MANGO MACADAMIA CRUNCH MUFFINS

MANGO MACADAMIA CRUNCH MUFFINS image

Yield 18 cupcakes

Number Of Ingredients 16

Previous Next

for the muffin:
75g/3oz melted butter
250g/9oz self-raising flour
1 tsp baking powder
½ tsp baking soda
pinch of salt
1 tsp ground cardamom
1 tsp vanilla extract
115g/4oz brown sugar (i used asian brown sugar, which is unrefined sugar, unlike american brown sugar, which is usually refined white sugar with molasses added in; use whatever you have available)
2 large eggs
125ml/4fl oz buttermilk
the fruit from two large super-ripe mango(e)s, (carabao or manila if you can find them), or any stone fruit, really--roughly chopped
for the topping:
1 cup chopped, toasted macadamias
1 cup unsalted butter, softened
1 cup brown sugar

Steps:

preheat the oven to 190C/375F/Gas 5. sift dry ingredients (except sugar) together in a large bowl. add sugar and stir. beat together the eggs, vanilla extract, melted butter and buttermilk in another bowl. make a well in the center of the dry ingredients and add the egg mixture, stirring through with a fork until it is a lumpy paste. don't overmix. fold in the fruit. mix the topping ingredients together. grease the muffin pan or the interior of the paper cups and spoon in the mixture until 3/4ths full. top with a generous dollop of the macadamia sugar mix. if you are using the paper cups, place them in a shallow baking pan, about ½-1 inch apart (you may need to rotate the pan halfway through baking). bake for 20-25 minutes if in a regular muffin pan, 25-35 for the ones in paper cups, or until the centers cook through. cool on a wire rack.