Best Mango Macadamia Crunch Muffins Recipes

FRESH MANGO MUFFINS

Fresh Mango Muffins image

This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family.

Provided by indomacarons

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 pinch salt
3 eggs
¼ cup heavy whipping cream
¼ cup unsalted butter, melted
3 cups mango - peeled, seeded, and cubed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 23.6 g, Cholesterol 63.5 mg, Fat 7.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 102.3 mg, Sugar 10.4 g

MANGO-MACADAMIA MUFFINS

Mango-Macadamia Muffins image

Make and share this Mango-Macadamia Muffins recipe from Food.com.

Provided by Steve P.

Categories Quick Breads

Time 50m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

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
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

Steps:

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