Macadamia and pineapple muffins



  • 2 1/4 cups (335g) self-raising flour, sifted
  • 1/2 cup (110g) raw sugar, plus 1 tablespoon extra
  • 1 cup chopped macadamia nuts (see notes)
  • 125g unsalted butter, softened
  • 2 tablespoons honey, plus extra to serve
  • 1 cup (250ml) buttermilk
  • 440g canned crushed pineapple in natural juice, well drained
  • 1 egg, lightly beaten
  • Low-fat yoghurt, to serve


  1. Preheat oven to 190°C (not fan-forced).
  2. Line a 12-hole muffin pan with paper cases.
  3. Place flour and sugar in a large bowl with half the macadamias, then set aside.
  4. Melt butter with honey in a small saucepan over low heat. When melted, remove from heat and add the buttermilk and pineapple.
  5. Stir to combine, then add egg. Make a well in centre of dry ingredients and pour in buttermilk mixture. Fold in to just combine, then pour mixture into muffin pan.
  6. Combine remaining nuts with extra tablespoon of raw sugar and sprinkle over the muffins. Bake for 20-25 minutes, until golden and cooked through.
  7. Remove from the oven and allow to cool for 5 minutes.
  1. Serve warm with extra honey and yoghurt, or dust with icing sugar if desired.

Shop for roasted macadamias in our online store.

Recipe inspiration from our friends at Delicious magazine.