2 c. cake flour
1 c. plus 1 tbsp. sugar
1/2 c. finely ground roasted salted macadamia nuts (about 2 oz.)
1/4 tsp. baking powder
Pinch of salt
10 tbsp. (1 1/4 sticks)
unsalted butter, room temperature
2 eggs, beaten to blend
1/4 c. milk
1/4 c. chopped roasted salted macadamia nuts (about 1 oz.)

Preheat oven to 400 degrees. Line twelve 1/2 cup muffin cups with paper baking cups. Mix first 5 ingredients in large bowl. Add butter and cut in until mixture resembles coarse meal. Add eggs and milk; stir until combined. Divide batter among cups. Sprinkle with 1/4 cup chopped macadamia nuts. Bake 10 minutes. Reduce heat to 350 degrees. Bake until tester inserted in centers comes out clean and tops are golden brown, about 20 more minutes. Turn muffins out onto racks and cool. Serve warm or at room temperature.