Macadamia Nut Atomic Muffins

You obviously really liked the chocolate atomic muffins, so I’m doing it again with these macadamia nut muffins. A very simple recipe but with a delicious taste reassuring by this icy weather! I add hazelnut oil to my dough for a stronger nutty flavor, but you can of course add macadamia oil if you can find it, because it’s not easy to find! With a crispy pastry on top, thanks to the addition of a streusel and crunchy nuts inside, everyone is likely to pounce on them!

Recipe for about ten atomic muffins or fifteen classic muffins:

Streusel dough:
-125g of flour
-90g of sugar
-90g of soft butter
-1 teaspoon of cinnamon
-1/2 teaspoon of ginger

Dough:
-325g of flour

-1/2

teaspoon

baking soda

-1

teaspoon

baking powder

-125g of brown vergeoise
-125g of sugar
-125g of whole ribot milk
-125g of full cream
-30g hazelnut oil (or macadamia oil if available)
-80g of neutral oil
-2 large eggs
-1+1/2 teaspoon of liquid vanilla
-140g of macadamia nuts

Preheat the oven to 190°C.
Prepare the streusel dough. Put all the ingredients in the bowl of a food processor (if not, you can do it by hand): flour, butter cut into pieces, sugar, spices.

Using the “k” of the food processor, blend to a fine powder. If not, you will have to mix by hand until you get a homogeneous and powdery mixture.

If desired, you can continue mixing to get a dough that begins to come together for a thicker streusel.

However, this heavier batter may prevent the muffin from rising. But we will probably use it for another recipe!

Set aside the streusel dough.

Prepare the muffin batter. Nothing could be easier! Put the dry ingredients in a container: flour, sugar, brown sugar, salt, yeast, bicarbonate.

In another bowl, put the eggs, ribot milk, liquid cream, vanilla, oil, hazelnut oil. Mix well.

Pour the liquid mixture over the dry mixture and mix well .

The dough is almost ready!

Crush coarsely the macadamia nuts and add them to the batter.

Grease muffin tins (with a release spray is more convenient) without excess, then place the small paper inside.

Fill the moulds with the dough and sprinkle with streusel dough. In the case of the Chicago Metallic “large crown muffin pan” (I don’t know where to buy it in France, you’ll have to search on eBay!!), you can fill it halfway with dough, sprinkle streusel in the middle, add more dough and then sprinkle streusel again. This way there will be extra streusel dough in the middle!

Bake at 190°C for 20 to 35 minutes. It all depends on the size of the muffins. Just look at the color and stick a knife inside and the blade comes out dry!