White chocolate and macadamia nuts are a popular muffin combination but macadamia nuts can be hard to come across when you need them for a specific baking project. It is always best, in my opinion, to keep a stock of your favourite nuts handy in the fridge, stored in zip lock bags or airtight containers, to prevent them from turning rancid. I usually tag them with colour coded labels to make it easier to reach for the correct bag when I’m in the middle of baking frenzy and do not have to spend hours looking for my ingredients. This recipe, from Women’s Weekly Home Baked, is almost frugal in its composition and relies mainly on the high nuts & chocolate content but I found the batter a bit stiff and adjusted the amount of butter and eggs [and chocolate!] to give my finished muffins the fluffy, cake-like consistency I was looking for.



2 cups (300g) self-raising flour

2/3 cup (150g) caster sugar

100g white chocolate, chopped

1/2 cup (75g) macadamia nuts

100 g unsalted butter, melted

3/4 cup (180ml) full cream milk

1 tablespoon (15ml) white vinegar

2 medium eggs, room temperature

1/4 cup (50g) white chocolate chips


  • Coarsely chop the macadamia nuts into quarters and toast them until golden brown.

  • Grease 6 hole (3/4 cup/180ml capacity) muffin pan or line the holes with paper cups.

  • Sift self raising flour in a large mixing bowl and stir in sugar. Make a well in the centre.

  • Combine butter, milk, vinegar and eggs together and pour into well. Stir until combined.

  • Fold in chopped macadamia nuts and chopped white chocolate into the muffin batter.

  • Spoon the batter into the prepared pan and top the mixture with white chocolate chips.

  • Preheat the oven to 190°C (170°C fan-forced). Bake for about 25 minutes until golden.

  • Leave the baked muffins to cool slightly on wire rack before serving. Makes 6 muffins.

White Chocolate & Macadamias