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Got mangoes sitting around and craving something sweet with a hint of the tropics? These Mango Muffins with Passion Fruit Glaze will bring sunshine vibes right to your kitchen. They're packed with juicy mango chunks, and the tart glaze perks up every bite. Even if you're new to baking, you'll find these super easy to whip up.
Friends love bringing these muffins to brunch or summer hangouts. Once, on a gloomy day, I made a batch for my neighbor who had never tried passion fruit. She still happily mentions them every time we meet.
Inviting Ingredients
- Ripe mango: those golden sweet pieces turn every bite juicy. Go for Ataulfo or Alphonso if you can. Pick one that’s just a bit soft.
- Vanilla extract: gives everything a cozy smell and flavor. Pure extract is totally worth picking up.
- Large eggs: help keep everything together and add structure. Let them sit out so they’re at room temp for the best mix.
- Sour cream: makes each bite rich and tangy. Full-fat or twelve percent cream is ideal.
- Granulated sugar: for sweetness and lovely browned tops. Double check it’s lump-free.
- Neutral oil: keeps the muffins nice and moist. Go with a light vegetable oil for a gentle flavor.
- A small pinch of salt: brings out all the other flavors. Sea salt is great if you have it.
- Baking soda: gives the rise a boost, especially with the tangy sour cream. Check it's still in date.
- Baking powder: helps the muffins puff up. Always grab the freshest canister.
- All purpose flour: this is the main structure. Unbleached flour gives better taste.
- Confectioners sugar: makes the glaze smooth and melts right in. Best if sifted before you mix.
- Passion fruit juice for glaze: adds a floral sharp edge. Look for slightly wrinkled passion fruit for the best flavor.
Simple How-To
- Glaze and Finish:
- Generously pour glaze over cooled muffins, then dig in right away.
- Make the Glaze:
- Slice open the passion fruits, scoop the seeds into a mesh strainer over a bowl, and press the juice out with the back of a spoon. Mix juice with sifted powdered sugar until it’s thick but easily runs off a spoon.
- Cool Off:
- Remove muffins from the oven and get them out of the pan quickly so they don’t keep cooking. Let them rest on a wire rack just until they're barely warm—that makes the wrappers come off easily.
- Bake:
- Scoop the batter evenly into each muffin liner. Using an ice cream scoop makes perfect rounded tops. Place in the oven and bake for about twenty to twenty two minutes. Done when the tops are golden and a toothpick comes out clean.
- Line the Pan:
- Set a paper cup into each muffin slot. Want extra insurance against sticking? Brush each one lightly with oil or spray.
- Fold in Mango:
- Gently stir in the chopped mango. Try not to smush the fruit so you get juicy chunks later.
- Combine Wet and Dry:
- Pour the flour mixture into the wet stuff, and fold it together with a soft spatula. It’s totally fine if the batter looks a bit bumpy.
- Mix Wet Stuff:
- In a bigger bowl, whisk oil, sugar, eggs, sour cream, and vanilla until it’s smooth—no white streaks left.
- Mix Dry Stuff:
- Stir together flour, baking powder, soda, and salt with a whisk in a medium bowl for a minute to blend everything and fluff it up.
- Get Things Ready:
- Chop the mango into bite-sized cubes and set out a dozen muffin liners. Fire up your oven to 350 F; for convection, drop the temp or go by your oven's guide.
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I’ll never forget the first batch I taste-tested with my son. He loved those little mango surprises tucked inside, kept peeking hoping for more pieces in every muffin.
Best Ways to Store
Stash your muffins in a tight container on the counter for up to three days. They're at their peak the first day, though! Need them to last longer? Don’t glaze them yet. Wrap and freeze in a container that locks out air. Warm them up straight from the freezer in a low oven—they’ll taste freshly made again.
Switch It Up
If passion fruit’s hard to find, swap in lemon juice for the glaze for an instant tangy kick. No sour cream? Plain Greek yogurt is a perfect sub. Wanna mix it up even more? Trade half the mango for pineapple chunks for a new flavor, though mango keeps the best texture.
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Ways to Serve
These muffins are bright and fun for brunch tables, especially with fresh fruit salad or some barely-sweet iced tea. Want to treat yourself? Warm up a muffin, lay on some extra glaze, and add a scoop of vanilla ice cream.
Story Behind the Flavors
Mango is a favorite sweet fruit in South Asia and Latin America, known for its sunshine flavor in everything from sweets to breads. Passion fruit comes from Brazil, prized for a punchy tart kick in desserts. Bringing both into these muffins blends those sunny tastes into one snack that feels like summer.
Frequently Asked Questions
- → What mango kind is best here?
Go for Ataulfo or Alphonso—they’re super sweet, juicy, and mix right in without stringy bits.
- → Is there a swap for passion fruit in the glaze?
No passion fruit? Lemon juice will punch up the glaze with a bright kick and tastes great with mango.
- → What stops these muffins from turning dry?
Stick with oil and sour cream to keep 'em soft and fluffy, and don’t stir too much or they’ll get tough.
- → Can I freeze these muffins?
Sure can! Wrap them up without glaze and freeze. Rewarm, then finish with glaze once thawed.
- → Why do they sometimes cling to the papers?
Fresh mango makes things a bit sticky. Just brush muffin liners with a touch of oil and you'll have no trouble peeling them off when cool.