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Mango Muffins with Passion Fruit Glaze Recipe

Moist and fluffy mango muffins with exotic-tasting passion fruit glaze!
Course Dessert
Cuisine international
Keyword mango muffins recipe, passion fruit glaze recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 muffins
Calories 316kcal
Author Aleksandra

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 big 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. 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).
  2. 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!
  3. The best passion fruit for passion fruit icing/glaze: ripe fruits have wrinkly skin.
  4. How to store mango muffins: in a tightly closed container, for up to 3 days but they taste best on the day of baking.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Calories: 316kcal