Amazing Mango-Nut Muffins
Amazing Mango-Macadamia Muffins recipe
Ingredients
| 2 | large |
eggs
|
|
| ½ | cup |
sour cream
or yogurt |
|
| ½ | cup |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | tablespoons |
butter
melted and cooled |
|
| 1 ½ | cups |
mangos
diced |
* |
| 2 | cups |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | tablespoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
* |
| ¼ | teaspoon |
salt
|
|
| Topping | |||
| ⅓ | cup |
macadamia nuts
or pecan, walnut, unsalted, chopped |
* |
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
brown sugar, light
|
* |
| ¼ | teaspoon |
cinnamon
ground |
* |
| 2 | tablespoons |
butter
softened |
|
Directions
PREHEAT OVEN TO 400℉ (200℃).
For topping:
Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
For muffins:
Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
Make a well in the center of the dry ingredients and add mango mixture. Fold together just to moisten and evenly blend; the batter will be lumpy. Using a large spoon, quickly fill muffin wells with batter to the tops.
Crumble topping over and bake 25 to 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
Cool in pan 5 to 10 minutes; loosen muffins and tilt each on its side to cool further. Serve warm or at room temperature.
Nutrition Facts
Serving Size 68g (2.4 oz)
