Muffins recipe with fresh mangoes and crumb topping.
I’ve been wanting to make mango muffins for a while now. And last week, despite having a busy week, I went to the grocery and bought some mangoes hoping they’d be really sweet so I’d have delicious muffins. Unfortunately, my recipe didn’t turn out great. Here’s a picture of my first attempt at making mango muffins. They look lonely don’t they?
My first attempt looked pale and unappetizing. The mangoes were just too ripe it was overpowered by the taste of the muffin itself. So when I tried again, I made sure I used mangoes are not yet that ripe and added some chopped dried mangoes as well. But of course, you can substitute the 3/4 cups fresh mangoes plus 1/4 cup dried mangoes with 1 cup fresh mangoes or 1 cup dried mangoes depending on what’s available in your area.
I love how the resulting muffins turned out! I’m sure you will too! Muffins are soft, with enough mango flavor in every bite. The crumb topping added a great texture to the muffins. Do you want to see how I made it?
Before we start, make sure to cube the mangoes first.
And chop the dried mango as well.
All the dry ingredients will go into one large bowl. For this recipe, no need to use an electric mixer. You can mix all the dry ingredients with a whisk, a fork or a mixing spoon. Oh and by the way, for this muffins recipe, all dry ingredients includes the brown sugar along with the flour, salt and baking powder.
Do the same for all the wet ingredients – oil, egg, yoghurt (or sour cream – whatever is in your pantry) and milk. For the milk, you can use whole, low fat or fresh milk.
Now, pour over the wet ingredients over the dry ones and whisk until barely combined.
Then, fold in the fresh and dried mangoes.
Until the batter looks something like this.
The muffin batter will make 15 muffins. What I do is divide the number of muffins into two pans, so that would be 8 cups in one cupcake pan and 7 in another. The rest of the empty cups in the pan, I’ve added water. Why? It’s to make sure the muffin will rise beautifully while baking. Scoop 1/4 cup batter to an 30z cupcake liner.
The crumbs is actually optional but I love to have the crumb topping on my muffins so we’ll make it sort of mandatory. Trust me, you’ll love this. So, combine flour, brown sugar, butter and cinnamon powder. And mash it up all together.
It doesn’t look appetizing right now, but it is. Pinky swear. Even at it’s unbaked stake, I can’t help but munch on some.
Sprinkle the crumbs over the muffin batter and bake at 400F for 15 minutes or until done. This muffin is great freshly baked and even better a day (or even two) after.
Mango Muffins Recipe
15 muffins/400F/15 minutes
1 3/4 cups all purpose flour
3/4 cup packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup oil
1/4 cup yoghurt
1/2 cup milk
3/4 cup cubed fresh mangoes
1/4 cup chopped dried mangoes
For the crumbs
1/2 cup flour
2/3 cup brown sugar
1/4 cup cold butter
1 tsp cinnamon powder
- In a large bowl, whisk together all the dry ingredients – flour, sugar, baking powder, salt. In a small bowl, whisk together all the wet ingredients – oil, egg, yoghurt, milk.
- Pour wet ingredients over dry ingredients. Mix together until just barely combined. Fold in fresh and dried mangoes.
- Line cupcake pans with 15 3 oz liners. Pour 1/4 cup batter unto each cupcake liner. Make sure to add water to empty cupcake cups in the pans to help the batter rise beautifully.
- To make crumbs, mash together flour, brown sugar, butter and cinnamon powder. Sprinkle over muffins
- Bake at 400F for 15 mins or until done.