Fresh Mango Muffins

Fresh Mango Muffins

indomacarons

"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

45 m servings 169 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 169 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  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.

Reviews

Read all reviews 8
  1. 8 Ratings

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Most helpful positive review

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, an...

Most helpful critical review

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

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Least positive
Newest

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, an...

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...

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 ...

I made these with sugar substitute and they were good!

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

These muffins are moist and flavorful! Based on other reviews, I made the following changes. I used 2 1/2 cups of mango, 1 tsp. vanilla and substituted milk for cream since I never buy cream. In...

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

I will make it again, following the directions exactly next time. I had some mangoes I wanted to use, but ended up eating them all before I got around to making this recipe. But I really wanted ...

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