Go Back
–+ servings
Side view of mango muffin in the liner on an orange cloth.
Print Recipe
4.91 from 10 votes

Mango Muffins

Moist, citrusy, and delicious, these tropical muffins will brighten even a rainy, dreary morning!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 18 muffins
Author: Kristin

Ingredients

  • 3 cups white whole wheat flour
  • ½ teaspoon salt
  • 4 teaspoons baking powder
  • 1 cup granulated sugar
  • 1 ½ cups buttermilk
  • 2 eggs
  • 1 teaspoon orange extract
  • ½ cup canola oil
  • 1 ½ cups diced mango
  • ¼ cup sliced almonds optional
  • 2 tablespoons decorating sugar optional
US Customary - Metric

Instructions

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine the flour, salt, baking powder and granulated sugar in a large bowl.
    3 cups white whole wheat flour, ½ teaspoon salt, 1 cup granulated sugar, 4 teaspoons baking powder
  • In a separate bowl, mix the buttermilk, eggs, orange extract, and oil.
    1 ½ cups buttermilk, 2 eggs, 1 teaspoon orange extract, ½ cup canola oil
  • Pour the wet ingredients in with the dry ingredients and mix until just combined.
  • Fold in the mango carefully.
    1 ½ cups diced mango
  • Place muffin liners placed in a cupcake tin, and fill with the batter until nearly full.
  • Sprinkle each muffin with almond and icing sugar (optional).
    ¼ cup sliced almonds, 2 tablespoons decorating sugar
  • Bake for 16 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Notes

Prep Tips:
  • Use a ripe but firm mango, diced small or even pulsed once or twice in a food processor.
  • You can use pre-diced mango from the refrigerated section or frozen mango chunks (thawed and drained) to save on prep time.
  • You can substitute self-rising flour for the flour, baking powder, and salt with self-rising flour.
  • You can use orange juice instead of orange extract. Use about 2 tablespoons and reduce the buttermilk slightly to compensate for the extra liquid.
  • If you don’t have orange extract or orange juice, substitute vanilla extract.
  • You can make your own buttermilk by adding 1 tablespoon of vinegar or lemon juice to 1 ½ cups of milk and let it sit for 5-10 minutes.
  • Use all-purpose flour instead of white whole wheat flour for a lighter texture.
  • Be careful to not overmix the batter once the wet and dry ingredients are combined to prevent tough muffins. Mix until just combined.
  • Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely. This helps prevent them from becoming soggy.
 
Variation Suggestions:
  • Substitute or add other fruits such as blueberries, strawberries, or diced peaches for a different flavor profile.
  • Add chopped walnuts, pecans, or sunflower seeds for extra crunch and nutritional value.
  • Add spices like cinnamon, nutmeg, or cardamom to the dry ingredients for added warmth and flavor.
  • Add the zest of an orange or lemon to the wet ingredients for even more citrusy punch.
  • Substitute brown sugar or coconut sugar for the white sugar to achieve a different sweetness profile.
  • Drizzle a simple glaze made from powdered sugar and orange juice over the muffins once they are cool for added sweetness and presentation.
  • Add ¼ cup of flaxseed meal or chia seeds to the batter for added fiber and nutrients.

Nutrition

Calories: 211kcal | Carbohydrates: 31g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 20mg | Sodium: 94mg | Potassium: 183mg | Fiber: 2g | Sugar: 16g | Vitamin A: 208IU | Vitamin C: 5mg | Calcium: 85mg | Iron: 1mg
QR Code linking back to recipe