These Mango Muffins are a delightful blend of fresh and dried mango, offering a burst of tropical flavor in every bite. Perfect for breakfast, a snack, or even dessert, these muffins are moist, fluffy, and easy to make. The combination of fresh mango puree and chopped dried mango adds a rich and fruity taste that mango lovers will adore.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 18-22 minutes
- Total Time: 40-45 minutes
Ingredients:
Mango Puree:
- 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 cup vegetable oil
- 2 eggs, at room temperature
- ½ cup sour cream or yogurt
- 1½ tsp pure vanilla extract
Directions:
- Make the Mango Puree:
- For fresh mango: Cut the mango around the seed, scoop out the flesh, and transfer it to a food processor or use an immersion blender to puree.
- For frozen mango: Puree in a blender, then bring to room temperature or heat in a saucepan or microwave until room temperature.
- Prepare the Dry Ingredients:
- Preheat the oven to 375°F (190°C). Line a muffin pan with muffin liners.
- 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, and ⅛ tsp ground nutmeg.
- Prepare the Wet Ingredients:
- Bring the wet ingredients to room temperature: ½ cup unsalted butter, ⅓ cup vegetable oil, 1 cup granulated sugar, 2 eggs, ½ cup sour cream or yogurt, 1 cup mango puree, and 1½ tsp pure vanilla extract.
- Make the Mango Muffin Batter:
- In a medium-sized bowl, using a whisk (or a stand mixer or electric hand-held mixer), cream the softened butter, sugar, and oil until light and fluffy.
- Gradually add the dry ingredients to the batter in four additions, mixing just until combined or until no flour is visible.
- Fill the Muffin Liners:
- Use a large ice cream scoop with a trigger or a 1/4 measuring cup to portion the muffin batter, filling each muffin liner about 3/4 full. Add hydrated chopped dried mango on top if desired.
- Bake the Mango Muffins:
- Place the muffin pan on the middle rack and bake in the preheated oven at 375°F (190°C) for 18-22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool in the muffin pan for about 10 minutes. Then transfer the muffins to a cooling rack to cool completely or serve warm.
Notes:
- Avoid Overmixing: Mix just until combined to prevent the muffins from becoming dense.
- For Dome Muffins: Bake at 400°F (200°C) for about 12-15 minutes. Adjust baking time and temperature based on your oven type (fan or conventional).
Serving Suggestions:
- Serve these muffins warm with a pat of butter or a drizzle of honey.
- Pair with a cup of coffee or tea for a delightful breakfast or snack.
Cooking Tips:
- Ensure all wet ingredients are at room temperature for better mixing.
- You can add a sprinkle of cinnamon or nutmeg on top before baking for extra flavor.
Nutritional Benefits:
- Mango: Rich in vitamins A and C, and antioxidants.
- Whole Grains: Using oats and whole wheat flour adds fiber.
- Dairy: Sour cream or yogurt provides protein and calcium.
Dietary Information:
- Vegetarian: This recipe is suitable for vegetarians.
- Gluten-Free Option: Substitute with gluten-free flour if needed.
Nutritional Facts (per serving):
- Calories: 220
- Protein: 4g
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
Storage:
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
Why You’ll Love This Recipe:
- Flavorful: Bursting with the tropical taste of mango.
- Moist and Tender: Perfectly balanced with a soft, fluffy texture.
- Easy to Make: Simple steps and ingredients.
Conclusion: These Mango Muffins are a delicious and nutritious treat that can be enjoyed any time of day. Whether you serve them for breakfast, a snack, or dessert, they are sure to impress with their tropical flavor and delightful texture. Enjoy baking and savoring these wonderful muffins!
Frequently Asked Questions
- Can I use other fruits instead of mango?
- Yes, you can substitute with fruits like pineapple, peach, or apricot.
- Can I make these muffins vegan?
- Yes, use flax eggs, plant-based yogurt, and vegan butter.
- Can I add nuts to the muffins?
- Yes, adding chopped nuts like walnuts or pecans can add extra texture and flavor.
- How can I make these muffins healthier?
- Use whole wheat flour, reduce the sugar, and add more fruit.
- Can I use frozen mango for the puree?
- Yes, thaw the mango before pureeing.
- Can I make mini muffins with this recipe?
- Yes, adjust the baking time to 10-12 minutes for mini muffins.
- How do I store leftover muffins?
- Store in an airtight container at room temperature for up to 3 days.
- Can I use Greek yogurt instead of sour cream?
- Yes, Greek yogurt works well as a substitute.
- How do I prevent the muffins from sticking to the liners?
- Use non-stick muffin liners or lightly grease the liners before adding the batter.
- Can I add a streusel topping?
- Yes, a streusel topping made with flour, sugar, and butter would be delicious.