Raspberry White Choc Macadamia Muffins

by Katrina - The Organised Housewife

I was giving my pantry a clean out and found I had an abundance of Macadamia’s which I thought I should use up.  Good predicament to be in, as I LOVE macadamias which are best described as the nut with a creamy flavour and velvety crunch.  These Raspberry White Choc Macadamia Muffins are a nice sweet treat to have with a cuppa or give to the kids as an after school snack.

These Raspberry White Choc Macadamia Muffins are a nice sweet treat to have with a cuppa or give to the kids as an after school snack.  

Like I do with all my muffins I put them into the freezer the day I baked them.  Then when I’m ready to eat them I leave them on the kitchen bench for an hour to thaw, pop them in the microwave to defrost or simply place into the kids lunchboxes (our school doesn’t have a nut free policy) frozen and they are usually defrosted by lunch time.

These Raspberry White Choc Macadamia Muffins are a nice sweet treat to have with a cuppa or give to the kids as an after school snack.  

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Raspberry White Choc Macadamia Muffins

  • Author: Katrina Springer
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 1x

Ingredients

Scale
  • 2 cups self-raising flour
  • 2/3 cup caster sugar
  • 1 egg
  • 125g butter, melted
  • 2/3 cup milk
  • 1/2 cup white chocolate chips
  • 1/2 cup macadamias, roughly chopped
  • 1 cup frozen raspberries

Instructions

  1. Preheat oven to 180°C, fan forced.
  2. Line a 12-hole muffin tin with muffin patty cases,
  3. In a large bowl add flour, sugar, egg, butter and milk. Mix to combine.
  4. Add macadamia’s, choc chips and raspberries, gently fold through.
  5. Spoon mixture evenly into muffin cases.
  6. Bake in the oven for 18-20 minutes or until golden.
  7. Stand in pan for 5 minutes, then put onto a wire rack to cool.

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Thank you to Australian Macadamias for sending me a delicious supply of fresh Macadamias to bake with.


MORE MUFFIN RECIPES YOU MAY ENJOY

MANGO MACADAMIA MUFFINS – These Mango Macadamia Muffins are super delicious and moist with a delightful crunch of macadamia. View my Mango Macadamia Muffins recipe here. 

 

These Mango Macadamia Muffins are super delicious and moist with a delightful crunch of macadamia. Your chance to win 1 of 3 Mr KP Mango trays with Apron and Recipe cards.CHOCOLATE CHIP ZUCCHINI MUFFINS – These Choc Chip Zucchini muffins are moist and tasty! Freezer friendly, and make a perfect snack for the kids school lunchboxes. View my Choc Chip Zucchini muffin recipe here. 

These Raspberry White Choc Macadamia Muffins are a nice sweet treat to have with a cuppa or give to the kids as an after school snack.  

 

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5 comments

Rajni Palvai February 1, 2018 - 7:31 PM

very tasty , easy and yummy recipe!

Reply
Katrina - The Organised Housewife February 2, 2018 - 8:58 AM

Very yummy aren’t they Rajni

Reply
Australian Macadamias February 5, 2018 - 9:15 AM

Thank you for creating simple recipes that makes going back to school much easier!!

Reply
ES May 12, 2020 - 8:03 AM

Made these, froze them – first days they were fab. the second day , one of my girls came home with her muffin showing me one of the raspberries was mouldy and had white fluff. Had to throw the rest of them out. And no, the raspberries were fresh when I put them into the mix and i freezed them the same day. Very upset and dissapointed.

Reply
Katrina - The Organised Housewife May 12, 2020 - 2:19 PM

Oh no that’s terrible. I believe the only way this could happen is if there was some mould on the raspberries before they were frozen or if your freezer wasn’t working properly. Mould won’t grow below freezing point, but could easily survive the process. If you have ice in your fridge, I would presume it was the raspberries. I hope this helps. Kat x

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