Muffin and cupcake recipes are not regularly featured here, but these mango muffins are too good to keep to ourselves.
Our mango muffins are the perfect complement to a steaming cup of coffee in the morning; they’re made with buttermilk, have a sweet and delectable oatmeal crumb topping, and are loaded with fresh mango.
They make a great dessert or midday treat.
- ½ cup of packed light brown sugar
- ½ teaspoon of ground cinnamon
- 1/4 cup of all purpose flour
- ¼ cup of rolled oats
- 3 tablespoons of melted butter
- 1 egg (at room temperature)
- 1 1/4 cup of all-purpose flour
- 1 cup of finely diced mango (¼ inch cubes)
- 1 cup of rolled oats
- 1 cup of buttermilk
- 1/2 cup of packed light brown sugar
- 5 tablespoons of melted butter
- 1 teaspoon of baking powder
- 1 teaspoon of vanilla extract
- 3/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- ½ teaspoon of cinnamon
- ¼ teaspoon of nutmeg
- ⅛ teaspoon of ground ginger
- Set oven to 400 degrees F. Prepare paper muffin cups and place them in a muffin tin.
- First, whip up some oatmeal crumbs for the topping. In a bowl, mix together the 1/4 cup flour, 1/4 cup oats, 1/2 cup light brown sugar, and 1/2 teaspoon cinnamon. Combine the dry ingredients with a spatula, then add the melted butter (3 tablespoons). Place aside.
- It’s time to start mixing the muffin batter. Soak the oats for 15 minutes, up to 45 minutes, in the buttermilk in a large mixing dish.
- In a larger basin, whisk together the flour, baking powder, baking soda, salt, and spices.
- The oats are ready when you add the egg, brown sugar, butter, and vanilla. Just before serving, gently fold in the dry ingredients. Next, stir in the mango cubes.
- Pour the batter into the muffin tins (you’ll need a heaping 1/4 cup for each) and top each muffin with a generous helping of the crumb topping. It may seem like a lot of topping, but you should spread it evenly across all 12 muffins and gently press it in.
- Wait until a toothpick inserted in the center comes out clean, about 21–23 minutes.
- Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling. It’s preferable if these are served hot.