Fresh Mango Muffins Recipe - Allrecipes.com
Fresh Mango Muffins Recipe
  • READY IN 45 mins

Fresh Mango Muffins

Recipe by  

"This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    20 mins
  • COOK

    25 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2014

These are great with some changes. I added half a cup of unsweetened shredded coconut, a teaspoon of vanilla, 2 full cups of flour (1/2 a cup of that was whole wheat), 2 cups of diced mango, and milk instead of cream. Great for breakfast with coffee!!

 
Most Helpful Critical Review
Mar 13, 2014

3 cups of mango seems too much & out of the proportion to the flour.

 

6 Ratings

Jan 15, 2014

I will definitely make these again. Very moist, semi-sweet muffin. I like that this recipe is very flavorful without overdoing the amount of sugar and butter. Using ripe mangos gives you all the sweetness needed.

 
Jan 05, 2014

I tried making it using only one mango (probably 1.5 to 2 cups after dicing it finely), and I feel like it would have been better to use two. I'm used to using only 1 egg for a batch of muffins, so I was surprised to see that this recipe called for 3. However, I used 3 anyway, and I'm glad I did because that gave the muffins a nice cake-like texture. These are not excessively sweet like the muffins you buy in the store, so if you want something sweeter, you may want to double the sugar, but for those who want something healthier, you could probably omit the sugar entirely and use low-fat or skim milk in place of the heavy cream.

 
Mar 29, 2014

I made these with sugar substitute and they were good!

 
Apr 26, 2014

After cooking for nearly an hour the muffins are still really wet. 2 cups of flour and two mangoes next time. Kids judged it to be a little tart, so more sugar also

 

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Nutrition

  • Calories
  • 169 kcal
  • 8%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 70 mg
  • 23%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 135 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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