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Mango Muffins

These easy Mango Muffins are delicious, moist, and fluffy. It’s packed and bursting with mango flavor. Made of fresh or frozen mango and 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.

Mango muffins made of fresh mango and dried mangoWhat 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, Kitchen Scale if you have or use 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 complement 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.

Mango muffins with fresh mango

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 

Mango puree fresh or frozen for muffinsFor 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 mango in Asian stores or on the International aisle of supermarkets.

Chopping dried mango for muffinsStep 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

Creaming butter oil sugar for mango muffinsIn 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.

Creamed butter with eggsAdd 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.

Adding mango puree in mango 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.

Mango muffin batter with rubber spatulaStep 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.

Ready to bake mango muffin batterStep 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 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.

Mango muffins moist fluffy textureStoring

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.

Mango Muffins showing moist crumbsMore Muffins Recipes

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Cranberry Orange Muffins

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Mango muffins

Mango Muffins

These easy Mango Muffins are delicious, moist, and fluffy. It's packed and bursting with mango flavor. Made of fresh or frozen mango and dried mango is added for texture and a delightful bite. It's wonderful to serve for breakfast or a snack with a pair of coffee or tea.
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4.60 from 5 votes
Course: Breakfast, Snack
Cuisine: American, Asian
Keyword: easy mango muffins, mango muffins
Author: Maricel
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 18 Muffins

Watch How to Make It

Equipment

  • muffin pan

Ingredients

  • 1 cup mango fresh or frozen, pureed
  • ½ cup dried mango Chopped

Dry Ingredients

  • cups all-purpose flour 275 g
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • tsp ground nutmeg

Wet Ingredients

  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • vegetable oil
  • 2 eggs at room temperature
  • ½ cup sour cream or yogurt
  • 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 powder
    ½ tsp baking soda
    ½ tsp salt
  • Prepare the wet ingredients and bring the cold ingredients to room temperature.
    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
  • 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

Adding the dry ingredients to wet ingredients. 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.
Nutrition Facts
Mango Muffins
Amount Per Serving
Calories 192 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Trans Fat 0.2g
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 36mg12%
Sodium 129mg6%
Potassium 49mg1%
Carbohydrates 30g10%
Fiber 1g4%
Sugar 16g18%
Protein 3g6%
Vitamin A 1015IU20%
Vitamin C 4mg5%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

2 Comments

  1. Johnetta D. Hall Wilson

    3 stars
    ” 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🥰❤️

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