These Mango Maple Muffins are an inspiration provided by my brother-in-law, Chris. He came to spend this Christmas with us. It was our first Christmas entirely at home, and it was more than wonderful to spend it with him.
Chris lives in London. And because he lives in London, we hardly ever see each other. We spent the entire holiday playing games (don’t get me started on the 3-day debate on whether it’s Rummi-cub or Rummi-CUBE.. for the record, I’m in the Rummi-Cube camp), eating chocolate and good food, and catching up. Pure heaven.
We also spent a few days in New York City. One of the first things we did when hitting the city? Curry, of course. Chris had a mango lassi with his lunch, and spent the rest of the day theorizing that there’s just not enough mango in the world. There should be far more mango flavored things, he says.
Chris also happens to love maple syrup. I guess it’s not that common in the U.K., so it’s a real treat for him when he has it.
My only regret about these delicious muffins is that I didn’t manage to make them before Chris went home. Chris tries to be a pretty healthy guy, watching what he eats 99% of the time. I think he’ll approve of these.
A) they’re muffins
B) they’re made with whole wheat flour
C) They’re made with maple sugar, which has a lower glycemic index than table sugar.
These muffins are a perfect breakfast for throughout January and all your hard work to make those resolutions a reality. They’re filling, only slightly sweet, and have chunks of fresh juicy mango throughout.
Mango would also lend itself to my fruit and cream muffins recipe, if you’re looking for something a bit more indulgent.
Mango Maple Muffins
makes 24 muffins
2 c. all purpose flour
2 c. whole wheat flour
2 tbsp baking powder
1 tsp salt
1/2 c. butter (1 stick)
1/2 c. white sugar
1/4 c. maple sugar plus 1/4 c. for sprinkling.
1 c. milk (I used 1%)
1 c. sour cream or vanilla/plain yogurt
1 tbsp vanilla extract
2 c. diced mango (approximately 2 whole mangos)
Preheat oven to 425F. Spray or put paper liners in a 24 count or 2 12 count muffin pans.
In large bowl, combine flours, baking powder, and salt. Stir with a whisk to evenly combine and aerate.
With a hand or stand mixer, cream butter and sugars together. Add eggs one at a time, creaming after each addition. Add vanilla, milk, and yogurt/sour cream (I actually used a combo of both because I didn’t have 1 full cup of either), and stir slowly. Mixture will be very liquidy. This is okay.
Add liquid mixture to the flours, and stir by hand until just combined. Add in chopped mango, stirring slowly to evenly distribute. Do not overmix, or muffins will be tough.
Using an ice cream scoop, scoop dough into muffin tin and/or liners. Sprinkle liberally with reserved maple sugar.
Bake for 17 minutes or until a toothpick comes out clear from the center muffin.
Muffins freeze well, or may be stored in an airtight container for up to a week. If freezing, 20-30 seconds in the microwave should reheat 1 muffin for a perfect and quick weekday breakfast.