Mango Macadamia Muffins
Bursting with tropical sweetness and a delightfully nutty crunch, these Mango Macadamia Muffins are a perfect treat for breakfast, brunch, or an indulgent snack. Made with fresh, juicy mangoes and rich, buttery macadamia nuts, these muffins offer a heavenly balance of flavors and textures in every bite. A touch of cinnamon adds warmth, while buttermilk ensures a tender, moist crumb. Ideal for home bakers looking for a unique twist on classic muffins, this easy-to-follow recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 25 minutes. Whether served warm with coffee or packed as an on-the-go treat, these tropical muffins are sure to brighten your day!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 0.5 cup Unsalted butter (melted)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Buttermilk
- 1.5 cups Fresh mango (peeled, pitted, and diced)
- 0.75 cup Macadamia nuts (chopped)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it with nonstick cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set aside.
In a separate bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until well blended.
Add the eggs, one at a time, to the sugar and butter mixture, beating well after each addition.
Stir in the vanilla extract and buttermilk until smooth and fully incorporated.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Avoid overmixing, as this can make the muffins dense.
Gently fold in the diced mango and chopped macadamia nuts until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.8 g | 228% | |
| Saturated Fat | 78.2 g | 391% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 650 mg | 217% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 457.4 g | 166% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 255.5 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 499 mg | 38% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 1491 mg | 32% | |
*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.
