Mango Muffins turn a classic muffin recipe into something tropical and more flavorful than the usual flavors you may have already known. They are soft, light, and offer a sweet, tangy, and fruity taste.
Preheat the oven to 170°C and line a 12-cup muffin tin with a paper liner.
In a mixing bowl, whisk eggs, sugar and vanilla extract until fluffy.
Add in mango juice and oil, mix until combined.
Now, stir in flour, baking powder and salt, fold in the chopped mango.
Spoon the batter into the muffin tin, bake for 25-30 minutes.
Allow the muffins to cool in the pan before serving.
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.
Again and again, you will be reminded that overmixing the mixture will not do your baked good any good.
Let the muffins cool down before serving them to avoid making them crumbly and fragile.
Make sure that all ingredients are at room temperature for an easier mixing process.
Measure everything! One mistake in measuring may cause the failure of your muffins.
Feel free to swap vegetable oil with melted butter. Melted butter allows for moister and flavorful muffins.
There are days when you may not feel like making more effort than necessary. You can easily use a store-bought mango puree instead of manually combining mango juice and mangoes. The store-bought mango puree may not give you the natural zesty sweet flavor of mangoes, but it can save you time.
Brown sugar is a good substitute for granulated white sugar as well. With the use of brown sugar, your muffins will have more color, and the sweetness will have an almost caramel undertone flavor.
Mango juice adds a lovely mango flavour to the batter; however, feel free to replace it with milk if you like.