Lemon and Mango Muffins
Brighten up your breakfast routine with these irresistible Lemon and Mango Muffins, a tropical twist on a classic treat! Bursting with the tangy zest of fresh lemon and the natural sweetness of juicy mango, these moist and flavorful muffins are perfect for any time of day. With a quick 15-minute prep time and a simple, no-fuss recipe that combines pantry staples like all-purpose flour and melted butter with vibrant fruit, these fruity delights come together effortlessly. Each golden-baked bite delivers a harmonious blend of citrusy zing and tropical sweetness, making them an ideal grab-and-go snack, brunch centerpiece, or afternoon indulgence. Serve these muffins warm or at room temperature, and be sure to savor their light, fluffy texture and sunny, refreshing flavor. Perfect for meal prep or special occasions, these Lemon and Mango Muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.5 cups Whole milk
- 2 large Eggs
- 1 cup Fresh mango, diced
- 1 tablespoon Lemon zest
- 2 tablespoons Lemon juice
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
In a medium-sized bowl, mix the melted butter, milk, eggs, lemon juice, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Do not overmix.
Fold in the diced mango and lemon zest, ensuring they are evenly distributed throughout the batter.
Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.4 g | 144% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 373.4 g | 136% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 181.2 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 299 mg | 23% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
