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Mango muffins | RecipeTin Eats

Mango muffins | RecipeTin Eats


It is a mango muffin recipe that truly tastes of mango – rarer than you would possibly suppose! With two huge mangoes, the puree flavours the batter and retains the muffin moist, then plenty of chopped mango is stirred in. It domes tall, has a crunchy prime and beautiful trace of coconut flavour.

Freshly made Mango muffins

Mango muffins

Each mango muffin I’ve tried previously barely tastes of mango, and that features my very own makes an attempt. You possibly can’t simply stir chopped mango right into a primary muffin combination, and one mango isn’t sufficient for 12 muffins – that’s hardly any mango per muffin!!!

So this 12 months, I set my sights on lastly nailing a recipe. With mango puree within the batter and chopped mango stirred in, you will have two BIG ripe mangoes for these muffins. You actually need a mixture of each puree and mango items as a result of there’s solely a lot puree the batter can take earlier than it turns into dangerous pudding-like mush (1 cup was the restrict). There’s additionally solely a lot chopped mango you’ll be able to add earlier than the muffin begins falling aside (2 cups was the restrict).

They dome up fantastically, have a crunchy prime, and the within is smooth with – yup, you guessed it – GREAT MANGO FLAVOUR!! I additionally added coconut flavour into this. As a result of coconut plus mango simply works. 🙂

Inside of Mango muffins
Freshly baked Mango muffins

Components in mango muffins

First, let’s discuss mangoes!

Mangoes for muffins

These muffins will solely be nearly as good because the mangoes you utilize. We would like candy and juicy, as a result of the sweetness and moistness of the muffins depends on ripe mangoes.

Honey gold mangoes

My favorite is honey gold mangoes (image above) – richest, sweetest flavour – although R2E2’s are a detailed second (the enormous ones!). Kensington pides and palmer are a bit of tangier and Keitt’s have a bit of milder mango flavour. Calypso brings up the rear – they all the time look the prettiest at grocery shops however they’ve the least mango flavour. (PS I’m in Australia, these are our most typical mango varieties).

Frozen mango may also be used. I’ve included instructions within the recipe.

Muffin components

And right here’s what you want for the batter.

Ingredients in mango muffins
  • Plain flour (all-purpose flour) – Not self elevating flour which already has baking powder in-built. Usually talking, desserts and muffins don’t rise as properly and the crumb isn’t as smooth. Higher so as to add your individual rising agent.

  • Baking soda (bi-carbonate) – Talking of which, that is what we use to make the muffin rise! Baking soda is ~3x stronger than baking powder and I discover it really works higher for these muffins as a result of the batter is a bit of thicker than normal so it wants a little bit of an additional enhance to rise properly.

  • Vinegar – Acidity that provides the baking soda a kick begin on the rising! You possibly can’t style it in any respect, it’s simply to activate the baking soda. Both vinegar or one thing else with acidity in it (like yogurt or bitter cream) is pretty commonplace in most of my baking recipes that use baking soda.

  • Coconut oil – That is the fats I exploit as a result of it has coconut flavour. Use unrefined coconut oil which has the coconut flavour. Unrefined is coconut oil with the coconut flavour eliminated.

    Coconut oil is saved within the pantry and has a scoop-able consistency like butter. To make use of, simply soften for 20 seconds within the microwave.

  • Desiccated coconut – That is additionally referred to as finely shredded coconut in some nations. To not be confused with flakes / shavings that are bigger. Be sure you use unsweetened, not sweetened.

  • Sugar – I exploit white sugar right here. I don’t advocate brown sugar as a result of the crumb will get a bit of too smooth and damp. The muffin makes use of 3/4 cup (150 g) of sugar which works out at 1 tablespoon per muffin, so it’s not too candy. I initially used 1/2 cup of sugar (100 g) however personally felt the muffin was not fairly candy sufficient. Nevertheless, be happy to make use of the lessor quantity for those who want!

  • Egg – Use one giant egg, 55-60g / 2 oz within the shell. Egg is what holds the crumb of desserts collectively, however the extra you utilize, the drier a cake will probably be. I used to be scuffling with a dry crumb for this cake due to the impact of together with the mango puree (moist puree = extra flour required = drier crumb). Ultimately, slicing again to only one egg turned out to be the answer!

  • Vanilla – For flavour.

  • Salt – Only a pinch, to deliver out the opposite flavours. Customary baking follow nowadays!

The way to make mango muffins

The batter making half is as easy as every other muffin – dump and blend, no electrical beaters required. Essentially the most time will go into chopping the mango. Which I by no means actually take into account a chore given how a lot mango-snacking will get finished throughout the course of!

Chopping mango FOR THESE MUFFINS

Use the scrappy bits for the puree, and preserve the great giant cheek items for dicing.

  1. Cheeks first – Stand the mango upright on the broader aspect (ie the aspect that was connected to the tree). Lower the cheek of the mango off all sides of the seed, aiming to depart as little flesh as doable on the seed.

  2. Scoop out – Then utilizing a big spoon or scooper (the sharper the sting, the better it’s), scoop the flesh out of the pores and skin. Scrape out any extra flesh from the pores and skin – excellent to make use of for pureeing!

  1. Take away pores and skin off seed – Lower the pores and skin off the flesh remaining on the seed.

  2. Flesh off seed – Then lower the flesh from across the seed.

  1. For puree – We’d like 1 cup of mango puree to combine into the batter. That is 260 grams of mango flesh, or 1 cups of mango chopped into small cubes. I measure by weight, and I exploit the scrappy bits for the puree and preserve the cheeks to cut trigger it’s simpler!

  2. Blitz – Then puree the mango utilizing a stick blender, or a small meals processor. You would possibly battle with a big meals processor, not sufficient mango.

  1. For chopping – We additionally want 2 cups of chopped mango to stir into the batter. You possibly can both chop then measure out 2 cups, or you’ll be able to weigh the mango then chop (that is what I do) – you’ll want 370 grams.

  2. Chopping the mango – Take a cheek and slice it in half horizontally. Then, retaining the 2 items stacked, lower right into a grid.

    If the mango items are too giant then it might probably make the muffin crumble. So chop them pretty small, round 1 cm / 1/3″ or so.

Making the muffins

Mango chopping finished, this half is tremendous straightforward!

  1. Spray muffin tin – Spray a 12 gap muffin tin with canola oil, or grease properly with butter. I don’t use muffin liners for these muffins as a result of I discover you lose an excessive amount of muffin while you peel the paper off!

  2. Dry – Whisk the Dry components in a bowl (flour, baking soda and salt).

  3. Moist – Then whisk the moist components in a separate bowl (mango puree, sugar, egg, coconut oil, vanilla, vinegar).

  4. Mix – Pour the Dry into the Moist components. Use a rubber spatula to combine till the flour is usually blended in however you’ll be able to nonetheless see bits of flour.

  1. Add-ins – Then add the chopped mango and coconut. Combine simply till you’ll be able to not see flour.

    ℹ️ This batter is thicker than typical muffin batters as a result of the muffin will get plenty of moisture from the mangoes as they bake. Early variations I made with a looser batter resulted in unpleasantly moist muffins!

  2. Fill and sprinkle – Divide the batter between the holes. It may possibly mound up barely above the opening as a result of the batter is thicker than regular so it gained’t spill over when it bakes. Sprinkle with the demerara sugar. Full protection and the extra beneficiant the higher, for a crunchier prime!

  3. Bake – Put the muffins into the oven preheated to 220°C/425°F (200°C fan-forced). Then instantly flip the oven DOWN to 200°C/390°F (180°C fan). Then bake for twenty-four minutes, or till the highest is golden and crisp, and a skewer inserted into the center comes out clear.

    ℹ️ The preliminary excessive warmth provides the muffins a kick begin to rise, however then decreasing the warmth barely permits them to prepare dinner by evenly. Early variations baked for the entire time on the larger temperature have been too dry on the surface, although I liked that the highest was additional golden and crispy!

  4. Cool for 10 minutes within the muffin tin. Then switch to a cooling rack and funky for no less than one other 10 minutes earlier than grabbing one!

Picking up Mango muffins

So there you’ve gotten it. Lastly made a mango muffins recipe I used to be pleased with! It was unusually harder than I anticipated. I actually thought it might be as straightforward as switching the apple in my Apple Muffins with mango.

However it appears not. Not if you’d like muffins with precise mango flavour!

I hope you’re keen on these as a lot as I do. – Nagi x

Watch how you can make it

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Freshly made Mango muffins

Mango muffins


Faucet or hover to scale

Recipe video above. All too typically, mango muffin recipes lack precise mango flavour. It is not sufficient to simply stir chopped mango right into a muffin, and one mango isn’t sufficient for 12 muffins!However these muffins DO truly style of mango, with mango puree stirred into the batter and loads of chopped mango added! They sit tall and proud, with a crunchy prime, beautiful trace of coconut flavour and a phenomenal smooth crumb due to the moisture from the mangoes. You will have two very huge mangos or three medium ones. If you’re quick, be sure you use the correct quantity for the puree then lose out on the chopped mango.


  • Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease properly with butter. (Observe 5)

  • Batter – Whisk Dry components in a medium bowl. Whisk Moist components properly in a separate giant bowl till clean. Pour the Dry components into the Moist components. Use a rubber spatula to combine collectively till the flour is sort of integrated.

  • Add-ins – Add the chopped mango and coconut, then combine till you not see flour – cease mixing, even when there are a couple of flour lumps, else the muffin will probably be dry and difficult. The combination will probably be thicker than typical muffin batters as a result of it will get plenty of moisture from the mangoes because it bakes.

  • Crunchy prime – Divide between muffin holes, it needs to be barely mounded (as pictured in submit). Sprinkle the highest of every with 1/2 teaspoon of Demerara sugar.

  • Bake – Place within the oven. Instantly flip the oven down to 200°C/390°F (180°C fan). Bake for twenty-four minutes or till the floor is golden and crunchy, and a skewer inserted into the center comes out clear.

  • Cool – Depart within the muffin tin for 10 minutes then switch onto a cooling rack. Cool for no less than one other 10 minutes earlier than grabbing one!

Recipe Notes:

1. Baking soda (bi-carbonate) will get a raise enhance from vinegar (you’ll be able to’t style it!) which supplies it a kick begin. Works higher than baking powder as a result of it’s stronger and this muffin batter is thicker than normal ones. Substitute with 4 teaspoons baking powder, however crumb isn’t fairly as tender.
2. Coconut oil provides nice coconut flavour into these muffins! Be sure you get unrefined (coconut flavour) not unrefined (coconut flavour eliminated). In any other case, substitute with unsalted butter.
3. Mangoes – My favorite is Honey Gold (candy, nice mango flavour), adopted by R2E2, Kensington Pides then Keitts. Use your favorite – so long as it’s ripe!
Puree mango flesh utilizing a stick blender or meals processor, it’s fast. Be certain to not mis-measure: too little = dry muffin, an excessive amount of = too moist. Both puree then measure out 1 cup, or weight the flesh then puree (which is what I do):
1 cup mango puree = 250g (9 oz) mango flesh = 1 1/3 cups mango chopped into small cubes
Chopped mango items: 2 cups small diced mango = 370 g (13 oz). I lower the cheeks of the mango, slice in half horizontally then (retaining the 2 slices stacked) lower right into a grid.
Frozen mango – you will have a complete of 630g/22oz frozen mango. Thaw utterly and let it come to room temperature, don’t use ice chilly (slows down the baking course of). Then chop/puree because the recipe requires.
Room temp – Whether or not utilizing contemporary or thawed, make sure you use the mango at room temp, not fridge chilly, in any other case the huge quantity of mango added into the batter will deliver down the temperature of the batter so it gained’t rise as properly and can take longer to bake.
4. Demerara sugar – Giant sugar grains that bake up crunchy! Discover it within the baking aisle at grocery shops. Don’t have it? Strive oats or nuts, or skip it. Don’t use extra mango, the muffin gained’t rise as properly.
5. Muffin liners don’t work that properly with mango muffins I discover, an excessive amount of muffin peels off!
Muffins will keep contemporary and moist for 4 days. If it’s sizzling and humid, preserve them within the fridge.

Vitamin Data:

Energy: 252cal (13%)Carbohydrates: 41g (14%)Protein: 4g (8%)Fats: 9g (14%)Saturated Fats: 7g (44%)Polyunsaturated Fats: 0.3gMonounsaturated Fats: 1gTrans Fats: 0.002gLdl cholesterol: 14mg (5%)Sodium: 122mg (5%)Potassium: 138mg (4%)Fiber: 2g (8%)Sugar: 22g (24%)Vitamin A: 588IU (12%)Vitamin C: 19mg (23%)Calcium: 13mg (1%)Iron: 1mg (6%)

Lifetime of Dozer

He all the time will get the seed*. 😇

* Supervised. He’s solely allowed to nibble the flesh off, as you’ll see in immediately’s recipe video. I don’t let him eat the seed.


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