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Mango Muffins with Oatmeal Crumb Topping
Made with buttermilk, a sweet and delicious oatmeal crumb topping, and plenty of fresh mango, these mango muffins are perfect for breakfast with a hot cup of coffee, or an afternoon snack or dessert.
Prep Time
45 mins
Cook Time
45 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 packed light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons melted butter
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 packed light brown sugar
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup finely diced mango (¼ inch/6mm cubes - about 1 large mango or 1 ½ medium mangoes)
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
- Recipe makes 1 dozen mango muffins.
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
(5%)
Fiber
2g
(8%)
Sugar
21g
(42%)
Vitamin A
435IU
(9%)
Vitamin C
5mg
(6%)
Calcium
65mg
(7%)
Iron
1.3mg
(7%)
Nutrition Facts
Serving: 12Serving
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.