Introduction
Discover the delightful combination of flavors in these soft and moist mango muffins. Bursting with juicy mango chunks and a hint of warm spices, they make for a perfect breakfast option or a sweet treat to enjoy any time of the day. With simple ingredients and an easy recipe, you'll love making these at home!
Ingredients
250g all-purpose flour
150g granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
120ml vegetable oil
2 large eggs
180ml buttermilk
1 teaspoon vanilla extract
200g fresh mango, diced
50g chopped nuts (optional)
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions
1. Preheat oven to 180°C. Line a muffin tray with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk oil, eggs, buttermilk, and vanilla until well combined.
4. Gradually mix wet ingredients into dry ingredients, stirring gently. Avoid over-mixing.
5. Fold in mango chunks and nuts, if using.
6. Scoop batter into muffin liners, filling each about ¾ full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Detailed Directions and Instructions
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F). Prepare a muffin tray by lining it with paper liners to prevent the muffins from sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon. Whisk these dry ingredients thoroughly to ensure even mixing.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk together the vegetable oil, large eggs, buttermilk, and vanilla extract until the mixture is smooth and well combined.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients into the bowl with the dry ingredients. Stir gently to combine. Be cautious not to over-mix; a few lumps are acceptable.
Step 5: Add Mango and Nuts
Fold in the diced fresh mango and chopped nuts, if you are using them. Ensure the mango is evenly distributed throughout the batter without over-stirring.
Step 6: Fill the Muffin Liners
Using a scoop or spoon, fill each muffin liner with batter, filling them about ¾ full. This will allow space for the muffins to rise while baking.
Step 7: Bake the Muffins
Place the muffin tray in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean when they are ready.
Step 8: Cool the Muffins
Allow the muffins to cool in the tray for 5 minutes after removing them from the oven. Then, transfer them to a wire rack to cool completely.
Notes
Storage
Store any leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Variations
Feel free to experiment with different spices or add-ins like coconut flakes or chocolate chips for a unique twist.
Mango Selection
Use ripe, sweet mangoes for the best flavor. Make sure to dice them into small chunks to ensure even distribution throughout the muffins.
Nut Options
You can use any type of nuts you prefer, such as walnuts or pecans, to add an extra crunch to your muffins.
Storage Instructions
Room Temperature
Mango muffins can be stored at room temperature in an airtight container for up to 3 days. Ensure they are completely cooled before sealing to prevent moisture buildup.
Refrigeration
For longer storage, place the muffins in an airtight container in the refrigerator. They will stay fresh for up to a week.
Freezing
If you want to keep the muffins for an extended period, freeze them. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To enjoy, thaw at room temperature or microwave for a few seconds.
Serving Suggestions
Mango muffins are delightful on their own, but you can elevate the experience with different serving ideas.
With Butter
Spread a little butter or coconut oil on warm muffins for added richness.
As a Breakfast Pairing
Serve them alongside a fruit salad or yogurt for a balanced breakfast.
With Coffee or Tea
Enjoy with a hot cup of coffee or tea for a comforting afternoon snack.
Nutritional Information
Each mango muffin (based on the yield of 12 muffins) contains approximately:
Calories
About 180 calories per muffin.
Macronutrients
- Total Fat: 8g
- Saturated Fat: 1g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 10g
- Protein: 3g
These values can vary based on specific ingredient brands and preparation methods.
Ingredient Substitutions
If you don’t have certain ingredients on hand or prefer alternatives, consider the following substitutions:
Flour
Whole wheat flour can be used for a denser muffin or gluten-free all-purpose flour for a gluten-free option.
Sugar
Coconut sugar, honey, or maple syrup can be used instead of granulated sugar, adjusting the liquid content accordingly.
Vegetable Oil
You can substitute with melted coconut oil, canola oil, or even unsweetened applesauce for a lower-fat version.
Buttermilk
Make a buttermilk substitute by combining 180ml of milk with 1 tablespoon of vinegar or lemon juice, allowing it to sit for a few minutes.
Nuts
Sunflower seeds or pumpkin seeds can replace chopped nuts for those with nut allergies.
Cook techniques
Measuring Flour Accurately
Use the spoon-and-level method for measuring flour to avoid compacting it. Scoop flour into a measuring cup with a spoon and then level it off with a straight edge.
Mixing Wet and Dry Ingredients
When combining wet and dry ingredients, mix them just until combined. Over-mixing can lead to dense muffins.
Folding Ingredients
Gently fold in the diced mango and nuts to ensure they are evenly distributed without breaking down the fruit.
Baking Temperature
Preheat your oven to the correct temperature to ensure the muffins rise properly. An accurate oven thermometer can help with this.
Checking Doneness
Use a toothpick to test for doneness. Insert it into the center of a muffin; if it comes out clean or with a few moist crumbs, the muffins are done.
FAQ
Can I use frozen mango instead of fresh?
Yes, you can substitute frozen mango, but thaw and drain it first to prevent excess moisture in the batter.
What can I use instead of buttermilk?
You can make a buttermilk substitute by mixing 180ml of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5 minutes.
How can I store leftover muffins?
Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for a week. Freeze them for longer storage.
What nuts work well in mango muffins?
Chopped walnuts or pecans are great choices, but you can use any nuts you prefer.
Can I reduce the sugar in the recipe?
Yes, you can reduce the sugar by up to 25% without significantly affecting the texture or flavor of the muffins.
Conclusion
These soft and moist mango muffins are a delightful way to enjoy the tropical flavors of fresh mango, complemented by warm spices. They make for an excellent breakfast choice or a sweet snack that can be enjoyed at any time of the day. The combination of juicy mango chunks and optional nuts creates a satisfying texture that is sure to please everyone.
More recipes suggestions and combination
Mango Coconut Muffins
Add shredded coconut to the batter for a tropical twist and a chewy texture.
Mango Banana Muffins
Incorporate ripe bananas with diced mango for extra moisture and flavor.
Chocolate Chip Mango Muffins
Mix in chocolate chips for a decadent touch that pairs beautifully with mango.
Mango Lime Muffins
Add lime zest and a splash of lime juice to brighten the flavors and enhance the tropical vibe.
Spicy Mango Muffins
Introduce sliced jalapeños for a unique savory kick to the sweetness of the muffins.
Mango Almond Muffins
Substitute some of the all-purpose flour with almond flour for a nutty flavor and added moistness.
Mango Oat Muffins
Include rolled oats in the batter for a heartier, more nutritious muffin option.
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