Fluffy Mango Muffins
These soft and fluffy mango muffins are filled with juicy mango pieces and a hint of cinnamon and vanilla. Made with simple ingredients and fresh or frozen mango, they bake up moist, lightly golden, and naturally fruity. They’re perfect for breakfast, brunch, snacks, or a sweet tropical treat.
Servings 12 muffins
Calories 225kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1½ cups diced mango fresh or frozen
- 2 tablespoons sugar for sprinkling on top optional
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin pan with liners or lightly grease it.
- Prepare the mango. If using frozen mango, let it thaw slightly and pat away excess moisture. Dice it into small pieces, about ¼–½ inch.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a large bowl, whisk the melted butter and sugar together. Add the eggs and vanilla and whisk until smooth.
- Stir in the milk.
- Add the dry ingredients to the wet ingredients and gently fold together until they're just combined. Don't overmix—a few small lumps are perfectly fine.
- Gently fold in the 1½ cups of mango.
- Divide the batter evenly among the 12 muffin cups. They'll be fairly full.
- If you'd like a slightly crunchy bakery-style top, sprinkle a little granulated sugar over each muffin.
- Bake at 375°F for 18–22 minutes, or until the tops are golden and a toothpick inserted into the muffin portion comes out clean. Because there are juicy mango pieces inside, don't worry if the toothpick hits a little mango.
- Let them cool in the pan for about 5–10 minutes, then transfer them to a cooling rack.