Mango Muffins with Oatmeal Crumb Topping
User Reviews
5
Mango Muffins with Oatmeal Crumb Topping
Description
Mango Muffins with Oatmeal Crumb Topping combine rolled oats soaked in buttermilk with a lightly spiced all-purpose flour base and ripe diced mango pieces. The oats contribute moisture and body, while the buttermilk aids in tenderizing the crumb. Spices like cinnamon, nutmeg, and ground ginger add warmth without overpowering the mango’s natural sweetness. The batter incorporates melted butter and brown sugar for richness and gentle caramel notes.
The muffin tin is lined and filled with a heaping quarter-cup of batter per muffin, then sprinkled generously with a crumb topping made from oats, flour, brown sugar, cinnamon, and melted butter. This topping bakes into a crisp, sugary crust that contrasts nicely with the soft cake beneath. The muffins bake at a moderately high temperature to develop golden, slightly crunchy tops.
The recipe yields a dozen muffins, making them suitable for grab-and-go meals, afternoon treats, or additions to a brunch spread. Fruit and oat combination provide a filling and subtly sweet option that pairs well with coffee or tea.
Ingredients
For the oatmeal crumb topping:
- 1/4 cup all-purpose flour
- ¼ cup rolled oats
- ½ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- 3 tablespoons butter melted
For the muffin batter:
- 1 cup rolled oats
- 1 cup buttermilk
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1 egg (at room temperature)
- 1/2 cup light brown sugar packed
- 5 tablespoons butter melted
- 1 teaspoon vanilla extract
- 1 cup Mango ¼ inch/6mm cubes - about 1 large mango or 1 ½ medium mangoes, finely diced
Instructions
- Preheat your oven to 400°F/200°C. Line a muffin tin with paper muffin cups.
- Start by making the oatmeal crumb topping. Combine ¼ cup flour, ¼ cup oats, ½ cup light brown sugar, and ½ teaspoon cinnamon in a bowl. Add the 3 tablespoons of melted butter and combine with a spatula until the mixture comes together into crumbs. Set aside.
- Now make the muffin batter. In a large mixing bowl, soak 1 cup oats in 1 cup buttermilk for at least 15 minutes, or up to 45 minutes.
- Combine the flour, baking powder, baking soda, salt and spices in a medium bowl and set aside.
- Once the oats are done soaking, stir in the egg, brown sugar, butter, and vanilla. Fold in the dry mixture until just combined. Then fold in the cubed mango.
- Divide the batter amongst your muffin cups (it’ll be a heaping ¼ cup measure per cup), and sprinkle each muffin generously with crumb topping. It will almost seem like too much topping, but take your time distributing all the crumb mixture across your 12 muffins, gently pressing it into the muffins as you go.
- Bake for 21-23 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack to cool further. These are best served warm!
Notes
- This recipe yields 12 standard-sized muffins, making it suitable for sharing or preparing ahead.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 36mg | 12% |
| Sodium | 265mg | 11% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 435IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 65mg | 7% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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