Prep 20 mins
Cook 30 mins
These go well with coffee or tea for breakfast or a nice snack.
- 1 large egg
- 1⁄2 cup sour cream
- 1⁄2 cup milk
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted and cooled
- 1 1⁄2 cups diced ripe mangoes
- 2 cups flour
- 1⁄2 cup sugar
- 1 tablespoon baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄3 cup chopped unsalted macadamia nuts
- 1⁄4 cup flour
- 1⁄4 cup light brown sugar
- 1⁄4 teaspoon ground cinnamon
- 2 tablespoons butter, softened
- PREHEAT OVEN TO 400F degrees.
- For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
- Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
- In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
- In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
- Make a well in the center of the dry ingredients and add mango mixture.
- Fold together just to moisten and evenly blend; the batter will be lumpy.
- Using a large spoon, quickly fill muffin wells with batter to the tops.
- Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
- Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
- Serve warm or at room temperature.
These are very tasty. I loved these and so did my family and the guests who had come over. I used 3 medium-sized mangoes, 3/4 cup yogurt instead of 1/2 cup, substituted butter with margarine and used 1 tsp. baking powder instead of 1 tbsp. Additionally, I didn't use macadamia nuts as I didnt have those at home. As I like cinnamon, I used 1 1/2 tsps. of it instead of 1/4 tsp. These were the best mango muffins I ever dived into:)! Thank you!!!
These were absolutley heavenly!! We loved the delicate fruit taste and the crunchy topping on these muffins. The only thing that I changed was I used one cup of sugar instead of a half of cup in the batter because we like our muffins on the sweet side. I also baked these for about 22 minutes and they were done so I didn't let them bake the full 25 minutes. The muffins turned out perfect and I wouldn't change anything else about them.
An absolutely wonderful, moist, tender muffin! I didn't have macadamia nuts so I used chopped natural almonds instead. Will definitely make these again!