Mango-Macadamia Muffins
My husband’s sister ran a Florida bed and breakfast for years called The Mango Inn. These muffins were one of her signature breakfast items. Bet you can’t eat just one!
Mango Macadamia Muffins
Print RecipeIngredients
- 1 large egg
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla
- 4 tablespoons butter, melted and cooled
- 1½ cups ripe mango, diced
- 2 cups flour
- ½ cup sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Topping:
- ⅓ cup unsalted macadamia nuts, chopped
- ¼ cup flour
- ¼ cup light brown sugar
- ¼ teaspoon cinnamon
- 2 teaspoons butter, softened
Instructions
- Preheat oven to 400 degrees. Grease a muffin tin.
- For the topping, combine all topping ingredients in a small bowl. Mix until combined. Chill until needed.
- In a large bowl, whisk together the egg, sour cream, milk, vanilla, and melted butter.
- Fold in the diced mango.
- In another bowl, stir together dry ingredients.
- Add the wet ingredients to the dry. Fold together just to moisten. Batter will be lumpy.
- Add batter to the greased muffin tin until it reaches the top of each cup.
- Add the crumble topping to each muffin cup.
- Bake 25–30 minutes until a toothpick inserted comes out with just a few crumbs clinging to it.
- Cool 5–10 minutes. Remove carefully from pan.
- Serve warm or at room temperature.
Servings: 12 muffins
