Mango Muffin Recipe – Sharmis Passion

Mango muffins are spongy cakes made by baking a mixture of flour, mango puree, butter and sugar. When cooked in the oven it has a nice golden yellow color and a slight fruity smell. These muffins are mostly made during the mango season when the mangoes are very sweet and juicy. This is a simple bake but still looks a little special because of the color and mango flavour.

It tastes mildly sweet with a soft texture and a mild cardamom flavor in each bite. The mango adds natural sweetness and mild spiciness which makes it different from regular vanilla muffins. It feels good to make fresh muffins at home instead of buying from outside shops.

About Mango Muffins

Mango Muffin is an eggless tea time cake prepared using fresh mango pulp, it has a unique taste and is a must try during the mango season. Wheat flour has been used here instead of maida, so the texture is a little denser but still soft and moist. Mango puree mixes well with the batter and gives it natural moisture.

The flavor is fruity but not very strong. Cardamom powder gives a mild Indian-style flavor that makes it a little different from bakery muffins. The butter adds richness and soft crumb inside. When baked, its upper part becomes light golden and the inside remains soft and fluffy. This is a good way to use overripe mangoes instead of wasting them.

You can try some small variations if you like – add chopped nuts for a little crunch or chocolate chips for kids. Some people also add a pinch of cinnamon to it for a hot taste. But I like to keep it simple so that the mango tastes good without adding too many flavors. The smell of baking is what brings everyone into the kitchen to see what’s cooking.

I usually make this during weekends when the mangoes at home are very ripe or when the kids keep asking for some to eat. Instead of wheat flour, you can also take half-and-half flour and wheat flour.

Mango Muffin Ingredients

• Mango Puree – I used fresh mango puree for flavor, color and natural sweetness in the muffins. If fresh mango is not available, you can also use canned mango pulp.
• wheat flour – I used it as a muffin base. This gives structure, you can also use all purpose flour if you want a softer bakery style crumb.
• baking powder – I added to help lift the muffins up. This makes the texture light and airy, for best results you can use only fresh baking powder.
• baking soda – I have added a little for extra softness and proper lift. It interacts with the mango to give a good lift, don’t skip it.
• cardamom powder – I just add for mild taste and nice aroma. You can leave it out or add vanilla essence if you like that taste.
• Castor sugar – I just added it for sweetness and it mixes easily with the butter. You can adjust the quantity depending on how sweet the mangoes are.
• melted butter – I used it for richness, it gives good flavor to the muffins. You can also use oil but butter tastes better.
• Milk – I added it to adjust the consistency of the batter. You can use warm milk.

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How to make Mango Muffins step by step

1. Cut the mango thickly. Take it in a blender and make its puree without adding water. Measure and keep aside.

2.Put wheat flour, baking powder, baking soda and cardamom powder in a sieve.

3. Strain it well for a uniform mixture and keep aside. In another mixing bowl, add powdered sugar and melted butter.

4. Mix well using a hand whisk.

5. Add mango puree and mix, then add flour mixture.

6. Mix it once. Then add milk to it and mix well. Preheat the oven at 180 degrees Celsius.

7. Bring the batter together using a spatula. Take out.

8. Place muffin liners inside the muffin pan. Now scoop out only ¾ of the dough into each muffin liner. Bake in preheated oven at 180 degrees Celsius for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Serve hot.

Expert Tips

• Avoid overmixing – I usually just mix until everything comes together. Overmixing makes the muffins dense and tough.
• to fill – You can fill the liner only up to three-fourth level. If you overfill it may overflow and the shape may become loose.
• use ripe mango – I have noticed that sweet ripe mango gives better taste and natural sweetness. Sour mango will change the taste.
• checking – Insert a toothpick in the middle and see if it comes out clean or not. If the batter sticks then bake a little more but do not overbake.
• coolant Allow the muffins to cool for a while before removing from the liners. This helps to set properly.

serving and storage

Serve Mango Muffins with a glass of milk or evening tea. It tastes good as a light snack during summer evenings. Store leftovers in an airtight container at room temperature for up to a day. Adding fresh mango pulp reduces the shelf life. If you are keeping it for the next day, you can cool it and warm it a little before serving.

general questions and answers

1.Can I skip cardamom powder?

Yes, if you don’t like its taste then you can leave it. You can add some vanilla essence instead for a different taste.

2.Can I make it in advance?

You can bake it a day before serving.

3.Can I use plain flour?

Yes, you can use all-purpose flour for a softer texture. The muffins will be a little puffy.

4.Why did my muffins become dense?

This could be due to over mixing the batter. Also check whether the baking powder is fresh or not.

5.Can I Freeze Mango Muffins?

You can store it in an airtight container for a few days. Melt at room temperature and warm slightly before eating.

If you have any further questions about this Mango Muffins Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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