5 from 14 votes
Mango Muffins with Oatmeal Crumb Topping
These mango muffins feature a tender crumb with a moist, fruity texture thanks to diced mango and soaked oats. Topped with a contrasting oatmeal crumb mixture, they balance sweetness with gentle cinnamon spice. The muffin batter is enhanced by warm spices and a touch of nutmeg and ginger, creating a nuanced flavor perfect for breakfast or snacks. The crumb topping adds a crunchy layer that complements the soft interior.
Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings:
12
Calories:
253 kcal
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
Notes
- This recipe yields 12 standard-sized muffins, making it suitable for sharing or preparing ahead.
Nutrition Information
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 253
% 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.