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.
Ingredients
- 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
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.
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.
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.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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