Easy Mango Muffins

Monday, June 16, 2014

Growing up, whenever my mum took me to the Indian supermarket, I was always treated to Rubicon mango juice boxes and boy were they good. Mangos have been part of my life since a young age and it's no wonder because they are succulent and oh so juicy - a slice of the exotic. Now as a young woman, that tradition lives on but minus the juice boxes. I've learned to incorporate mangos into salads, tacos, and smoothies.

This weekend I went ahead and bought some delicious looking mangos but never expected to make mango muffins until I had the sudden urge to bake on a lazy day and wanted something refreshing as well as a tad healthy. This is my take on it:


1 3/4 cups of all purpose flour
3/4 cup of packed brown sugar
2 tsp of baking powder
1/2 of tsp salt
1/2 of cup butter (melted)
1 egg
1/4 cup of greek yogurt
1/2 cup of milk
1 cup of cubed fresh mangos

Crumble Top:
1/2 cup of flour
2/3 cup of brown sugar
1/4 cup of cold butter
1 tsp of cinnamon powder


Preheat oven to 400 degrees F.

In a large mixing bowl, whisk together dry ingredients - flour, brown sugar, baking powder and salt. Then in a small mixing bowl, whisk together liquid ingredients - butter, egg, greek yogurt and milk.

Combine wet ingredients with dry ingredients and mix together till fully combined. Gently fold in fresh mangos using a spatula.

Don't forget to line your muffin pan with liner or baking cups (I use these from Ikea, aren't they cute!) and fill each with a 1/4 cup of the muffin batter.

To make the crumble top, mash together flour, brown sugar, butter and cinnamon powder. I tend to use a potato masher as it does the job quite well. Sprinkle over muffins and voila!

Bake for 15 mins or until done.

Makes exactly 15 muffins.

All images were taken with a Nikon D3100.


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