Strawberry White Chocolate Macadamia Nut Muffins

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I have a confession . . . I’ve never been a fan of strawberries. Now, I know that makes me a total weirdo in the baker universe and I have accepted this fact. BUT. I am however, a fan of the flavor of strawberries. So I may just be okay after all, right? Good. Now that I’ve gotten that off my chest, here is a list of reasons why I love these muffins:

1. I love muffins.

2. They are pinkish in color.

3. They make for a perfect breakfast item or anytime snack item.

4. They have an absolutely allurrrrrrrring flavor.

In order for you to share in the experience this muffin enchantment, here is how to make them!

Throw a pound of hulled strawberries into a food processor with 1/4 cup of strawberry liquor or raspberry liquor or orange liquor or really any type of fruity liquor will do. I happened to use raspberry liquor since it was all I had in my cabinet. Process it until smooth, then strain the puree to take out the seeds. I got about 1 1/4 cups of puree out of this. Set it aside for now.

Combine 4 cups of all-purpose flour, 1 1/2 cups sugar, a tablespoon of baking powder, 3/4 teaspoon baking soda, and 1/2 a teaspoon of salt.

In a 4-cup measure or separate bowl, stir together 1 1/4 cups milk with 2 eggs and 2 sticks of melted butter. With the mixer on low speed, slowly pour the milk mixture into the dry mixture, then pour in the strawberry puree. Purty purty colors. Mix until just combined.

Fold in 2 cups of white chocolate chips and 1 cup of chopped macadamia nuts. Why do I have such a love for pink batter?

Pour the batter into greased muffin cups until they’re about 3/4 full. I used jumbo muffin pans because big muffins > small muffins.

Bake at 375 for about 25 minutes until golden brown then wait about 10 minutes before turning them out. It should be a rule that every day starts out with fresh-baked muffins on the table. Mornings would be significantly better for this reason.

These muffins have such a good flavor and moist texture that they almost can’t be held at the same level as regular muffins. Served warm with a pat of butter or a drizzle of honey and these would make for one fine fine breakfast or maybe even dessert. Or whenever you need a happy pick-me-up.

Strawberry White Chocolate Macadamia Nut Muffins

Source: All Things Sweet original recipe

Yield: 12 large muffins

Ingredients:

1 pound fresh strawberries, hulled and halved

1/4 cup Framboise raspberry liquor

4 cups all-purpose flour

1 1/2 cups sugar

1 tbsp. baking powder

3/4 tsp. baking soda

1/2 tsp. salt

1 1/4 cups milk

2 eggs

1 cup (2 sticks) unsalted butter, melted

2 cups white chocolate chips

1 cup macadamia nuts, chopped

 

Preheat oven to 375 degrees F. Grease a muffin pan and set aside.

In the bowl of a food processor fitted with a steel blade, process the strawberries with the Framboise until smooth. Sieve the puree through a fine-mesh strainer to remove the seeds (if it’s a little thick you may have to press it through with a spoon or rubber spatula). Pour the sieved puree into a separate bowl or cup and set aside.

In the bowl of an electric mixer, stir together the flour, sugar, baking powder, baking soda, and salt. In a 4-cup measuring cup or separate bowl, stir together the milk, eggs, and melted butter. With the mixer running on low speed, slowly pour in the milk mixture, then pour in the strawberry puree and mix until just combined. Fold in the white chocolate chips and macadamia nuts with a rubber spatula.

Spoon the batter into the cups of the muffin pan until about 3/4 full. Bake for 20-30 minutes until golden brown and a toothpick inserted comes out clean. Let muffins cool in the pan for 10 minutes before turning out.