The best ever mango muffins loaded with fresh and juicy mango and drizzled with exotic-tasting passion fruit glaze! They are so amazingly moist and fluffy and the tangy icing makes them even better. These quick and easy mango muffins are the perfect summer dessert. If you can’t find passion fruit – lemon juice is a good alternative.
The base of these muffins makes a pretty standard muffin batter with one exception – sour cream is a secret ingredient here. It makes the muffins super moist and adds a tang that balances the sweetness of the muffins.
How to make mango muffins – step by step:
- Start by preparing all the ingredients, then preheat the oven to 180 °C / 350 °F / gas 4, no fan. If you have a convection oven, reduce the temperature by about 20° or follow the manufacturer’s instructions.
- Whisk the dry ingredients in a medium bowl (flour, baking powder, baking soda, salt).
- + 4. In a big bowl, whisk all the wet ingredients together (oil, sugar, sour cream, eggs and vanilla extract).
5. Sift the flour mixture into the wet ingredients.
6. Gently combine the wet ingredients with the dry ingredients until almost combined. Do not overmix the batter! lumps in the batter are ok. This is the most important tip for making any kind of muffins. Don’t stir the muffin batter until it’s smooth or the muffins will be tough and not fluffy.
7. Peel the mango and chop it into 1/2-inch /1.5 cm cubes. Add the cubed mango to the batter, gently fold in with a silicone spatula.
What kind of mango is the best for mango muffins:
The most important is to use juicy and ripe mango. My favorite mango variety is mango Ataulfo or Alphonso (Mexican, Indian or Thai mangos). They are super sweet, juicy, and not fibrous. Actually, I was never a fan of fresh mango. I liked it in baked goods but not fresh. This has changed when I first tried mentioned above mango varieties. Try these mangos if you can find them in your grocery store. Just be careful, they can ruin all regular mango varieties for you! (tommy atkins/kent: red-green mangos, that are available in stores all year round).
How does a ripe mango look like: unfortunately, with regular mango types it is hard to tell. Generally, a ripe mango should be soft to the touch and more red than green (but green mango can also be ripe..). Rock hard mango will be unripe for sure. Unripe mango in pale yellow under the skin and not very sweet. Also, avoid buying mangos that have black spots on their skin – they could have started to rot.
With Ataulfo mangos, it’s easier to tell. Ripe mangos are golden yellow in color and its skin is a bit wrinkly. I use this type of mango for the muffins on the photos, its flesh it’s vivid orange in color and naturally very sweet! They are also perfect for this dessert: Thai coconut sticky rice with mango.
This is a good article on how to tell if a mango is ripe, including many mango varieties.
8. Line the muffin tin with 12 muffin baking cups. Optionally you can brush the cups lightly with oil, to make the peeling off the paper easier. Divide the batter equally between the baking cups, I like scooping out the batter with an ice cream scoop.
Tips on peeling off the cupcake cases:
- These muffins can slightly stick to the cases because they are loaded with fresh mango, which is sticky. My favorite way of dealing with it is to brush lightly the cases with oil, before adding the muffin batter. It works like a charm!
- You can also use a non-stick spray.
- Generally, it’s easier to peel off the cases, when the muffins are cooled.
9. Make the passion fruit glaze, drizzle the muffins and serve! For passion fruit glaze you only need 2 ingredients: passion fruit juice and confectioners’ sugar. These black seeds look lovely in contrast to bright yellow juice, but I find them quite unpleasant to eat.
How to juice a passion fruit (photo 10.):
- Cut maracuja in half, using a teaspoon scoop out the seeds.
- Using the back of a spoon press the seeds against a fine mesh strainer. Seeds should stay on the sieve and the juice should gather in the cup that is below. To make it easier you can blend the seeds in food processor and then strain through a sieve.
How to make passion fruit glaze:
- Whisk the passion fruit juice with the icing sugar together.
- Try adding more juice or more icing sugar to achieve a consistency that you like (photo 11.). It should be thick but still pourable.
How to buy passion fruit / maracuja:
- Ripe passion fruits have really wrinkly skin.
- For this recipe, you’ll need 2 small passion fruits (photo 12.). These fruits come in different sizes, most common are small deep-purple/brown fruits, but there are also bigger yellow fruits, which yield more juice.
Mango muffins – Storing and freezing tips:
How to store mango muffins: in a tightly closed container, for up to 3 days but they taste best on the day of baking.
How to freeze mango muffins: they disappear pretty quickly but if you must freeze them, no problem! Freeze them without the glaze, wrapped in plastic foil, or placed in a closed container. You can defrost them directly in the oven, warmed up to 325°F / 160°C / Gas Mark 3 until defrosted and warm.
More muffin recipes:
- pumpkin cranberry muffins
- blueberry yogurt muffins (best blueberry muffins!)
- raspberry white chocolate muffins
- pear muffins
Did you make this recipe? Let me know how you liked it and give it a star rating in the comments below! You can also add a photo of your creation!
Mango Muffins with Passion Fruit Glaze Recipe
Ingredients
dry ingredients:
- 2 cups flour 250g/8.8-oz, spoon and leveled
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- a pinch of salt
wet ingredients:
- 3/4 cup oil 170g/6-oz, neutral-tasting vegetable oil
- 3/4 cup granulated sugar 150g/5.3-oz, scoop and leveled
- 1/2 cup sour cream 12%, 115g/4-oz
- 2 large eggs
- 1 teaspoon vanilla extract
additionally:
- 1 mango* peeled and chopped into 1/2-inch/ cubes
passion fruit glaze:
- 3.5 teaspoons passion fruit juice from 2 small passion fruits
- 1/2 cup confectioners’ sugar 60g/2.1-oz
Instructions
- Prepare all the ingredients (batter ingredients, peel and chop the mango, prepare 12 paper muffin baking cups and a muffin tithen preheat the oven to 180 °C / 350 °F / gas 4, no fan. If you have a convection oven, reduce the temperature by about 20° or follow the manufacturer’s instructions.
- Whisk the dry ingredients in a medium bowl (flour, baking powder, baking soda, salt).
- In a big bowl, whisk all the wet ingredients together (oil, sugar, sour cream, eggs and vanilla extract).
- Sift the flour mixture into the wet ingredients. Gently combine the wet ingredients with the dry ingredients until almost combined. Do not overmix the batter! lumps in the batter are ok.
- Add the cubed mango, gently fold in the batter with a silicone spatula.
- Line the muffin tin with muffin baking cups. Optionally you can brush the cups lightly with oil, to make the peeling off the paper easier.
- Divide the batter equally between the baking cups, I like scooping out the batter with an ice cream scoop.
- Bake the muffins for 20-22 minutes. They should be golden and a cake tester/bamboo skewer inserted into the center of the muffin should come out clean. Baking time may vary depending on the oven and the muffin tin, that you have used (for example, if you’re using silicone baking molds, you may need to bake the muffins just a little longer).
- Take the muffin tin out of the oven, instantly take out each muffin of the tin, transfer to a cooling rack. Wait for them to cool down a little, to make the peeling off the paper cups easier.
- Make the passion fruit glaze: cut maracuja in half, using a teaspoon scoop out the seeds, using the back of a wooden spoon strain the pulp through a fine sieve (seeds should stay on the sieve and the juice should gather in the cup that is below). To make it easier you can blend the seeds in the food processor and then strain through a sieve. Whisk the passion fruit juice with the icing sugar together, you can add more juice or more icing sugar to achieve a consistency that you like. It should be thick but still pourable.
- Drizzle the muffins with the passion fruit glaze and serve. Enjoy!
Notes
- 1 medium mango: the weight of the flesh, without the pit and skin: 250g/8.8-oz, that is about 1 and 1/3 cups cubed mango (1/2-inch cubes).
- The best mango variety for mango muffins: Use juicy and ripe mango. My favorite mango variety is mango Ataulfo or Alphonso. They are super sweet, juicy and not fibrous. Buy it if you can find it!
- The best passion fruit for passion fruit icing/glaze: ripe fruits have wrinkly skin.
- How to store mango muffins: in a tightly closed container, for up to 3 days but they taste best on the day of baking.
- How to freeze mango muffins: they disappear pretty quicky but if you must freeze them, no problem! Freeze them without the glaze, wrapped in plastic foil or placed in a closed container. You can defrost them directly in the oven, warmed up to 325°F / 160°C / Gas Mark 3 until defrosted and warm.
- If you can’t get passion fruit, lemon juice is a good alternative. These muffins taste also very good on their own, without any icing. If you will opt for no icing I would add a whole cup sugar (200g/7-oz) to the batter.
- Tips on peeling off the cupcake cases: it’s easier to do it when the muffins are cooled. These muffins can slightly stick to the cases because they are loaded with fresh mango, which is sticky. My favorite way of dealing with it is to brush lightly the cases with oil, before adding the muffin batter. It works like a charm! You can also use a non-stick spray.
- Top tip for making any kind of muffins: don’t overmix the batter, lumpy batter is ok! Don’t stir the muffin batter until it’s smooth.
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