Soft, tender, and packed with white chocolate chips and crunchy macadamia nuts, these bakery-style muffins come together fast—perfect for a weekend treat or make-ahead breakfast.
Why You’ll Love This Recipe
These muffins check all the boxes:
- Easy to make with pantry staples
- Balanced sweetness with rich, nutty texture
- Bake in under 15 minutes
This is a great use for that baking mix hiding in your pantry, and the white chocolate/macadamia pairing is always a win.
Ingredients
For these muffins, you’ll need:
- Whole wheat all-purpose baking mix – the base of the batter. Use your favorite brand (like Bisquick or a homemade version).
- Sugar – just enough to sweeten, but not overly rich.
- White chocolate chips – sweet and creamy pockets in every bite.
- Macadamia nuts – coarsely chopped for texture and buttery flavor.
- Half-and-half – adds richness and moisture.
- Vegetable oil – helps keep the crumb soft.
- Vanilla extract – rounds out the flavor.
- Egg – binds the batter together.
Substitutions: Swap half-and-half for whole milk or heavy cream if needed. Use chopped white chocolate bars in place of chips for a more rustic finish.
Instructions
- Prep: Preheat the oven to 400°F. Lightly grease or line a muffin tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the baking mix, sugar, white chocolate chips, and chopped macadamia nuts.
- Mix Wet Ingredients: In a separate bowl, combine the half-and-half, oil, vanilla, and egg. Beat lightly to combine.
- Combine: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir just until combined—don’t overmix.
- Bake: Spoon the batter evenly into the muffin tin, filling each cup about two-thirds full. Bake for 10–15 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Remove from oven and let the muffins rest for 1 minute in the pan before transferring to a wire rack to cool completely.
Recipe Tips
- Don’t overmix. Stir just until the batter comes together for tender muffins.
- Macadamia freshness matters. These nuts have high oil content—buy fresh and store extras in the freezer.
- Add-ins: Try folding in a bit of orange zest for a fresh twist or sprinkle turbinado sugar on top before baking for a little crunch. Need another mild nutty muffin worth your time? Check out these pistachio muffins.
What to Serve With
These muffins pair beautifully with:
- Fresh fruit or a smoothie for breakfast
- A mid-afternoon coffee or tea
- A light yogurt parfait if you’re going full brunch
How to Store
- Room temp: Store cooled muffins in an airtight container for up to 3 days.
- Freezer: Freeze individually wrapped muffins in a freezer-safe bag for up to 1 month. Thaw overnight or microwave for 30 seconds to reheat.
White Chocolate Macadamia Nut Muffins
White chocolate + macadamia = muffin magic. These easy, bakery-style muffins come together fast—perfect for weekend breakfast or snacking! 🧁✨ #BakingMadeEasy #PassTheSushi
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Breakfast
AmericanServes: 12 servings
Ingredients
- 2 1/2 cups whole wheat all-purpose baking mix
- 1/2 cup sugar
- 3/4 cup white chocolate chips
- 1/2 cup coarsely chopped macadamia nuts
- 3/4 cup half-and-half
- 3 tbs vegetable oil
- 2 teas vanilla extract
- 1 large egg - lightly beaten
Instructions
- Preheat oven to 400 degrees F. Grease a muffin tin.
- Combine baking mix, sugar, chocolate and nuts in a large bowl and mix to combine.
- In another bowl, combine half-and-half, vegetable oil, vanilla, and egg.
- Create a well in the sugar mixture and pour half-and-half mixture in.
- Stirring until dry ingredients are just moistened.
- Divide batter evenly in prepared muffin tin, filling each two thirds full.
- Bake for 10-15 minutes or until a wooden pick inserted in the center comes out clean.
- Turn muffins out from pan immediately and cool on a wire rack.
Notes
Nutrition
Serving: 1serving | Calories: 267kcal | Carbohydrates: 32g | Protein: 4g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.002g | Cholesterol: 22mg | Sodium: 344mg | Potassium: 120mg | Fiber: 1g | Sugar: 19g | Vitamin A: 78IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 1mg
Nutritional informations provided as a courtesy and is only an approximatation. Values will changes based on ingredients used.
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I’m not so sure winter actually happened this year…. Can these count as breakfast??
These muffins are full of surprise 🙂
These look fabulous! Yum!
I adore macadamia nuts! YUM!
I would eat these in a hot spring minute.
It’s the first day of Autumn down here…the Summer just finished for us, but it’s the perfect time to try warm muffins for breakfast or for tea time. Yours look delicious, maybe I can make with another nut as macadamia is not common here.
Oh, these muffins look loaded with chocolate and macadamia nuts! Yum.
White chocolate and macadamia nut cookies are my absolute favorite kind of cookies. But imagining them in muffin form is sending me to the moon righ now. What a wonderful way to celebrate the first days of spring. It’s going to be epic when I make these! 😀
I see you have turned one of my favorite cookies into a muffin – sweet!
I always like a muffin with cookie ingredients in it. I already had plenty of coffee this morning but your post made me want to brew another pot and locate the nearest white chocolate and macadamia nut muffin 😉
Yum….anything that has white chocolate and macadamia nuts is bound to be delicious!!
We were definitely in that grilling mood too, that is before the forty days and forty nights of rain hit. (I am exaggerating; we have had only two days of constant rain!) I am adding this to my muffin repertoire.
I love your muffins. When I look at that last photo it reminds me of the first time I “met” you on your brioche post. I have been hooked ever since! It’s been cold here, in fact it has snowed. It has only stuck one day but winter should be done by now. I open the windows anyway because I miss the fresh air. Poor Taylor. She gets cold easily and she follows behind me. I open the windows one at a time and she follows behind me closing them one at a time…
These look DELECTABLE, Kita!!
This is my favourite flavour combo for cookies and now I have the perfect excuse to have it for breakfast!
I love muffins with chocolate chips in them!
oh wow, these muffins are sooo full of yummy things!! i need to try these soon!