These Mango Muffins are a delicious twist on the classic muffin. With ripe mango, a touch of ginger and nutmeg, and a sweet mango glaze, they're a simple and tasty treat for any time of day. Let's get baking!
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What are Mango muffins?
Mango muffins are delicious baked treats that incorporate the tropical flavor of ripe mangoes into a classic muffin base. These muffins typically feature a moist and fluffy texture with a tender crumb, complemented by the sweetness and tanginess of mango. Adding spices like ginger and nutmeg enhances the flavor profile, creating a delightful balance of tropical and warm notes.
Mango muffins are often topped with a luscious Mango Glaze, adding a layer of sweetness and visual appeal. These muffins are perfect for enjoying as a breakfast treat, snack, or dessert, providing a taste of tropical paradise in every bite.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Fresh Mango: Frozen or dehydrated mango also works in this recipe.
- All-Purpose Flour: Flour acts as a binder, holding the other ingredients together while providing strength, structure, and elasticity.
- Baking Soda: For leavening.
- Eggs: Use room-temperature eggs as a binder and add moisture and structure to the cake.
- Avocado oil: Feel free to substitute with unsalted butter or neutral oil, such as sunflower or grapeseed oil.
- Granulated Sugar: It adds crunch, tenderness, and depth of flavor.
- Pure vanilla extract: To enhance the flavor.
Tools you'll need
- Measuring cups and measuring spoons
- 12-cup muffin pan
- 12 paper liners
- 1 medium bowl
- Whisk
- Rubber spatula
- Fine-mesh sieve
- Liquid measuring cup
How to Make Mango Muffins
Note: The full instructions are provided in the recipe card below.
In a medium bowl, combine the powdered sugar and mango: set aside. Preheat oven to 350 °F (176.67 °C). Spray a 12-cup non-stick muffin tray with non-stick cooking spray or line it with paper liners. Set aside. Sift together the self-raising flour, baking soda, ginger, and nutmeg in a medium bowl. Set aside. Mix the avocado oil, sugar, and vanilla in a large bowl until combined. Next, whisk in the eggs (one at a time) until incorporated.
Whisk in the mango pulp until incorporated. Gradually add the dry ingredients and gently fold them or stir with a whisk until combined.* Do not over-mix! Divide the batter into 12 muffin cups. Bake for 18 to 20 minutes or until domed and golden brown. Let it cool completely, then drizzle or cover them with the Mango Glaze.
Substitutions
- Mango: Instead of fresh mango, you can use frozen(No need to thaw).
- Avocado Oil: Use any neutral-flavored oil instead of avocado oil.
- Granulated White Sugar: You can substitute an equal amount of brown sugar, coconut sugar, or maple syrup for a slightly different flavor profile. Using a liquid sweetener like maple syrup may affect the texture of the muffins, so you might need to adjust the dry ingredients accordingly.
- Light Brown Sugar: If you don't have light brown sugar, you can use an equal amount of dark brown sugar or replace it with an equal amount of granulated white sugar.
- Ripe Mango: If fresh mangoes are unavailable or in season, you can use frozen mango chunks that have been thawed. Alternatively, you can use canned mango pulp or puree. Just make sure to adjust the quantity to match the amount required in the recipe.
- Ginger Powder: If you don't have ginger powder, substitute it with an equal amount of ground cinnamon or ground allspice for a different flavor profile.
Variations
- Coconut Mango Muffins: Add some shredded coconut to the muffin batter for a tropical twist. You can sprinkle some on top as well for added texture and flavor.
- Mango Lime Muffins: Incorporate lime's bright, citrusy flavor by adding some lime zest to the muffin batter. It adds a refreshing element to the mango muffins.
- Mango Cream Cheese Muffins: Swirl a spoonful of cream cheese into each cup before baking. The creamy and tangy cream cheese complements the sweetness of the mango.
- Mango Coconut Streusel Muffins: Top the muffins with a coconut streusel made from a mixture of shredded coconut, brown sugar, and melted butter. It adds a crunchy texture and extra coconut flavor.
- Mango Banana Muffins: Combine mashed ripe bananas with the mango pulp in the muffin batter. The combination of mangoes and bananas creates a delightful flavor harmony.
- Flour: You can replace half the all-purpose flour with whole-grain pastry flour.
- Flavor Enhancer: Enhance the flavor by mixing the batter with mix-ins like nutmeg, lemon, orange zest, or cinnamon
How to Serve
How to Store & Re-Heat
To store: Allow them to cool completely before placing them in an airtight container or zip-top bag. Store them at room temperature for up to 2-3 days. To extend their shelf life, refrigerate the muffins for up to 1 week. Before storing, ensure the muffins are completely cooled to prevent moisture buildup.
To reheat: There are a few options. If you prefer to enjoy them warm, microwave an individual muffin for about 10-15 seconds until it's heated through. Alternatively, preheat the oven to 350°F (176.67°C) and place the muffins on a baking sheet. Warm them in the oven for about 5-7 minutes until they are heated to your liking. Covering them with aluminum foil can help retain moisture if you reheat a larger batch.
Make-Ahead
To make these Mango Muffins ahead of time, you can prepare the muffin batter as instructed and store it in an airtight container in the refrigerator for up to 24 hours. When you're ready to bake, simply fill the muffin cups and follow the baking instructions. You can also prepare the Mango Glaze separately and keep it covered in the fridge until you can drizzle it over the muffins once they have cooled. This allows you to enjoy freshly baked muffins with minimal effort when needed.
How to Freeze
Scoop the batter into the muffin cups, filling just above three-quarters full. Divide the topping among the muffins, pressing lightly. Freeze until set, about 3 hours. The Mango muffins can be removed to zippered freezer bags at this point and stored for up to 2 months. When ready to bake, preheat the oven to 325 degrees F. Place the Mango muffins in a pan and bake until they are lightly golden and a tester inserted in the center comes out clean, 30 to 35 minutes.
Tips for Making The Best Mango Muffins
- Choose Ripe Mangoes: Use fully ripe mangoes for the best flavor. Ripe mangoes are sweeter and have a more intense tropical taste. They also have a softer texture, which makes them easier to incorporate into the muffin batter.
- Don't Overmix the Batter: When adding the dry ingredients to the wet ingredients, be careful not to overmix the batter. Overmixing can result in dense and tough muffins. Stir the ingredients until combined, with a few small lumps remaining.
- Use a Fine-Mesh Sieve for Dry Ingredients: Sifting the dry ingredients, such as flour, baking soda, ginger, and nutmeg, through a fine-mesh sieve helps to remove any lumps and ensures even distribution. This step contributes to a smoother texture in the final muffins.
- Consider Adding Texture: For added texture and variety, fold some chopped mango chunks or crushed nuts, such as walnuts or macadamia nuts, into the batter before baking. This will provide a pleasant contrast to the soft muffin crumb.
- Properly Grease or Line the Muffin Pan: To prevent the muffins from sticking to the pan, either grease the muffin cups with non-stick cooking spray or line them with paper liners. This will make it easier to remove the muffins without any damage or sticking.
- Adjust Baking Time: Keep an eye on the muffins as they bake and adjust the baking time as needed. Depending on your oven's temperature and the size of the muffins, they may require a slightly shorter or longer baking time. Test for doneness by inserting a toothpick into the center of a muffin - if it comes out clean or with a few crumbs, the muffins are ready.
- Let Them Cool Completely: Allow the muffins to cool completely in the pan before removing them. This allows them to set and ensures they don't fall apart when you remove them from the pan.
- Drizzle or Glaze with Mango: For an extra burst of mango flavor, drizzle or glaze the cooled muffins with a Mango Glaze. This adds a touch of sweetness and enhances the overall mango experience.
FAQ
Can I Substitute the buttermilk?
You can substitute it with homemade sour milk or whole milk. However, I recommend using the full-fat kind for the best Mango muffins.
Can I use frozen mangoes for the Mango Muffins?
You can use frozen mangoes for the muffins. Thaw the frozen mangoes and drain any excess liquid before incorporating them into the batter. Remember that frozen mangoes may have a slightly softer texture than fresh ones.
Why did my muffins turn out too dense or heavy?
You might have overmixed the batter. Mix until just combined to avoid dense muffins.
Why are my muffins sticking to the paper liners?
Ensure you let the muffins cool completely before removing them from the liners to prevent sticking.
My muffins are too sweet. How can I reduce the sweetness?
You can decrease the granulated white sugar or light brown sugar in the recipe to your taste.
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- Strawberry Muffins
- Spiced Apple Muffins
- Banana Mini Chocolate Chip Muffins
- Chocolate Banana Muffins
- Pumpkin Cornbread Muffins
Recipe
Mango Muffins
Ingredients
- 250 g (2 cups) self-raising flour , spooned, leveled, and sifted
- ¾ cup of Avocado Oil or 200g unsalted butter , softened
- 6 tablespoons granulated white sugar
- 6 tablespoons light brown sugar
- 1 tablespoon pure vanilla extract
- 2 eggs , room temperature
- 1 ¼ cups ripe mango , pulp
- ⅛ teaspoon ginger powder
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
Instructions
- For the Mango Glaze: In a medium bowl, whisk together the powdered sugar and mango to combine: set aside. Preheat oven to 350 °F (176.67 °C). Spray a 12 cup non-stick muffin tray with non-stick cooking spray or line with paper liners.
- For the Mango Muffins: In a medium bowl, sift together the self-raising flour, baking soda, ginger, and nutmeg. Set aside. In a large bowl, whisk together the avocado oil, sugar, and vanilla until combine. Next, whisk in the eggs (one at a time) until incorporated.
- Whisk in the mango pulp until incorporated. Gradually add the dry ingredients and gently fold together or stir with a whisk until just combined.* Do not over mix!
- Divide the batter into the 12 muffin cups. Bake for 18 to 20 minutes or until domed and golden brown. Let it cool completely, then drizzle or cover them with the Mango Glaze.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.