When summer rolls around, muffins don’t generally come to peoples’ minds, mostly because no one feels like turning on the oven in the heat unless they have to (like for a birthday cake or some last-minute brownies/chocolate chip cookies that are suddenly necessary). Well, turn on your ovens, friends, because these muffins are amazing. While I could compare them to a cupcake, or state that these are basically the best muffins ever, those phrases are way too overused! So, thanks to Leah, we came up with this comparison: these taste like what mango cobbler would taste like (if it exists) but in muffin form. Hopefully that makes sense!
So, you should definitely make these muffins if you have mangoes sitting around, especially if they are 3/$1 mini mangoes that are a giant pain to slice when slightly underripe. Have I sold this recipe to you yet? That’s debatable, probably.
P.S. These would probably be really good with peaches as well!
White Chocolate-Mango Muffins
Recipe from Confections of a Foodie Bride
Makes about 23 normal sized muffins, or 15 jumbo
3 cups plus 1 tablespoon all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, cubed and softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cup plain fat-free Greek yogurt
1 cup diced mango
1 cup white chocolate chunks or chips
Coarse sugar, for sprinkling tops (optional, but only kind of. It adds a nice touch)
Preheat oven to 400 degrees. Combine the 3 cups of flour, baking powder, baking soda, salt in medium bowl. Set aside.
Cream butter and sugar in a large bowl on medium-high speed until fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and scraping the bowl as necessary. Add the vanilla extract and almond extract.
Beat in half of dry ingredients, then add a third of the yogurt. Add remaining dry ingredients in two additions, alternating with the yogurt, until combined.
Toss mango and white chocolate with the remaining 1 tablespoon of flour and use a spatula to evenly stir them in. Line a muffin pan with liners (or grease them all) and divide the batter evenly among the cups (we filled ours nearly to the top, and got 23 muffins). Sprinkle the tops lightly with coarse sugar (we recommend turbinado sugar)
Bake for 8 minutes at 400 degrees and then decrease oven temperature to 375 and bake for approximately 12 more minutes until the muffins are golden brown and a skewer inserted in the center comes out clean. Let the muffins cool for about 5 minutes in the pan before removing. Place them on a cooling rack to cool completely. They will keep for a few days at room temperature, but you can freeze them as well. Enjoy!