Lemon and Mango Muffins

READY IN: 28mins
Recipe by Jewelies

This is a New Zealand recipe so the cup size will be larger. Our cups are 250ml.

Top Review by SusieQusie

Just out of the oven & I've already sampled one; moist, slightly sweet and very flavorful - not quite a muffin texture as I know it but not a cupcake either. I used the ginger and it is a very understated flavor against the lemon. For others' reference, a 425g can (15 oz. can) has the equivalent of 1 mango inside so I'm guessing 1 ripe, fresh mango would work here. My oven is very cranky and I knew that baking at 220ºC (~425F) spelled disaster. I baked them at 350 for 15 minutes then went to 400 for 5 more minutes to brown the tops. My yield was 18 big muffins and could have divided even further into 24 standard muffins. They domed up beautifully! Thanks for sharing a recipe that combines 3 of my favorite flavors - mango, lemon and ginger!

Ingredients Nutrition


  1. Preheat oven to 220°C.
  2. Sift the flour, sugar and ginger into a bowl, make a well in the centre.
  3. Combine the egg, lemon juice, rind and buttermilk. Stir into the dry ingredients, alternatively with melted butter and Mango Slices.
  4. Divide evenly between 12 greased muffin tins, sprinkle with castor sugar.
  5. Bake for 15-18 minutes or until well risen and cooked.
  6. Leave in the tins for 5 minutes before turning onto a wire rack to cool.

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