Easy Mango Muffins

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.

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.

 Pair with

 You may also like

Recipe

Mango Muffins

by Camila Benitez

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.

Español

Print Recipe Pin Recipe Add to Collection Go to Collections

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 12

Calories 266 kcal

Equipment

• Measuring cups
• Muffin Pan
• Paper liners
• medium bowl
• Whisk
• Rubber spatula
• Sieve
• Liquid Measuring Cups

Ingredients

  

1x2x3x

• ▢ 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

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.

Nutrition

Nutrition Facts

Mango Muffins

Amount per Serving

Calories

266

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Trans Fat

 

0.003

g

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Cholesterol

 

27

mg

9

%

Sodium

 

58

mg

3

%

Potassium

 

70

mg

2

%

Carbohydrates

 

30

g

10

%

Fiber

 

1

g

4

%

Sugar

 

14

g

16

%

Protein

 

4

g

8

%

Vitamin A

 

226

IU

5

%

Vitamin C

 

6

mg

7

%

Calcium

 

14

mg

1

%

Iron

 

0.4

mg

2

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.