Mango Muffins
Bursting with tropical flavor, these homemade mango muffins are the perfect way to brighten your mornings or elevate your snack game. Featuring a combination of rich mango puree and optional chunks of fresh mango, these golden muffins are delightfully moist with a tender crumb, thanks to the addition of plain yogurt and melted butter. Quick and easy to whip up in just 35 minutes, this recipe uses simple pantry staples like all-purpose flour, granulated sugar, and baking powder. Perfectly soft with a subtle vanilla aroma, these muffins are a summer-inspired treat that pairs beautifully with a cup of coffee or tea. Whether you're hosting brunch or in need of a grab-and-go breakfast, these mango muffins are sure to become a household favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups ripe mango (pureed)
- 0.5 cups butter (melted and cooled)
- 0.5 cups plain yogurt
- 1 teaspoons vanilla extract
- 1 large egg
- 0.5 cups diced mango (optional, for texture)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk together until evenly blended.
In a separate bowl, whisk together the mango puree, melted butter, plain yogurt, vanilla extract, and the large egg until smooth and fully incorporated.
Gently fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix; the batter should be just combined and slightly lumpy.
If desired, fold in the diced mango for added texture and bursts of mango flavor.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer the muffins to a wire rack to cool completely before serving.
Enjoy your homemade mango muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.2 g | 141% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 2329 mg | 101% | |
| Total Carbohydrate | 400.6 g | 146% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 208.7 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 348 mg | 27% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 1249 mg | 27% | |
*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.
