Preheat the oven to 350 degrees. Prep a muffin tin with parchment paper and set aside.
Using a stand mixer with the paddle attachment, beat the butter on medium speed until smooth, about 1 minutes. Add the sugar and beat until creamy, about 2-3 minutes.
Add eggs, one at a time, making sure the eggs are fully incorporated between each addition. Add the flour and heavy cream in 3 increments, alternating between the flour and the cream. Add vanilla, then add the macadamia nuts, and mix on low until just combined.
Using a large cookie scoop, scoop batter into parchment-lined muffin tin. Sprinkle the tops of each muffin with chopped macadamia nuts.
Bake for approximately 25-30 minutes, or until a toothpick placed in the center comes out clean.
