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Mango Morning Muffins: Sweet, Simple, and a Little Messy
Bake up a batch of Mango Morning Muffins with juicy mango, cinnamon crumble, and simple pantry staples. These easy muffins are perfect for breakfast, brunch, or a sweet snack.
Easy Muffins with Real Mango Chunks and a Buttery Crumble
Why You’ll Love and Enjoy Mango Morning Muffins: Sweet, Simple, and a Little Messy
You’ll love these muffins for their juicy mango bites, quick prep, and that irresistible cinnamon-sugar topping. They’re perfect for breakfast, snacks, or whenever you want a little sunshine in your kitchen.
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Mango Morning Muffins
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 11 big, bakery-style muffins (or 12 if you go a bit smaller) 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Mango Morning Muffins are soft, fruity, and topped with a buttery cinnamon crunch. They’re the kind of treat you whip up when you want something easy, a little imperfect, and totally delicious.
Ingredients
Muffins:
- 2 cups (500 ml) all-purpose flour
- 1/2 cup (125 ml) white sugar
- 1 tbsp (15 ml) baking powder
- 1/2 tsp (2.5 ml) salt
- 1 can (398 ml) mango slices or chunks, drained (save 1/4 cup juice)
- 1 large egg, beaten
- 3/4 cup almond milk (or regular milk, whatever’s in the fridge)
- 1/4 cup melted butter
Topping:
- 1/4 cup melted butter
- 1/2 tsp (2 ml) ground cinnamon
- 1/3 cup packed demerara brown sugar
- 1/2 cup (125 ml) all-purpose flour
Instructions
- Preheat your oven to 375°F (190°C).
- Line a muffin pan with paper liners; trust me, it makes cleanup easier.
- In a large bowl, stir together 2 cups of flour, 1/2 cup of white sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- Drain the 398 ml can of mango, but don’t toss the juice; save 1/4 cup for the batter.
- Chop the mango into bite-sized pieces if it’s not already done.
- Make a well in the center of your dry mix.
- Pour in the 1/4 cup reserved mango juice, 1 beaten egg, 3/4 cup almond milk, and 1/4 cup melted butter.
- Stir just until everything’s barely combined; don’t overmix, or you’ll get tough muffins.
- Fold in all the chopped mango pieces right into the batter.
- I used to just put them on top, but mixing them in gives you mango in every bite. If you’re feeling wild, add a little extra mango. The more the yummier.
- For the topping, grab a separate bowl and mix 1/2 tsp cinnamon, 1/3 cup brown sugar, 1/2 cup flour, and 1/4 cup melted butter. It’ll be crumbly and a bit sticky; perfect.
- Scoop the batter into your muffin liners, filling them almost to the top.
- You’ll get about 11 big muffins, or 12 if you go a bit lighter.
- Sprinkle a generous spoonful of the cinnamon topping over each muffin.
- Don’t worry if it’s a little messy; you’re not aiming for perfection.
- Bake for 30–35 minutes at 375°F (190°C), or until a toothpick poked into the center comes out clean.
- Let them cool in the pan for a few minutes, then move to a rack.
- Eat warm, or save for later (if you can wait).
Notes
Created, prepared, tried, and tested Esme Slabs: SA Tasty Recipes, Saffas Daily Recipes, and EsmeSalon Homemade Recipes
These Mango Morning Muffins are loaded with juicy mango chunks and topped with a buttery cinnamon crumble that’s just the right amount of sweet. They’re quick to make, a little messy, and guaranteed to brighten up any morning.
Mango Morning Muffins: Sweet, Simple, and a Little Messy deliver juicy mango in every bite and a cinnamon sugar topping that’s both crunchy and comforting. The recipe is quick, forgiving, and perfect for anyone craving a homemade treat that feels special but never fussy.
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