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.
Servings: 18 Muffins
Calories: 192kcal
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.
Video
Notes
Adding the dry ingredients to the 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.
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).
