Prep 25 mins
Cook 15 mins
Make these one summer morning when fresh strawberries are at their finest. Absolutely delicious!
- 1 1⁄2 cups flour
- 3⁄4 cup sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup low-fat buttermilk
- 1 egg
- 1⁄3 cup butter (or use half butter and half applesauce) or 1⁄3 cup margarine, melted (or use half butter and half applesauce)
- 1⁄2 teaspoon almond extract
- 1⁄2 cup chopped fresh strawberries
- 1⁄2 cup chopped fresh mango
- 1 tablespoon sugar
- 1⁄2 teaspoon cinnamon
- Mix together flour, sugar, baking powder, baking soda and salt; set aside.
- Beat together buttermilk and egg. Add butter and almond extract and beat well. Stir buttermilk mixture, strawberries and mango into flour mixture just until moistened.
- Fill greased or paper-lined muffin cups 3/4 full. Combine sugar and cinnamon and sprinkle evenly over muffins.
- Bake at 400º for 15 minutes or until muffins test done. Yield: one dozen.
- *Useful Tip: Use all strawberries or all mangoes for a one-fruit muffin.
Very good recipe! Mine came out increadible and everyone in my family loved them! I let them bake for a further 5 minutes and the moisture was on point. I recomend this recipe to anyone who loves mango, strawberries and baking! Once again, great job!
Tasty, light, and perfectly sweet. Very good muffins, even made with subpar fruit! I have most of them in the freezer to pull out for breakfasts or snack. Thanks for posting!
These muffins are light in texture and so delicious. I only got nine because I made them a little bigger. Also, I had to bake them a little longer than 15 minutes as they were still doughy inside after that time. I will definitely be making this recipe again! Edited to add: If you mix up a double batch of batter and bake it in a Bundt pan for 1 hour, this recipe makes a wonderful coffee cake!