Mango Muffins

Mango Muffins created by Bassem H.

I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.

Ready In:
33mins
Yields:
Units:

ingredients

directions

  • Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
  • In a separate bowl combine oil, milk, and egg.
  • Mix liquid ingredients with dry until just moist and stir in the mango pulp.
  • Fill greased muffin tins, or paper muffin cups two-thirds full.
  • Bake at 400°F for 15-18 minutes.
  • They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
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RECIPE MADE WITH LOVE BY

@Bill Hilbrich
Contributor
@Bill Hilbrich
Contributor
"I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe."

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  1. Dalia S.
    These are amazing!! I did a little more mango than what it said, they were moist and delicious! I’m making them today again with a little twist jijijij
  2. Anonymous
    I bake a lot. This recipe was a failure. Burned on the outside and gooey in the middle. On the bright side the chickens and dogs got a treat.
  3. Bassem H.
    Mango Muffins Created by Bassem H.
  4. Bassem H.
    i tried it on breakfast,easy,fast,so beautiful,delicious and it melts in your mouth <3
    • Review photo by Bassem H.
  5. Ayesha A.
    Amazing recipe that actually worked with fresh fruit. I substituted whole wheat and took the honey option and the muffins turned out perfectly moist and fluffy and yummy and filling. Really mashing the fresh mango chunks well goes a long way into making them fluffy I think. I also added more baking powder than the recipe asked for to compensate for the whole wheat.
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