Blueberry White Chocolate Macadamia Muffins recipe

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Ingredients

Crisco® Original No-Stick Cooking Spray
2 (7 ounce) packages Martha White® Blueberry Flavored Muffin Mix
1 cup milk
½ cup white baking chips
¾ cup chopped salted macadamia nuts
⅓ cup white baking chips
1 teaspoon milk

Nutrition Info

280.9 calories
carbohydrate: 34.2 g
cholesterol: 9.3 mg
fat: 15.2 g
fiber: 0.7 g
protein: 3.2 g
saturatedFat: 5.4 g
servingSize: -
sodium: 172 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oven to 425 degrees F. Spray 12 medium muffin cups with no-stick cooking spray or line with paper baking cups.

  2. Stir together muffin mix and 1 cup milk in large bowl just until moistened. Fold in 1/2 cup baking chips and 1/2 cup macadamia nuts. Fill muffin cups about 3/4 full. Sprinkle 1/4 cup macadamia nuts over batter. Bake 13 to 16 minutes or until light golden brown. Cool 2 to 3 minutes in pan. If not using liners, loosen sides of muffins with knife. Remove from pan.

  3. Microwave 1/3 cup baking chips and 1 teaspoon milk in uncovered microwave safe bowl on MEDIUM-HIGH power for 45 seconds. Stir until smooth. If necessary, microwave in 15 second intervals until chocolate is melted. Drizzle over muffins.

Recipe Yield

12 muffins

Recipe Note

These quick blueberry muffins with white chocolate chips and macadamia nuts are drizzled with more white chocolate for a delicious snack.

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