Mango Muffins Recipe – Sharmis Passions

Mango Muffins are spongy cakes made by baking a blend of flour, mango puree, butter and sugar. It has a nice golden yellow color and mild fruity smell when baking in oven. These muffins are mostly made during mango season when mangoes are very sweet and juicy. It is a simple bake but still feels little special because of the color and mango flavor.

The taste is mild lysweet with soft texture and light cardamom flavor in each bite. Mango gives natural sweetness and slight tang which makes it different from regular vanilla muffins. It feels good to bake fresh muffins at home instead of buying from outside shops.

About Mango Muffins

Mango Muffins are eggless tea time cakes prepared using fresh mango pulp, it just tastes out of the world and a must try during mango season. Here wheat flour is used instead of maida, so texture is slightly dense but still soft and moist. Mango puree mixes well with the batter and gives natural moisture to it.

The flavor is fruity but not too strong. Cardamom powder gives a gentle Indian style taste which makes it little different from bakery muffins. Butter adds richness and soft crumb inside. When baked the top turns light golden and inside stays soft and fluffy. It is a good way to use overripe mangoes instead of wasting it.

You can try few small variations if you like – Add chopped nuts for little crunch or chocolate chips for kids. Some people add pinch of cinnamon also for warm flavor. But I prefer keeping it simple so mango flavor stands nicely without mixing too many tastes. baking smell itself brings everyone to kitchen to see what is cooking.

I usually make this during weekends when mangoes becomes very ripe at home or when kids keeps asking something to eat. You can replace wheat flour with half and half of flour and wheat flour too.

Mango Muffins Ingredients

• Mango puree – I used fresh mango puree for taste, color and natural sweetness to the muffins. You can use canned mango pulp also if fresh mango is not available.
• Wheat flour – I used this as the base of the muffins. It gives structure, you can use maida also if you want softer bakery style crumb.
• Baking powder – I added for helping the muffins rise. It makes the texture light and airy, you can use fresh baking powder only for best results.
• Baking soda – I have added little for extra softness and proper rise. It reacts with mango and gives good lift, do not skip it.
• Cardamom powder – I just add for mild flavor and nice aroma. You can just skip it or add vanilla essence if you prefer that flavor.
• Powdered sugar – I just added for sweetness and it blends easily with butter. You can adjust the quantity depending on how sweet the mangoes are.
• Melted butter – I used this for richness, it give nice flavor to muffins. You can use oil also but butter gives more better taste.
• Milk – I added this for adjusting the batter consistency. You can use warm milk.

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How to make Mango Muffins Step by Step

1.Chop mangoes roughly. Take it in a blender and make a puree without adding water. Measure and keep aside.

2.To a sieve add wheat flour, baking powder, baking soda and cardamom powder.

3.Sieve it well for even mixing, Set aside. In another mixing bowl add powdered sugar, melted butter.

4.Mix well using a hand whisk.

5.Add mango puree, mix it then add flour mixture

6.Mix it once.Then add milk and mix well. Preheat oven at 180 deg C.

7.Using a spatula bring the batter together. Scoop out.

8.Line muffin liners inside the muffin pan. Now scoop out the dough in each muffin liner only till ¾th. Bake in preheated oven at 180 deg C for 18-20 minutes or until a tooth pick inserted at the center comes out clean.

Serve warm.

Expert Tips

• Avoid Overmixing – I usually mix only until everything comes together. Over mixing makes muffins dense and hard.
• Filling – You can fill liners only till three fourth level. If you overfill it may overflow and loose shape.
• Use ripe mangoes – I have noticed sweet ripe mango gives better flavor and natural sweetness. Sour mango will change the taste.
• Checking – Insert toothpick at center and see if it comes clean. If batter sticks, bake little more but do not over bake.
• Cooling – Let muffins cool for some time before removing from liner. It helps to set properly.

Serving and Storage

Serve Mango Muffins with a glass of milk or evening tea. This goes well as a light snack during summer evenings. Store leftover in room temperature for one day in an airtight box. Because fresh mango pulp is added, shelf life is less. You can refrigerate and warm slightly before serving if keeping for next day.

FAQS

1.Can I skip cardamom powder?

Yes you can skip it if you do not like the flavor. You can add little vanilla essence instead for different taste.

2.Can I make this in advance?

You can bake it one day before serving.

3.Can I use maida?

Yes you can use maida for softer texture. The muffins will be slightly more fluffy.

4.Why my muffins turned dense?

It may be because of over mixing the batter. Also check if baking powder is fresh.

5.Can I freeze Mango Muffins?

You can freeze for few days in airtight box. Thaw at room temperature and warm slightly before eating.

If you have any more questions about this Mango Muffins Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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