Vanilla Mango Muffins
User Reviews
5
Vanilla Mango Muffins
Description
Vanilla Mango Muffins bring together mango puree, all-purpose flour, and vanilla extract to create a moist and flavorful muffin. The mango puree adds a natural sweetness and fruitiness, while the vanilla complements its delicate flavor. The use of baking powder ensures a light rise and soft texture. Melted butter enriches the batter, contributing to tenderness. Baking at 400°F for about 15 minutes results in muffins with a lightly golden, risen top.
The method involves blending the dry ingredients first, then mixing the mango puree and eggs before combining with butter and vanilla. Careful mixing prevents toughness. The muffins cool on a wire rack to set their texture before serving.
These muffins work well served plain or with added variations, such as chocolate chips or nuts, to introduce texture and extra flavor layers. They suit a sweet breakfast option or an afternoon treat paired with tea or coffee.
Do not overfill muffin liners; fill only two-thirds full to prevent spilling.Use an ice cream scoop for even-sized muffins and consistent baking.Let muffins cool completely before serving to help them hold together.Allow melted butter to cool slightly before mixing to avoid cooking the eggs.Avoid overmixing to keep the crumb tender rather than tough.
Ingredients
- 1 Mango or 1 cup/250g mango puree, ripe
- 1¾ cups all-purpose flour 225g; aka plain flour
- ¾ cup sugar granulated white
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 egg
- ½ cup butter melted and cooled slightly
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400°F/200°C and line a 12-hole muffin pan with paper cases.
- Cut the mango flesh from the stone and peel, then puree the flesh with a hand held immersion blender (or chop finely).
- Whisk the flour, sugar, baking powder and salt in a large mixing bowl.
- Measure 1 cup of the mango puree (the rest can be used for something else) and add to a jug along with the eggs. Whisk well, then add to the dry ingredients with the melted butter and vanilla.
- Beat for a minute or so to combine.
- Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Fill muffin liners only two-thirds full to avoid overflow during baking.
- Use an ice cream scoop for consistent muffin sizes and even baking.
- Allow melted butter to cool before adding to the batter to prevent egg cooking.
- Mix batter just until combined to maintain a tender crumb and avoid toughness.
- Allow muffins to cool fully before serving to help them hold their shape.
- Try adding chocolate chips, fresh berries, sweetened coconut, or chopped nuts for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 128mg | 5% |
| Potassium | 129mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 463IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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