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Fresh Mango Muffins
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Medium
These Fresh Mango Muffins are one of my favorite summer treats to whip up when mangoes are at their peak. They come together in less than an hour, making them perfect for busy mornings or last minute gatherings. The beauty of this recipe is how simple it really is, with just basic pantry staples and fresh mango doing all the heavy lifting. Mangoes bring natural sweetness and fiber to the table, so you're getting something genuinely good for you with every bite. They're moist, fragrant, and honestly cost effective since you only need a handful of ingredients. Whether you're new to baking or a seasoned pro, these muffins won't disappoint.
Ella x
Ingredients
- 11 ½ cups all-purpose flour
- ¼ cup white sugar¼ cup white sugar
- 22 teaspoons baking powder
- 11 pinch salt
- 33 eggs
- ¼ cup heavy whipping cream¼ cup heavy whipping cream
- ¼ cup unsalted butter, melted¼ cup unsalted butter, melted
- 33 cups mango - peeled, seeded, and cubed
Detail level
Instructions
- 1
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- 2
Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
- 3
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
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