top of page
  • Writer's pictureSusie Csorsz Brown

Mango Streusel Muffins

One mango, two mango, three mangoes, four .... we are super lucky in that most of the countries we have lived in have amazing mangoes. Now, mind you, the mangoes we love best are the tangy, not-super-sweet mangoes that you can eat a whole fruit and not feel like you're not on a sugar buzz. These amazing muffins came to be when I accidentally bought 4 times as many mangoes as we could eat, and I needed to get some off the counter as quickly as possible. I know this is not often the case, especially if you are state-side. But... Here's the great news: you can make this with frozen mangoes, too, or even peaches. If you're using frozen mangoes, take a few minutes and chop the mangoes into slightly smaller cubes to be able to distribute the fruit through the batter better.


I like to double to recipe and enjoy the muffins fresh and warm from the oven one day, and then freeze the rest for an easy breakfast during the week.


Mango Streusel Muffins
Mango Streusel Muffins

Mango Streusel Muffins


Yield: 12 muffins

Ingredients


Crumb Topping


¼ cup packed light or dark brown sugar

1/2 teaspoon ground cinnamon

pinch salt

¼ cup unsalted butter, softened

⅓ cup all-purpose flour

⅓ cup whole wheat flour

¼ cup old fashioned rolled oats


Muffins


⅓ cup unsalted butter, softened to room temperature

1 T cream cheese, softened to room temperature

1/2 cup packed light or dark brown sugar

2 large eggs, room temperature

1/2 cup yogurt or sour cream, at room temperature

2 Tablespoons milk, at room temperature

2 teaspoons pure vanilla extract

1 ¼ cups all-purpose flour

¼ cup whole wheat flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/8 teaspoon ground allspice, optional

1/2 teaspoon salt


3 mangoes, cut into ½-inch dice, about 1 3/4 cups

1 tsp cinnamon

¼ tsp mace or nutmeg

Directions


Preheat oven to 400°F. Spray a 12-count muffin pan with nonstick spray or line with muffin liners. Set aside.


Make the crumb topping: Mix the brown sugar, cinnamon, and softened butter together in a small bowl until combined. Add the flour and oats and use a fork to gently mix until crumbs form. Don’t over-mix into a paste. Just mix until it is crumbly. You can also use your fingers to pinch together clumps. Set aside in the fridge until ready to use.


Make the muffins: Whisk the flour, baking soda, baking powder, cinnamon, allspice, and salt together in a large bowl. Set aside.


In a separate medium bowl, combine mangoes, 1 tsp cinnamon and mace. Toss to coat; set aside.


Using a whisk, in a large bowl, beat the butter and sugar together until smooth and creamy, about 2 minutes. Add the eggs, yogurt or sour cream, milk and vanilla extract. until the mixture is combined and mostly creamy. (It’s ok if it appears somewhat curdled.) Add the dry ingredients and using a spatula stir until no flour pockets remain. Fold in the chopped mangoes.


Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.


Bake for 25 - 32 minutes at 400°F, or until lightly browned on top, and muffins feel mostly firm when poked with you finger. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. When warm, the muffins are quite fragile because of the pockets of juice warm mango. Enjoy!


Store in the fridge for up to one week, or wrap air-tight and store in the freezer for quick breakfast options later in the week.

3 views0 comments

Recent Posts

See All

Take good tuna (the actual good kind, packed in olive oil) and quality beans (yes, you can used canned, but consider making from scratch). Add some light dressing (NOT mayo) and lemon zest ... voila!

bottom of page