Mango muffins | RecipeTin Eats

January 20, 2024

68

This can be a mango muffin recipe that really tastes of mango – rarer than you may assume! With two huge 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 high and wonderful trace of coconut flavour.

Mango muffins

Each mango muffin I’ve tried prior to now barely tastes of mango, and that features my very own makes an attempt. You possibly can’t simply stir chopped mango right into a primary 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’ll need two BIG ripe mangoes for these muffins. You really want a mix 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 possibly can add earlier than the muffin begins falling aside (2 cups was the restrict).

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

Components in mango muffins

First, let’s discuss mangoes!

Mangoes for muffins

These muffins will solely be pretty much 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.

My favorite is honey gold mangoes (image above) – richest, sweetest flavour – although R2E2’s are a detailed second (the large ones!). Kensington pides and palmer are a bit of tangier and Keitt’s have a bit of 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 commonest 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.

Plain flour (all-purpose flour) – Not self elevating flour which already has baking powder in-built. Typically talking, muffins and muffins don’t rise as properly and the crumb isn’t as comfortable. 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 bit of thicker than traditional so it wants a little bit of an additional enhance to rise properly.
Vinegar – Acidity that provides the baking soda a kick begin on the rising! You possibly can’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 normal 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.

Unrefined coconut oil — See components picture above for the way it appears to be like when melted (clear liquid)

Desiccated coconut – That is additionally referred to as finely shredded coconut in some international locations. To not be confused with flakes / shavings that are bigger. You should definitely use unsweetened, not sweetened.
Sugar – I exploit white sugar right here. I don’t advocate brown sugar as a result of the crumb will get a bit of too comfortable 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 when you choose!
Egg – Use one giant 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 probably be. I used to be combating a dry crumb for this cake due to the impact of together with the mango puree (moist puree = extra flour required = drier crumb). Ultimately, 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 apply as of late!

Learn how to make mango muffins

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

Chopping mango FOR THESE MUFFINS

Use the scrappy bits for the puree, and hold the great giant cheek items for dicing.

Cheeks first – Stand the mango upright on the broader aspect (ie the aspect that was hooked up to the tree). Reduce the cheek of the mango off all sides of the seed, aiming to go away as little flesh as doable on the seed.
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 – ideally suited to make use of for pureeing!

Take away pores and skin off seed – Reduce the pores and skin off the flesh remaining on the seed.
Flesh off seed – Then reduce the flesh from across the seed.

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 hold the cheeks to cut trigger it’s simpler!
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.

For chopping – We additionally want 2 cups of chopped mango to stir into the batter. You possibly can both chop then measure out 2 cups, or you possibly can weigh the mango then chop (that is what I do) – you’ll want 370 grams.
Chopping the mango – Take a cheek and slice it in half horizontally. Then, retaining the 2 items stacked, reduce right into a grid.

If the mango items are too giant then it might probably make the muffin crumble. So chop them pretty small, round 1 cm / 1/3″ or so.

Making the muffins

Mango chopping performed, this half is tremendous simple!

Spray muffin tin – Spray a 12 gap muffin tin with canola oil, or grease effectively with butter. I don’t use muffin liners for these muffins as a result of I discover you lose an excessive amount of muffin if you peel the paper off!
Dry – Whisk the Dry components in a bowl (flour, baking soda and salt).
Moist – Then whisk the moist components in a separate bowl (mango puree, sugar, egg, coconut oil, vanilla, vinegar).
Mix – Pour the Dry into the Moist components. Use a rubber spatula to combine till the flour is usually blended in however you possibly can nonetheless see bits of flour.

Add-ins – Then add the chopped mango and coconut. Combine simply till you possibly can now not see flour.

ℹ️ This batter is thicker than typical muffin batters as a result of the muffin will get a number of moisture from the mangoes as they bake. Early variations I made with a looser batter resulted in unpleasantly moist muffins!
Fill and sprinkle – Divide the batter between the holes. It might mound up barely above the opening as a result of the batter is thicker than regular so it received’t spill over when it bakes. Sprinkle with the demerara sugar. Full protection and the extra beneficiant the higher, for a crunchier high!
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 offers the muffins a kick begin to rise, however then reducing the warmth barely permits them to cook dinner by means of evenly. Early variations baked for the entire time on the greater temperature had been too dry on the surface, although I cherished that the highest was further golden and crispy!
Cool for 10 minutes within the muffin tin. Then switch to a cooling rack and funky for no less than one other 10 minutes earlier than grabbing one!

Baking Mango muffins — These muffins have a fantastic dome!

So there you might have it. Lastly made a mango muffins recipe I used to be pleased with! It was surprisingly tougher than I anticipated. I actually thought it could be as simple as switching the apple in my Apple Muffins with mango.

Nevertheless it appears not. Not if you would like muffins with precise mango flavour!

I hope you’re keen on these as a lot as I do. – Nagi x

Watch easy methods to make it

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Mango muffins | RecipeTin Eats

Mango muffins