These easy Mango Muffins are delicious, moist, and fluffy. It’s packed and bursting with mango flavor. Made of fresh or frozen mango, dried mango is added for a delightful bite. It’s wonderful to serve for Breakfast or a Snack with a pair of coffee or tea.
What you’ll need to make mango muffins at home?
For the equipment: This recipe makes 18 muffins. You will need one 12-muffin pan and one 6-muffin pan with 18 muffin liners. You also need Miixing bowls, whisk, rubber spatula, and Kitchen Scale if you have or use a measuring cup and measuring spoon.
Mango– you can use fresh or frozen mango or any kind of mango you like. I preferred to use Manila mango or Ataulfo mango.
For this recipe, you will need one cup of pureed mango. You can make half a cup for one mango that weighs 185 g to 200 g. You will need 2 fresh mangoes for this recipe. If using frozen mango, you will need about 300 g to make a cup of mango puree.
For the dry ingredients:
All-purpose flour– or may use cake flour for more tender fine crumbs.
Salt– to add flavor and balance the sweetness.
Baking powder and baking soda– use both for light and fluffy mango muffins.
Ground nutmeg– it is optional, to add a warm spice flavor and it complements well with mango.
For the Wet Ingredients:
Butter– for creamy flavorful mango muffins. You may use unsalted or salted butter then reduce the amount of salt, about a quarter teaspoon to this recipe. Make sure to use softened butter or microwave for a few seconds to soften it up to room temperature.
Oil– vegetable oil or any mild-tasting cooking oil you like for moist mango muffins.
Eggs– for soft and fluffy muffins, bring them to room temperature to easily incorporate them into other ingredients.
Sour cream– it adds extra creaminess and moisture to the mango muffins.
Vanilla extract– enhances the mango flavor for tasty muffins.
How to make Mango Muffins
Making mango muffins at home is easy, and it is also a great way to use up the going-bad fresh mangoes. Otherwise, you can also peel and cut them, and then freeze until ready to use.
Step 1. Make the Mango Puree
For fresh mango– Cut the mango in between the mango seed then scrape some of the mango flesh left on the mango seed. Use a big spoon to scoop out the flesh from the mango peel then transfer it to a food processor or use an immersion blender to puree the mango flesh in a liquid measuring cup.
For the frozen mango– Puree in a blender then bring to room temperature or heat in a saucepan or microwave until room temperature.
You may use cold mango puree. However, using any cold ingredients will affect the texture of the muffin. It will not be as light and fluffy compared to using room-temperature ingredients.
For the dried mango– chop it into small pieces. Add as is or hydrate by soaking in hot water for about 10 minutes. Drain the water when ready to use. It’s optional to add in mango muffins for a chewy texture. You can find dried mangoes in Asian stores or on the International aisle of supermarkets.
Step 2. Preheat the oven to 375°F. Prepare the muffin pan line with the muffin liner.
Step 3. Prepare the dry ingredients
In a small bowl, measure, sift, and mix all the dry ingredients.
2½ cups all-purpose flour 275 g
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Step 4. Prepare the wet ingredients. Bring all the cold ingredients to room temperature to easily incorporate them into the dry ingredients.
½ cup unsalted butter softened
⅓ vegetable oil
1cup granulated sugar
2 eggs
½ cup sour cream or yogurt
1 cup mango puree
1½ tsp pure vanilla extract
Step 5. Make the Mango Muffin Batter
In a medium-sized bowl, using a whisk ( or may use a stand mixer or electric hand-held mixer) cream softened butter sugar, and oil until light and fluffy.
Add eggs one at a time until well blended then add the rest of the wet ingredients; sour cream, mango puree, and vanilla. Mix until smooth.
Add the dry ingredients to the batter in four additions. Switch to a rubber spatula and mix just until combined or until no flour is visible. You don’t want to overmix the mango muffin batter. Overmixing the batter will develop elastic gluten, making the muffins denser.
Step 6. Fill the Muffin Liners
Use a large ice cream scoop with a trigger if you have one. Otherwise, use a 1/4 measuring cup to portion the muffin batter and fill each muffin liner for about 3/4 full. For the optional topping, add hydrated chopped dried mango.
Step 7. Bake the Mango Muffins
Slide in the middle rack and bake in the preheated oven at 375°F for 18 to 22 minutes or until the top of the muffins are golden and the inserted toothpick into the muffin comes out clean. Remove from the oven and let it cool in the muffin pan for about 10 minutes. Then remove the muffins from the pan and place them on a cooling rack to cool completely or serve them warm.
Note: For dome muffins, bake at 400°F for about 12 to 15 minutes or until the top of the muffins are golden and the inserted toothpick into the muffin comes out clean. Baking time and temperature may vary with or without a fan oven. I baked these mango muffins in a conventional oven (without a fan).
Storing
Store in a sealed container or muffin container at room temperature or cool dry place, or on the counter for up to 3 days. Refrigerate for up to a week in a sealed container. Freeze for up to 3 months in a sealed container.
More Muffins Recipes
Blueberry Lemon Cream Cheese Streusel Muffins
Mango Muffins
Watch How to Make It
Equipment
- muffin pan
Ingredients
- 1 cup mango fresh or frozen, pureed
- ½ cup dried mango Chopped
Dry Ingredients
- 2¼ cups all-purpose flour 275 g
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅛ tsp ground nutmeg
Wet Ingredients
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- ⅓ vegetable oil
- 2 eggs at room temperature
- ½ cup sour cream or yogurt
- 1½ tsp pure vanilla extract
Instructions
- Make the Mango Puree For fresh mango– Cut the mango in between the mango seed then scrape some of the mango flesh left on the mango seed. Use a big spoon to scoop out the flesh from the mango peel then transfer it to a food processor or use an immersion blender to puree the mango flesh.For the frozen mango– Puree in a blender then bring to room temperature or heat in a saucepan or microwave until room temperature.
- Preheat the oven to 375°F. Prepare the muffin pan line with the muffin liner.
- Prepare the dry ingredients. In a small bowl, measure, sift, and mix all the dry ingredients.2¼ cups all-purpose flour 1 tsp baking powder½ tsp baking soda½ tsp salt
- Prepare the wet ingredients and bring the cold ingredients to room temperature.½ cup unsalted butter softened⅓ vegetable oil1cup granulated sugar2 eggs½ cup sour cream or yogurt1 cup mango puree1½ tsp pure vanilla extract
- Make the Mango Muffin Batter. In a medium-sized bowl, using a whisk ( or may use a stand mixer or electric hand-held mixer) cream softened butter sugar, and oil until light and fluffy. Add the dry ingredients to the batter in four additions. Switch to a rubber spatula and mix just until combined or until no flour is visible.
- Fill the Muffin Liners. Use a large ice cream scoop with a trigger if you have one. Otherwise, use a 1/4 measuring cup to portion the muffin batter and fill each muffin liner for about 3/4 full. For the optional topping, add hydrated chopped dried mango.
- Bake the Mango Muffins. Slide in the middle rack and bake in the preheated oven at 375°F for 18 to 22 minutes or until the top of the muffins are golden and the inserted toothpick into the muffin comes out clean. Remove in the oven and let it cool in the muffin pan for about 10 minutes. Then remove the muffins from the pan and place them on a cooling rack to cool completely or serve them warm.
Notes
” I CAN’T WAIT TO MAKE THESE MUFFINS, I ❤️ MANGOES, AND I KNOW I’LL LOVE ❤️ THE MANGO MUFFINS!!!”
😍Thank you🥰 Glad to know you ❤️ Mangoes😊 Me too. You can find more recipes here made with mango🥰❤️