raspberry, macadamia and white chocolate muffins

splitaerial2

I like muffins. They’re ridiculously simple to make, quick to cook and easy to eat. However, despite muffins being in my regular baking repertoire, I’ve never posted a recipe. Why? Well… muffins are usually my go-to ‘quick fix’ option when I need to bake and don’t have available cooking time for a cake. Within half an hour, the muffins are mixed, baked and gently packed in paper for transport.

As any food blogger would know, taking photographs for a post slows down the cooking process considerably, so muffins never really hit my blogging radar. Until now. This muffin recipe is too good not to share.

macas macasmp

Based on this recipe from taste.com.au, my version of the classic raspberry and white chocolate muffin is studded with macadamia nuts, white chocolate buttons and rosy fruit. The batter is moistened with toasty macadamia oil and buttermilk, both of which are absorbed and retained by the additional coconut flour.

Raw sugar balances the tartness of the raspberries, whilst a sprinkle of demerara sugar creates crunch on the golden muffin top. When eaten warm from the oven, they’re positively heavenly… warm, gooey white chocolate contrasts against tart raspberry, moist coconut and earthy macadamias in a joyous tumble of flavour and texture.

oilmilk oilmilkmix

I took all eighteen of these muffins to my workplace as a Monday sweetener. Their box was empty by morning tea time and eleven emails soon arrived in thanks (plus two door drop-in’s calling for my entry to The Great Australian Bake-Off).

So, needless to say, if you’d like to win friends and make office alliances, make these muffins. They’re quick, easy and absolutely delicious. They’ve never failed me yet.

berries

done1

Raspberry, Macadamia and White Chocolate Muffins

Adapted from this recipe at Taste.com

Makes 18 medium-sized muffins

  • 1 cup (about 200g) white chocolate buds
  • 1 1/2 cups (310g) raw caster sugar
  • 3 cups (450g) self-raising flour
  • 1 cup (150g) organic coconut flour
  • 1 cup (250ml) macadamia oil
  • 1 1/2 cups (375ml) buttermilk
  • 1 cup (160g) raw macadamias, crushed lightly in a mortar and pestle
  • 2 cups (250g) frozen or fresh raspberries
  • 2 free-range eggs, lightly whisked
  • demerara sugar, for sprinkling (if desired)

Preheat your oven to 200 degrees C (360 degrees f). Line 18 (one 12-hole and one 6-hole muffin tray) muffin pans with paper cases.

muffincases1

In a large bowl, combine the white chocolate, sugar, flours and macadamia nuts. Gently fold in the raspberries (don’t worry if some of them get crushed, it creates a lovely rosy hue upon baking). Make a well in the centre.

flours

mix

Whisk the egg, oil and buttermilk together in a jug. Pour the mixture into the well in the centre of your flour mixture, then gently stir until just combined.

mixing

Spoon the mixture evenly into each paper case, ensuring that the chocolate, nuts and berries are evenly distributed.

filling

filled2Sprinkle each muffin top with some demarara sugar. Transfer trays into the oven and bake for 20-30 minutes or until golden and cooked through (insert a skewer into the centre of a large muffin; it should come out with only moist crumbs attached). splitaerial2Cool the muffins for 5 minutes before removing them from their trays. They’re wonderful served warm with a hot cup of coffee.

splitbackempty

122 responses

    • Thanks Susan! They’re really easy to make, just cut squares of parchment and fold the sides in, then a couple more folds and you’re done! Baking paper is much cheaper than the coloured liners too (and you don’t end up with muffin stuck all over them!) x

      • Oh, yes! We have beautiful raspberries in the summer. Also, blackberries, which tend to stay a bit longer. People grown them in their gardens, but since they are so fragile, they are pretty pricey. I still indulge in them. So tasty!

    • Haha, you’re the only one that picked it Graz! I couldn’t sleep so I worked on this post through the night and posted it at around 4.00am! Very observant. You get extra points (and a muffin if you didn’t live so dar far away)!

    • Haha, it’s amazing how fast food disappears in my workplace. Sweet treats in particular! You should definitely get your hands on some macadamias, they’re absolutely delicious. We’re spoilt over here as they’re a native nut (which makes them much cheaper) but hopefully you can find some to bake with! I also love them dipped in chocolate xx

    • Thanks Gab… yep, I have a bit of an obsession with macadamias, I love them. Particularly when they’re chocolate covered, but eating them in a chocolatey muffin is almost as good! x

  1. Have never seen macadamia oil before. Presumably it’s for sale over here – but where?! Anyway, especially loving the photo of the empty paper cases. But can’t figure how you have those (in the round) and a base to them all at the same time. Yes, just call me blonde!

    • Not sure whether it’d be easy to find in the UK Johnny… we can get it easily in supermarkets over here in Australia, I guess cos the nut itself is native to the country :) Re the empty parchment cases… I think I’m more blonde than you as I am trying to figure out what the conundrum is! The cases have an almost-round base due to the folding technique (I should really do a tutorial as quite a few people have commented) and they sit quite well in the muffin pans. When the muffins bake, the mixture expands and creates a perfect round. Works well! :)

    • It’s so good isn’t it? I never get sick of it! I’m hoping to make some raspberry and white chocolate blondies over the next couple weeks too. Thanks for the comment :) x

    • Haha, I wish we shared an office too! I think I’d pop in regularly for chats with you Jen :) Re the bake off, I’m not sure… I am terrible in front of a camera. I think I’d mess everything up due to performance anxiety! xx

  2. Macademia oil and coconut flour! Your beautiful muffins are introducing me to all kinds of new and wonderful ingredients, Laura. I think you’d be a shoo-in for the Bake Off!

    • Naw, thanks lovely Stace! The macadamia oil is wonderful, I use it to cook prawns and other seafood for this subtle nutty flavour. So good! Also fantastic in all sorts of salads (like baby spinach and rocket with strawberries, toasted macadamias, blue cheese and macadamia oil dressing). Thanks for the lovely comment! xx

  3. Wow, I love every ingredient in this recipe, Laura, and I love the texture and colorfulness of your muffins!
    They look delicious – great photography as always :-)
    Yum! :-)

    • Thanks so much Stefano! Haha… argh, I did think when I was making these that I’ve put the dreaded coconut in again! ;) If you and Francesca try them, feel free to eliminate the coconut and just increase the SR flour! I always appreciate you stopping by my friend!

  4. To be one of your coworkers! I can certainly see why they were gone within minutes! Macadamia oil sounds heavenlyyy. Lovely photography, as always! And please enter the bake off! I’d love to hear about you winning :)

    • Haha, I dread that I would lose terribly Erika! I perform horribly in pressurised situations with cameras (even when friends are taking the footage) so I think I would probably drop a cake or something similarly embarrassing! But… I’ll think about it ;) Thanks for the lovely comment as always! x

    • Is it available where you are Wendy? I feel like I should be everyone’s personal macadamia oil supplier after writing this post, I never thought about how spoiled we are in Australia to buy it in supermarkets! Thanks for the sweet comment xx

  5. I saw your post’s title and thought we were in for a treat — then I saw the photo! Wow! Your muffins look far better than I had imagined, Laura. Like you, I love muffins and usually freeze most lest I eat them all within 2 days, or so. This would be especially true if I made these. How ever do you manage not to eat them all?

    • Haha, if I didn’t take them to work I’m sure I would’ve eaten them all John! I try to limit myself to two muffins in each batch (as my freezer is absolutely stuffed with all sorts of remnants of sauce, stock, shortcrust pastry dough etc so I can’t save them!). Thanks for the kind words as always, I appreciate it :)

  6. Your workmates are so lucky! I love white chocolates with macadamia nuts. They are a pair made in heaven. I’ve been looking for macadamia oil in our supermarkets but I haven’t had any luck yet.

    • Thanks Dolly, I completely agree! The brand in the picture (Suncoast Gold Vitality) was purchased from Coles, it seems to be a regular stock item in the supermarkets over here… hopefully they’ll add it at your local supermarket soon, as it’s much cheaper than getting it from gourmet food stores x

    • The brand in the picture (Suncoast Gold Vitality) was purchased from Coles, it seems to be a regular stock item in the supermarkets over here. Hopefully your local supermarkets might stock it? Otherwise it’s quite easy to get from gourmet food stores (but much more expensive, unfortunately!) x

  7. I love muffins and especially love their simplicity. These muffins look so amazing and actually remind me of one of my favorite scones. They did not have macadamia nuts but were a very soft scone, more like muffins than some dry scones. Love the recipe!

    • Hi Lilly Sue! Definitely agree re the simplicity of muffins. Mix, pour, bake… ready in no time :) I imagine that this mix would be wonderful in American-style scones (which seem to be different to the British style ones we have over here). I had some similar ones in Starbucks when I visited a few years ago, so good! x

  8. Lovely–these remind me of a “bar” (an american sheet-pan-cookie-concoction) that I found in a magazine a decade or more ago, which I’ve stopped making because it’s full of unhealthy ingredients like baking chips and shortening with hydrogenated trans-fats. This sounds like more wholesome substitute I’ve been looking for.

    I’ve never seen muffin paper folded like that–very clever! We use pre-formed cupcake wrappers, with a zillion little pleats that tear away too much of the good part of the muffin. I’m going to borrow your idea.

    • I think I’ve tried one of those American bar cookies before… I know what you mean about the delicious but very unhealthy aspects of them! These muffins are predominantly filled with good fats so I definitely feel ok about eating them in moderation. Hope that they tick all the right boxes for you! :) As for the parchment cups, it’s my favourite way to bake muffins. The little pleated cups are for sale over here too but I’ve experienced the same problems as you with them… I hate having my muffin stuck all over the paper! The parchment version is very easy to make. I do need to do a tutorial though, as quite a few people have asked for one! x

  9. I am a sucker for white chocolate. I really like it in baked goods and with tart pairings, like the raspberries. These muffins are gorgeous Laura! A sure contender for the Australian Bake off for sure! Oh, and I adore macadamias too, so everything about this muffin appeals to me, not to mention how beautiful they are!

    • Aw Nazneen you are too sweet my dear! I feel exactly the same about white chocolate; I like it in baked goods but I find it too sweet by itself. The raspberries and macadamias offset the sweetness perfectly in these little muffins. Thanks again for the lovely comment! xx

    • Thanks so much John! I’m lucky as we’ve just hit summer here in Australia… the nights are getting a bit longer so it’s perfect photo lighting when I get home from work :) The muffins were definitely delicious!

  10. I’m with you on muffins…with little effort you can do gorgeous things with them. Just like this one! Recently I made white chocolate blueberry muffins..I look for excuses to sneak in a little white chocolate in sweet recipes. Love your paper cases and the 2nd last picture…can I dive into the screen!

  11. These do look amazing, Laura! And I absolutely love how you have folded the parchment. You should do a tutorial on that! Thanks for sharing this recipe!

    • That’s a great idea David, I didn’t actually think about the parchment being a special thing til people commented! I far prefer it to regular muffin cups :) Will see what I can do! Thanks

  12. I agree and love muffins too Laura!! I make them all the time and they usually consist of chocolate, haha! I’ve never had macadamia nuts in muffins. It’s sounds very interesting and I bet it gives a wonderful surprising crunch. They look just delicious!!

    • Nothing beats chocolate in muffins Brandi! ;) The macadamias were really good, they have this awesome buttery richness that goes perfectly with white chocolate. Thanks for the sweet words xx

    • Naw, thanks Azita. The liners are my favourite way to make muffins, so easy to get them out in one piece (plus transportability is a bonus!). I am a sucker for raspberries xx

    • Haha, I wish I did too Pam! Though I am pretty happy with granola most of the time too ;) The muffins are delicious, hopefully you can find macadamia oil where you are? Hugs xx

  13. Smile. I bet you are so popular at work! These look so good. And I agree..you can’t go wrong with muffins. I love the chocolate, berry and nut combo! Thank you for sharing! Here’s to a wonderful first week of December!

  14. Oh gosh Laura this is like my dream muffin, those beautiful ingredients! I always get jealous with all these forest fruits as (apart from strawberries in spring) they’re quite impossible to get here. Its funny how you say muffins are so quick to make as I always have some kind of bad luck. My last bout of muffin bad luck was last night I was just about to pour them in the molds when the lights went off! Ok, so one hour later, still in the dark I nearly turned them into in-the-dark-pancakes (we have a gas stove) when the lights came back on! xx

    • It’s hard to get berries here in Australia too. Strawberries are available all year round but other forest fruits are only available fresh in summertime… luckily we can get frozen ones for the rest of the year (except cranberries! I’d love to get fresh OR frozen ones but they’re not imported). Re the muffin incident, argh! I had a similar thing happen during a powercut when I was roasting chicken. I ended up throwing it out as the power was off for too long (I don’t trust lukewarm chicken for a minute!). Glad that you were able to save them! xx

      • Actually a lovely blogger from Spain recently whispered to me that she gets her forrest fruit in the frozen section of some supermarket too. So thats where I’ll need to keep an eye out for! xx

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Cashew Kitchen

vibrant food. quiet soul. wild at heart.

Brooklyn Homemaker

modern classic recipes, story telling, and a little bit of history. Oh yeah, and schnauzers.

better than a bought one

as homemade should be

My Sweet Precision

Where flour, butter, and sugar collide

The Veggy Side Of Me

Deliciousy Green...

%d bloggers like this: