Mango Muffins

  • Prep Time: 15 mins
  • Total Time: 33 mins
  • Yield: 18muffins
  • About This Recipe

    “I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.”

    Ingredients

  • 2cupsflour
  • 4teaspoonsbaking powder
  • 1/2 teaspoonsalt
  • 1cup sugar or 3/4 cuphoney
  • 1/4 cupvegetable oil
  • 1cupmilk
  • 1egg
  • 1 -1 1/2 cupmango, pulp of( 2 very ripe mangoes)
  • Directions

  • Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in alarge bowl.
  • In a separate bowl combine oil, milk, and egg.
  • Mix liquidingredients with dry until just moist and stir in the mango pulp.
  • Fill greased muffin tins, or paper muffin cups two-thirdsfull.
  • Bake at 400°F for 15-18 minutes.
  • They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
  • Reviews

  • “great tasting muffins! i’m not a fan of ultra-sweet stuff, so i tried this out with 2/3 cup of sugar. also i think 1 cup of milk is a bit too much (mix becomes too watery), so i used 2/3 cup of milk instead.”

  • “Excellent muffins.I threw in a little coconut as well, about 1/2 cup”

  • “I worked with Bill and he had brought these in one day..holy god they were awesome.Just would like to apologize for not doing the reviews sooner )”

  • “Probably the best muffins I’ve ever had! It’s mango season here and I used the best variety available, alphonso! I scaled this recipe to make 6 muffins (for my 6 lone muffin cups), and used 1 and 1/3 tablespoon oil (i.e. 1/12 cup) and 1/2 cup mango pulp. I also omitted the egg, as I normally do for muffin recipes, substituted half the flour with whole-wheat flour, and used sugar as my “sweetener”. These muffins have an amazing soft, spongy and moist texture, and will make for fantastic breakfasts over the next few days. Thanks!”

  • “Delicious. I also cut down the milk and sprinkled chopped macadamias and coconut on top. They were a huge success at work. “

  • “Any time that I have to alter a recipe this drastically to have it turn out, I automatically file a new (private) copy to my recipe books because of all the alterations, which is why I gave it only 3 stars.I read every review, and cut the baking powder to 3 teaspoons, and the milk and sugar by 1/3 each. Instead of oil, I used melted butter (personal preference) and added 1 teaspoon of cardamom, which enhances mango anything!The end result was fabulous: a tender, not overly-sweet mango muffin with pureed base and mango chunks. It took 18 minutes baking time until perfection. Next time, I’m trying them with the banana-mango mixture; I can’t wait!!!Good core recipe but too much tweaking to warrant a 5 star rating.”

  • “Unfortunately, the muffins I made did not turn out well.I’m accustomed to following recipe instructions to the letter and I noticed that some of your reviewers did make adaptations.I think the problem with mine was too much liquid.I used 1 cup of mango, and honey instead of sugar.The flavor was good, but even though they were in the oven at 450 degrees for thirty minutes they were not done.The outside had begun to burn when I took them out.Next time I use one of your recipes, I’ll read the reviews first.If I make this recipe again, I’ll adjust the amount of liquid.”

  • “wonderful muffins! The only problem i ran into was the baking itself, the top was starting to burn but the middle was still uncooked so i had to leave it in the oven for an extra 10 minutes..even then the middle was still undercooked and the top was burnt. I read the reviews before I tried this and cut down on the sugar and baking powder. I added some cardamom as suggested as well, which was an excellent decision! I urge everyone who makes this to add cardamom. Really brings out the mango flavour. A big thanks to The_Swedish_Chef for that!!”

  • “These are the best muffins I have EVER made!! I blended the mangos in a BLENDER to about 1 cup before adding to the mix.They came out with PERFECT little muffin heads. So cute! I haven’t been able to do that before! Next time I will take a picture to show you.”

  • “Ok in general this was a good recipe.I doubled the recipe. one batch was the recipe to the T.And then what I did was the second lot of muffins, I added 3/4 cup of mashed bananas.It was wonderful! The combination.Try it.You won’t regret it. “

  • “One more thing, I actually didn’t put any milk because I used 4 mangos”

  • “My muffins were perfect and irresistible.Here’s what I did based on other reviews: Reduced milk to 2/3c (as recommmended by other reviewers), reduced mango pulp to 1- 1/3 cups, and baked CONVECT 350degrees for 15minutes, then reduced to CONVECT 325degrees for an additional 10-15 minutes.No soggy centre. Turns out light and fluffy. Delicious! NOte” If you don’t have a convection oven option, definitely reduce the baking temperature from 400degrees to 350 or 375.”

  • “I read all the reviews and used the suggestions for cutting down the milk, sugar and baking powder. They looked great, but as for taste, definitely only okay. Absolutely nothing special about them. I had expected so much more. I was very disappointed.”

  • “Delicious! I cut down on the baking pwdr, milk and sugar as suggested and added some diced mango because I like fruit chunks in my muffins. The muffins all disappeared before they even had a chance to cool down! yum”

  • “I tried this recipe and followed almost directions exactly like written.The only thing that I did different was make it in cake form instead of muffins, and let it bake for longer. Like another reviewer posted it never cooked fully cooked.The only part that was done was the parts exposed to the pan and the air.The inside was way undercooked.I let it cook for longer than 50 minutes, until it almost burned. Next, if there is a next time.I will try without the vegatable oil, and with less baking powder.”

  • “Excellent! So soft and great taste! Used whole wheat flour.”

  • “fantastic.I added a banana, it was a wonderful combo.”

  • “These are really nice muffins! I used 1 cup whole wheat flour and 1 cup all-purpose flour, and used soy milk. I brought these to a gathering with friends and have already had people stop by to get the recipe. They are not too sweet and it kind of reminds me of a really good cornbread, but fruitier. 🙂 We’ll be making this again. Thanks!”

  • “eh, sort of bland and floury tasting, they did not seem cooked after 20 min, but the next day they dried up a bit and seemed cooked.sorry, this didnt do it for me, perhaps i did something wrong?”

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