Mango Muffins

4.60 from 5 votes

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.

Prep Time12

Cook Time18

Total Time30

Course: Breakfast, Snack

Cuisine: American, Asian

Keyword: easy mango muffins, mango muffins

Servings: Muffins

Calories: 192kcal

Author: Maricel

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

US Customary - metric

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.

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).

Nutrition