READY IN: 40mins
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • With the rack in the center of the oven, preheat oven to 400 degrees. Lightly butter twelve 3-1/2 inch muffin cups, or line with paper liners.
  • In a large bowl, combine the flour, brown sugar, baking powder and salt.
  • In another bowl, whisk together the milk, butter vanilla, and egg.
  • Make a well in the center of the dry ingredients. Gradually stir in the liquid ingredients just until combined. Do not overstir.
  • Stir in the white chocolate chips, nuts and coconut.
  • Spoon batter into prepared muffin cups, filling to the top.
  • Bake in preheated oven about 20 minutes or until muffins are a very light brown and a cake tester inserted in the center comes out clean.
  • Cool muffins in pan on wire rack 5 minutes. Remove muffins from the pan and eat while warm or serve cooled to room temperature on rack.
  • Store in an airtight container up to 2 days or freeze up to 1 month.
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