Mango Muffins Recipes

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FRESH MANGO MUFFINS



Fresh Mango Muffins image

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.

Provided by indomacarons

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 pinch salt
3 eggs
¼ cup heavy whipping cream
¼ cup unsalted butter, melted
3 cups mango - peeled, seeded, and cubed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • 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.
  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 23.6 g, Cholesterol 63.5 mg, Fat 7.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 102.3 mg, Sugar 10.4 g

MANGO MUFFINS



Mango Muffins image

Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 12

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 tablespoon lime juice
2 cups diced ripe mango
1 medium ripe banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

  • In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

MANGO MUFFINS



Mango Muffins image

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.

Provided by Bill Hilbrich

Categories     Quick Breads

Time 33m

Yield 18 muffins

Number Of Ingredients 8

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar or 3/4 cup honey
1/4 cup vegetable oil
1 cup milk
1 egg
1 -1 1/2 cup mango, pulp of (2 very ripe mangoes)

Steps:

  • 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 a large bowl.
  • In a separate bowl combine oil, milk, and egg.
  • Mix liquid ingredients with dry until just moist and stir in the mango pulp.
  • Fill greased muffin tins, or paper muffin cups two-thirds full.
  • 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.

CITRUS-MANGO MUFFINS



Citrus-Mango Muffins image

Make homemade jumbo muffins chock-full of mango chunks and drizzled with a sweet lime glaze.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

1 egg
2 cups Gold Medal™ all-purpose flour
1/3 cup granulated sugar
1 tablespoon grated lime peel
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, cut lengthwise in half, pitted and diced (1 cup)
1/2 cup powdered sugar
3 to 4 teaspoons lime juice

Steps:

  • Heat oven to 375°F. Grease bottoms only of 6 jumbo (3 1/2x1 3/4-inch) muffin cups or 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
  • In medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango just until moistened. Stir in mango. Divide batter evenly among muffin cups.
  • Bake 25 to 35 minutes or until golden brown.
  • Meanwhile, in small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm if desired.

Nutrition Facts : Calories 370, Carbohydrate 60 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 7 g, SaturatedFat 2 g, ServingSize 1 Muffin, Sodium 390 mg, Sugar 27 g, TransFat 0 g

SUNRISE MANGO-COCONUT MUFFINS



Sunrise Mango-Coconut Muffins image

Moist and flavorful, but not too sweet. These delicious muffins are a family favorite! Add a little ginger if you are feeling adventurous.

Provided by gerdmenu

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shredded coconut
½ cup white sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
¼ teaspoon salt
3 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
1 ½ cups canned mango puree

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper or foil liners.
  • Combine flour, coconut, sugar, baking powder, cinnamon, and salt in a bowl.
  • Blend eggs, butter, and vanilla extract to a creamy consistency in a separate bowl. Add flour mixture and stir until smooth. Fold in pureed mango.
  • Divide batter evenly among the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts : Calories 206.2 calories, Carbohydrate 33.5 g, Cholesterol 56.7 mg, Fat 6.2 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 158.6 mg, Sugar 9.7 g

BANANA MANGO MUFFINS WITH LIME GLAZE



Banana Mango Muffins with Lime Glaze image

Not too sweet, with a wonderful tart lime glaze, these muffins are a perfect way to use up over-ripe mango and bananas. Throw in some chocolate chips or chopped nuts for different textures and flavors. Scrumptious!

Provided by becewa

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Banana Muffin Recipes

Time 1h10m

Yield 18

Number Of Ingredients 15

1 ripe mango, peeled and pitted
3 ripe bananas
⅔ cup brown sugar
½ lime, juiced
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
½ cup butter, at room temperature
3 large eggs
1 cup confectioners' sugar, or as needed
1 tablespoon water, or as needed
1 teaspoon lime juice, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
  • Blend mango, bananas, brown sugar, and juice of 1/2 lime in a blender until smooth.
  • Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and allspice together in a bowl. Mix butter, eggs, and mango-banana mixture into flour mixture until just combined. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Whisk confectioners' sugar, water, and 1 teaspoon lime juice together until glaze is smooth and thick; spoon onto cooled muffins.

Nutrition Facts : Calories 179.4 calories, Carbohydrate 29.2 g, Cholesterol 44.6 mg, Fat 6.2 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 147.3 mg, Sugar 15.8 g

MANGO BLUEBERRY MUFFINS



Mango Blueberry Muffins image

These tropical mango blueberry muffins will brighten up your morning, or sweetly accompany your afternoon coffee. Mango and blueberry pair well together, and the lime lends a nice burst of citrus. A touch of almond flavoring brings out all three fruit flavors. The puréed mango adds moisture to these muffins, and they keep for several days in the refrigerator.

Provided by Chef Jean

Categories     Breakfast

Time 35m

Yield 12 large muffins, 12 serving(s)

Number Of Ingredients 21

2 3/4 cups flour
3/4 cup sugar
2 tablespoons brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 egg
1/2 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 teaspoon almond flavoring
1 cup mango, cubed (fresh or frozen)
1 lime, juice of
1 cup blueberries (fresh or frozen)
2 tablespoons butter
1 cup powdered sugar, sifted
1 tablespoon lime juice
1 teaspoon almond flavoring
1 -2 tablespoon milk
1 pinch salt
coconut (to garnish)
sliced almonds (to garnish)

Steps:

  • Preheat the oven to 425 degrees.
  • Line muffin tin with paper liners (enough for 12 muffins).
  • Mix the flour, salt, baking powder, and sugars together in a large bowl.
  • In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
  • In a blender or food processor, purée the mango with the lime juice until smooth.
  • Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
  • Fold in the mango purée until just barely mixed.
  • Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
  • Fill muffin tins with about 1/3 cup batter, or almost to the top.
  • Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
  • Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
  • Cool in pan on a rack.
  • Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
  • Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
  • Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.

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