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Friday, February 23, 2024

Mango muffins | RecipeTin Eats


It is a mango muffin recipe that truly tastes of mango – rarer than you may assume! With two massive mangoes, the puree flavours the batter and retains the muffin moist, then a lot of chopped mango is stirred in. It domes tall, has a crunchy prime and beautiful trace of coconut flavour.

Freshly made Mango muffins

Mango muffins

Each mango muffin I’ve tried up to now barely tastes of mango, and that features my very own makes an attempt. You may’t simply stir chopped mango right into a fundamental muffin combination, and one mango isn’t sufficient for 12 muffins – that’s hardly any mango per muffin!!!

So this yr, I set my sights on lastly nailing a recipe. With mango puree within the batter and chopped mango stirred in, you will want two BIG ripe mangoes for these muffins. You really want a mixture of each puree and mango items as a result of there’s solely a lot puree the batter can take earlier than it turns into unhealthy pudding-like mush (1 cup was the restrict). There’s additionally solely a lot chopped mango you’ll be able to add earlier than the muffin begins falling aside (2 cups was the restrict).

They dome up fantastically, have a crunchy prime, and the within is delicate with – yup, you guessed it – GREAT MANGO FLAVOUR!! I additionally added coconut flavour into this. As a result of coconut plus mango simply works. 🙂

Inside of Mango muffins
Freshly baked Mango muffins

Substances in mango muffins

First, let’s speak mangoes!

Mangoes for muffins

These muffins will solely be nearly as good because the mangoes you utilize. We would like candy and juicy, as a result of the sweetness and moistness of the muffins depends on ripe mangoes.

Honey gold mangoes

My favorite is honey gold mangoes (image above) – richest, sweetest flavour – although R2E2’s are a detailed second (the enormous ones!). Kensington pides and palmer are a little bit tangier and Keitt’s have a little bit milder mango flavour. Calypso brings up the rear – they at all times look the prettiest at grocery shops however they’ve the least mango flavour. (PS I’m in Australia, these are our most typical mango varieties).

Frozen mango will also be used. I’ve included instructions within the recipe.

Muffin components

And right here’s what you want for the batter.

Ingredients in mango muffins
  • Plain flour (all-purpose flour) – Not self elevating flour which already has baking powder inbuilt. Typically talking, muffins and muffins don’t rise as properly and the crumb isn’t as delicate. Higher so as to add your personal rising agent.

  • Baking soda (bi-carbonate) – Talking of which, that is what we use to make the muffin rise! Baking soda is ~3x stronger than baking powder and I discover it really works higher for these muffins as a result of the batter is a little bit thicker than standard so it wants a little bit of an additional enhance to rise properly.

  • Vinegar – Acidity that offers the baking soda a kick begin on the rising! You may’t style it in any respect, it’s simply to activate the baking soda. Both vinegar or one thing else with acidity in it (like yogurt or bitter cream) is pretty customary in most of my baking recipes that use baking soda.

  • Coconut oil – That is the fats I exploit as a result of it has coconut flavour. Use unrefined coconut oil which has the coconut flavour. Refined is coconut oil with the coconut flavour eliminated.

    Coconut oil is saved within the pantry and has a scoop-able consistency like butter. To make use of, simply soften for 20 seconds within the microwave.

  • Desiccated coconut – That is additionally referred to as finely shredded coconut in some nations. To not be confused with flakes / shavings that are bigger. Remember to use unsweetened, not sweetened.

  • Sugar – I exploit white sugar right here. I don’t suggest brown sugar as a result of the crumb will get a little bit too delicate and damp. The muffin makes use of 3/4 cup (150 g) of sugar which works out at 1 tablespoon per muffin, so it’s not too candy. I initially used 1/2 cup of sugar (100 g) however personally felt the muffin was not fairly candy sufficient. Nonetheless, be happy to make use of the lessor quantity for those who choose!

  • Egg – Use one massive egg, 55-60g / 2 oz within the shell. Egg is what holds the crumb of muffins collectively, however the extra you utilize, the drier a cake will likely be. I used to be battling a dry crumb for this cake due to the impact of together with the mango puree (moist puree = extra flour required = drier crumb). In the long run, chopping again to only one egg turned out to be the answer!

  • Vanilla – For flavour.

  • Salt – Only a pinch, to deliver out the opposite flavours. Commonplace baking follow lately!


How you can make mango muffins

The batter making half is as easy as some other muffin – dump and blend, no electrical beaters required. Probably the most time will go into chopping the mango. Which I by no means actually take into account a chore given how a lot mango-snacking will get completed in the course of the course of!

Slicing mango FOR THESE MUFFINS

Use the scrappy bits for the puree, and preserve the good massive cheek items for dicing.

  1. Cheeks first – Stand the mango upright on the broader facet (ie the facet that was connected to the tree). Minimize the cheek of the mango off both sides of the seed, aiming to depart as little flesh as potential on the seed.

  2. Scoop out – Then utilizing a big spoon or scooper (the sharper the sting, the better it’s), scoop the flesh out of the pores and skin. Scrape out any extra flesh from the pores and skin – ultimate to make use of for pureeing!

  1. Take away pores and skin off seed – Minimize the pores and skin off the flesh remaining on the seed.

  2. Flesh off seed – Then lower the flesh from across the seed.

  1. For puree – We’d like 1 cup of mango puree to combine into the batter. That is 260 grams of mango flesh, or 1 1/3 cups of mango chopped into small cubes (as soon as pureed it turns into 1 cup). I measure by weight, and I exploit the scrappy bits for the puree and preserve the cheeks to cut trigger it’s simpler!

  2. Blitz – Then puree the mango utilizing a stick blender, or a small meals processor. You may wrestle with a big meals processor, not sufficient mango.

  1. For chopping – We additionally want 2 cups of chopped mango to stir into the batter. You may both chop then measure out 2 cups, or you’ll be able to weigh the mango then chop (that is what I do) – you’ll want 370 grams.

  2. Chopping the mango – Take a cheek and slice it in half horizontally. Then, holding the 2 items stacked, lower right into a grid.

    If the mango items are too massive then it could possibly make the muffin disintegrate. So chop them pretty small, round 1 cm / 1/3″ or so.


Making the muffins

Mango chopping completed, this half is tremendous straightforward!

  1. Spray muffin tin – Spray a 12 gap muffin tin with canola oil, or grease properly with butter. I don’t use muffin liners for these muffins as a result of I discover you lose an excessive amount of muffin whenever you peel the paper off!

  2. Dry – Whisk the Dry components in a bowl (flour, baking soda and salt).

  3. Moist – Then whisk the moist components in a separate bowl (mango puree, sugar, egg, coconut oil, vanilla, vinegar).

  4. Mix – Pour the Dry into the Moist components. Use a rubber spatula to combine till the flour is usually combined in however you’ll be able to nonetheless see bits of flour.

  1. Add-ins – Then add the chopped mango and coconut. Combine simply till you’ll be able to not see flour.

    ℹ️ This batter is thicker than typical muffin batters as a result of the muffin will get quite a lot of moisture from the mangoes as they bake. Early variations I made with a looser batter resulted in unpleasantly moist muffins!

  2. Fill and sprinkle – Divide the batter between the holes. It may mound up barely above the opening as a result of the batter is thicker than regular so it gained’t spill over when it bakes. Sprinkle with the demerara sugar. Full protection and the extra beneficiant the higher, for a crunchier prime!

  3. Bake – Put the muffins into the oven preheated to 220°C/425°F (200°C fan-forced). Then instantly flip the oven DOWN to 200°C/390°F (180°C fan). Then bake for twenty-four minutes, or till the highest is golden and crisp, and a skewer inserted into the center comes out clear.

    ℹ️ The preliminary excessive warmth provides the muffins a kick begin to rise, however then decreasing the warmth barely permits them to prepare dinner by evenly. Early variations baked for the entire time on the greater temperature had been too dry on the surface, although I beloved that the highest was additional golden and crispy!

  4. Cool for 10 minutes within the muffin tin. Then switch to a cooling rack and funky for at the very least one other 10 minutes earlier than grabbing one!

Picking up Mango muffins

So there you’ve it. Lastly made a mango muffins recipe I used to be proud of! It was unusually tougher than I anticipated. I actually thought it might be as straightforward as switching the apple in my Apple Muffins with mango.

However it appears not. Not if you need muffins with precise mango flavour!

I hope you like these as a lot as I do. – Nagi x


Watch how you can make it

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Freshly made Mango muffins

Mango muffins

Servings12

Faucet or hover to scale

Recipe video above. All too usually, mango muffin recipes lack precise mango flavour. It isn’t sufficient to only stir chopped mango right into a muffin, and one mango isn’t sufficient for 12 muffins!However these muffins DO really style of mango, with mango puree stirred into the batter and loads of chopped mango added! They sit tall and proud, with a crunchy prime, pretty trace of coconut flavour and a ravishing delicate crumb because of the moisture from the mangoes. You will have two very massive mangos or three medium ones. In case you are brief, be sure you use the correct quantity for the puree then lose out on the chopped mango.

Directions

  • Preheat oven to 220°C/425°F (200°C fan-forced). Spray a muffin tin with canola oil or grease properly with butter. (Notice 5)

  • Batter – Whisk Dry components in a medium bowl. Whisk Moist components properly in a separate massive bowl till clean. Pour the Dry components into the Moist components. Use a rubber spatula to combine collectively till the flour is nearly integrated.

  • Add-ins – Add the chopped mango and coconut, then combine till you not see flour – cease mixing, even when there are a number of flour lumps, else the muffin will likely be dry and difficult. The combination will likely be thicker than typical muffin batters as a result of it will get quite a lot of moisture from the mangoes because it bakes.

  • Crunchy prime – Divide between muffin holes, it needs to be barely mounded (as pictured in submit). Sprinkle the highest of every with 1/2 teaspoon of Demerara sugar.

  • Bake – Place within the oven. Instantly flip the oven down to 200°C/390°F (180°C fan). Bake for twenty-four minutes or till the floor is golden and crunchy, and a skewer inserted into the center comes out clear.

  • Cool – Depart within the muffin tin for 10 minutes then switch onto a cooling rack. Cool for at the very least one other 10 minutes earlier than grabbing one!

Recipe Notes:


1. Baking soda (bi-carbonate) will get a raise enhance from vinegar (you’ll be able to’t style it!) which supplies it a kick begin. Works higher than baking powder as a result of it’s stronger and this muffin batter is thicker than standard ones. Substitute with 4 teaspoons baking powder, however crumb isn’t fairly as tender.
2. Coconut oil provides nice coconut flavour into these muffins! Remember to get unrefined (coconut flavour) not refined (coconut flavour eliminated). In any other case, substitute with unsalted butter.
3. Mangoes – My favorite is Honey Gold (candy, nice mango flavour), adopted by R2E2, Kensington Pides then Keitts. Use your favorite – so long as it’s ripe!
Puree mango flesh utilizing a stick blender or meals processor, it’s fast. Be certain to not mis-measure: too little = dry muffin, an excessive amount of = too moist. Both puree then measure out 1 cup, or weight the flesh then puree (which is what I do):
1 cup mango puree = 250g (9 oz) mango flesh = 1 1/3 cups mango chopped into small cubes
Chopped mango items: 2 cups small diced mango = 370 g (13 oz). I lower the cheeks of the mango, slice in half horizontally then (holding the 2 slices stacked) lower right into a grid.
Frozen mango – you will want a complete of 630g/22oz frozen mango. Thaw fully and let it come to room temperature, don’t use ice chilly (slows down the baking course of). Then chop/puree because the recipe requires.
Room temp – Whether or not utilizing recent or thawed, you should definitely use the mango at room temp, not fridge chilly, in any other case the huge quantity of mango added into the batter will deliver down the temperature of the batter so it gained’t rise as properly and can take longer to bake.
4. Demerara sugar – Giant sugar grains that bake up crunchy! Discover it within the baking aisle at grocery shops. Don’t have it? Strive oats or nuts, or skip it. Don’t use extra mango, the muffin gained’t rise as properly.
5. Muffin liners don’t work that properly with mango muffins I discover, an excessive amount of muffin peels off!
Muffins will keep recent and moist for 4 days. If it’s sizzling and humid, preserve them within the fridge.

Diet Data:

Energy: 252cal (13%)Carbohydrates: 41g (14%)Protein: 4g (8%)Fats: 9g (14%)Saturated Fats: 7g (44%)Polyunsaturated Fats: 0.3gMonounsaturated Fats: 1gTrans Fats: 0.002gLdl cholesterol: 14mg (5%)Sodium: 122mg (5%)Potassium: 138mg (4%)Fiber: 2g (8%)Sugar: 22g (24%)Vitamin A: 588IU (12%)Vitamin C: 19mg (23%)Calcium: 13mg (1%)Iron: 1mg (6%)

Lifetime of Dozer

He at all times will get the seed*. 😇

* Supervised. He’s solely allowed to nibble the flesh off, as you’ll see in at the moment’s recipe video. I don’t let him eat the seed.



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