These Mango Muffins are the best I've ever tasted; they are soft, fluffy and loaded with mango flavor since I made them with mango juice and chunks.
Mango Muffins
Yup! I mixed the batter with mango juice and loads of mango chunks; how tasty is that? The taste of these muffins is AMAZING! They are also super light and delicious!
I used a large, ripe mango cut into chunks. I also tested this recipe with frozen mangoes, and I wasn't so fond of the texture of the muffins made with them.
My mango muffin recipe is effortless, SO simple and easy, and you can eat them anytime as they are super light, fluffy, and rich in flavorful goodness. I enjoy them at breakfast or as snacks.
I have 2 advice for making the best mango muffins ever: first, Measure everything correctly, and second, mix just enough to combine the ingredients.
Ingredients
“See the recipe card for full information on ingredients and quantities.”
Mango. I use one large ripe mango.
Mango Juice. Mango juice will help combine the dry ingredients in this recipe. Instead of milk, why not use the very juice of the fruit flavor of this recipe, right? I used store-bought FRESH mango juice.
All-purpose Flour. I highly recommend measuring the flour correctly for good, fluffy muffins.
Eggs. I use 3 eggs.
Sugar. Mangoes are already sweet for sure. But for added sweetness, I added granulated white sugar into the mixture.
Baking Powder. As a leavening agent, baking powder will help the muffins to rise in volume and impart a fluffy texture to the dish.
Vegetable Oil. It makes the muffins tender and moist. You may use melted butter instead.
Vanilla Extract. For extra flavor.
Tip: Make sure that all ingredients are at room temperature for an easier mixing process.
How To Make Mango Muffins?
One: Preheat the oven to 170C/ 340F and line a 12-cup muffin tin with a paper liner.
Two: In a mixing bowl, whisk eggs, sugar and vanilla extract until fluffy.
Three: Add in mango juice and oil, mix until combined. Now, stir in flour, baking powder and salt.
Tip: Again and again, I will remind you that overmixing the mixture will not do your baked goods any good.
Four: Fold in the chopped mango. Spoon the batter into the muffin tin, bake for 25-30 minutes.
Tip: The batter will rise as it bakes, so do not overfill your muffin tin with the batter to avoid making a mess inside the oven.
Five: Allow the muffins to cool in the pan before serving.
Tip: Let the muffins cool down before serving them to avoid making them crumbly and fragile.
Can I Freeze Mango Muffins?
Yes, you can. I always bake too many of these muffins and freeze them for later, as they are freezer-friendly.
They last for up to three months in the freezer, and you just have to thaw them at room temperature before serving.
More Muffin Recipes
- Whole Wheat Strawberry Banana Muffins
- Fudgy Double Chocolate Muffins
- Easy Banana Nutella Muffins
- Lemon Drizzle Muffins
- Healthy Blackberry Muffins With Yogurt
Easy Mango Recipes
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Mango Muffins Recipe
Equipment
- Muffin tin
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
- 3 eggs
- ¾ cups granulated white sugar
- ½ cup mango juice
- 1 mango , diced
- 2 cups all purpose flour
- 1 ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 170C / 340F and line a 12-cup muffin tin with a paper liner.
- In a mixing bowl, whisk eggs, sugar and vanilla extract until fluffy.3 eggs, ¾ cups granulated white sugar, 1 teaspoon vanilla extract
- Add in mango juice and oil, mix until combined.½ cup mango juice, ¾ cup vegetable oil
- Now, stir in flour, baking powder and salt, fold in the chopped mango.2 cups all purpose flour , 1 ½ teaspoon baking powder, ¼ teaspoon salt, 1 mango
- Spoon the batter into the muffin tin, bake for 25-30 minutes.
- Allow the muffins to cool in the pan before serving.
Elena says
Amazing! So delicious and easy to make.
Maria says
Soft and fluffy, I loved them. Will make again!