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mango muffins

🥭 Mango Muffins

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Prep Time 10 minutes
Cook Time 22 minutes
Servings: 12 muffins
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1¾ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp ground cinnamon optional but great with mango
  • 2 large eggs
  • ½ cup vegetable oil or melted butter
  • ½ cup plain yogurt or sour cream
  • 1 tsp vanilla extract
  • 1½ cups ripe mango peeled and diced (fresh or thawed frozen)
Optional Add-ins:
  • ½ cup chopped nuts like pecans or macadamias
  • ¼ cup shredded coconut or white chocolate chips

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk eggs, oil, yogurt, and vanilla until smooth.
  4. Add wet ingredients to dry and stir until just combined (do not overmix).
  5. Gently fold in diced mango and any optional add-ins.
  6. Spoon batter evenly into muffin cups (they’ll be about ¾ full).
  7. Bake for 18–22 minutes or until golden and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use very ripe mangoes for the sweetest flavor and moistest texture.
Want extra mango in every bite? Lightly mash some of the diced mango before folding in.
These muffins freeze well — wrap individually and store up to 2 months.
Top with a sprinkle of sugar or coconut before baking for a sweet crust!