Mango-Macadamia Muffins

READY IN: 50mins
Recipe by Steve P.

These go well with coffee or tea for breakfast or a nice snack.

Top Review by Charishma_Ramchanda

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!!!

Ingredients Nutrition

Directions

  1. PREHEAT OVEN TO 400F degrees.
  2. 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.
  3. Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
  4. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
  5. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
  6. Make a well in the center of the dry ingredients and add mango mixture.
  7. Fold together just to moisten and evenly blend; the batter will be lumpy.
  8. Using a large spoon, quickly fill muffin wells with batter to the tops.
  9. 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.
  10. Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
  11. Serve warm or at room temperature.

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