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Cinnamon Mango Muffins

Shanna
Tropical mango muffins with sky high domes and a crunchy cinnamon sugar topping. Perfect for breakfast or snacks.
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Prep Time 20 minutes
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour
Servings 16 muffins

Ingredients
  

  • 3 cups all purpose flour 390 g
  • 2 teaspoon baking powder
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar 200g
  • ½ cup brown sugar 100g
  • ½ cup unsalted butter melted and cooled (113g)
  • 3 large eggs room temperature, lightly beaten
  • 2 teaspoon vanilla extract
  • 2 cups mango puree from fresh mangoes 500 ml *see notes for using frozen
  • ¼ cup thick yogurt or sour cream 60g

Topping:

  • 3 tablespoon sugar
  • 1 teaspoon cinnamon

Instructions
 

  • Preheat oven to 400 Deg f (204c).
  • Prepare muffin tins with baking spray or brush generously with cake release ( see blog posts for information about this). Since this recipe makes 16 muffins, one pan will only have 4 muffins. You can space these out and fill the empty spots halfway with water. 
  • Sift together dry ingredients in medium sized bowl. Flour, baking powder, soda, cinnamon and salt.
  • In a separate, larger bowl mix together the sugars and melted butter, you can use a whisk or a hand held mixer for this step. No need to use a stand mixer. 
  • Add in the eggs and mix well after each addition then add in the vanilla, mango and yogurt. Mix in the flour mixture and stir with a spatula until no flour streaks remain. This is a thick batter.
  • Scoop the batter generously into the prepared muffin tins, filling almost all the way to the top. 
  • Mix together the cinnamon and sugar and sprinkle over the top.
  • Bake the muffins 17-22 minutes until they bounce back when lightly pressed down on the top. Let cool for a few minutes in the pan then gently remove to a wire cooling rack to cool completely. Keep in an airtight container or baggie to keep fresh. Will last a few day at room temperature, up to 3 months frozen. You can reheat slightly in a microwave or warm oven. 

Notes

If using frozen mango, thaw all the way and drain off any excess liquid before pureeing. Use as directed above.