Mango-Macadamia Muffins

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

• Ready In: 50 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 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

• TOPPING

• 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

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.