A friend once asked me, “If you could eat one food for the rest of your life, what would it be?” My answer wasn’t pizza or chocolate cake or even ice cream … it was mangoes! When I began to write this cookbook, I knew I had to incorporate my favorite food into a new recipe, so I chose to make cinnamon-spiced muffins. Each buttery bite is moist and exploding with juicy mangoes!
Ingredients
Muffins
- 1¾ cup (220g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 0.33 cup (75g) unsalted butter, melted
- 0.66 cup (134g) light brown sugar
- 1 large egg
- ¾ cup (180ml) milk
- 1 (1⁄3 cup) (150g) chopped fresh or frozen mangoes (do not thaw)
Topping
- 2 tbsp (30g) granulated sugar
- ½ teaspoon ground cinnamon
How to Make It
- Preheat oven to 425°F. Spray a 12-count muffin pan with non stick spray. Set aside.
- Make The Muffins: In a large bowl, gently toss the flour, baking powder, salt, and cinnamon together. Set aside.
- In a medium bowl, whisk the melted butter and brown sugar together until combined. Mixture will be thick and gritty. Whisk in the egg, then the milk. Fold wet ingredients into dry ingredients and mix everything together gently by hand. Avoid over-mixing. The batter will be extremely thick and somewhat lumpy. Fold in the mangoes.
- Make The Topping: Combine the granulated sugar and cinnamon together in a small bowl. Spoon the batter into prepared muffin cups, filling all the way to the top. Sprinkle cinnamon-sugar over each. Bake at 425°F for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375°F, and continue to bake for 12–13 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best if you serve fresh on the same day, but you can store them at room temperature in an airtight container for up to 5 days.
