Blueberry White Chocolate Macadamia Muffins

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

Original recipe makes 12 muffins

Ingredients

Crisco® Original No-Stick Cooking Spray
2 (7 ounce) packages Martha White® Blueberry Flavored Muffin Mix
1 cup milk
1/2 cup white baking chips
3/4 cup chopped salted macadamia nuts
Topping:
1/3 cup white baking chips
1 teaspoon milk

  • PREP

    8 mins

  • COOK

    16 mins

  • READY IN

    25 mins

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.

Nutrition

Calories: 281 kcal
Carbohydrates: 34.2 g
Cholesterol: 9 mg
Fat: 15.2 g
Fiber: 0.7 g
Protein: 3.2 g
Sodium: 172 mg

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