John Myers
Macadamia Muffins with White Chocolate and Salted Caramel
The perfect macadamia muffins with white chocolate and salted caramel recipe with a picture and simple step-by-step instructions.
- 120 g Chocolate white
- 120 g Butter
- 1 Egg
- 1 Egg yolk
- 45 g Sugar
- 120 g Flour
- 45 g Milk powder
- 0,25 Pck. Baking powder
- 130 g Macadamia nuts
- 130 g Chocolate drops made from white couverture
- Salted caramel for the topping
- Melt the chocolate and butter over the not too hot water bath and stir well together. Halve the nuts and set aside 18 halves for decoration.
- In a bowl, whip the egg, yolk and sugar until frothy. Sieve the flour, milk powder and baking powder into a bowl and mix the nuts and chocolate chips with it. Then fold in the egg mixture with a whisk. Only when everything has mixed well, fold in the butter and chocolate mixture.
- Preheat the oven to 180 ° circulating air. Gently butter the (silicone) muffin molds and fill in the batter to just below the edge. The baking time on the middle shelf is approx. 20 – 25 minutes. Make a wooden stick test. No more dough should stick to it when it is pulled out. The muffins should be golden brown.
- After baking, let the molds rest briefly on a grid and, while they are still very warm, sprinkle a thick dab of salted caramel on each tart (or 1 teaspoon) and place 2 nut halves on top. The heat makes the caramel liquid, soaks in the muffins and gives them a very special “kick” ……. super tasty, but nothing for “calorie counters” ….. makes you happy though .. … ;-))))))), therefore “so what” ………………
- For making your own salted caramel, here is the link: Caramel cream with salt
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