Mango Muffins Passion Fruit Glaze (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
Just a pinch of salt
02 -
1/4 teaspoon baking soda
03 -
2 teaspoons baking powder
04 -
250 g plain flour
→ Wet Ingredients
05 -
2 big eggs
06 -
1 teaspoon vanilla extract
07 -
115 g sour cream, 12% fat
08 -
170 g light-tasting veggie oil
09 -
150 g white sugar
→ Additionally
10 -
250 g of sweet mango, diced into 1.25 cm pieces
→ Passion Fruit Glaze
11 -
60 g powdered sugar
12 -
3.5 teaspoons passion fruit juice (from 2 tiny fruits), squeezed fresh
# Instructions:
01 -
Sort out all your stuff and weigh it. Dice up the mango into cubes about 1.25 cm. Pop paper cases into a muffin pan—aim for twelve.
02 -
Turn the oven to 180°C if it’s not a fan oven. For a convection oven, knock down the heat by 20°C or check the oven’s user manual.
03 -
Mix up the flour, baking soda, salt, and baking powder in a bowl so everything’s spread out nicely.
04 -
Grab another big bowl and whisk together oil, sugar, eggs, vanilla, and sour cream until it all looks smooth and even.
05 -
Tip the dry stuff into the wet stuff. Fold with a spatula until you can’t see any more dry bits—don’t stress over small lumps.
06 -
Drop the mango pieces in. Use a spatula to gently turn them through the batter.
07 -
Put the liners into the muffin tray. For easy removal, brush a bit of oil on them if you want.
08 -
Spoon or scoop the mix evenly into the cups so each one’s filled. Bake for about 20 to 22 minutes, middle rack, till the tops are golden and a toothpick poked in comes out clean.
09 -
Take the pan out of the oven. Move the muffins to a rack right away and let them cool off a bit before peeling away the liners.
10 -
Cut passion fruits in half. Scoop out the seeds and juice, then push through a small sieve to grab the juice only. Whisk it with powdered sugar until it’s thick but pours—add a bit more juice or sugar if it’s too runny or too thick.
11 -
Pour glaze over the muffins once they’re cool and dig in.
# Notes:
01 -
Pick ripe mangoes like Alphonso or Ataulfo for the sweetest, softest bites.
02 -
A quick swipe of oil on the liners helps muffins slip out easier.
03 -
Don’t worry if the batter looks uneven—lumpy mix makes for softer muffins.
04 -
Pop muffins into a sealed box for up to three days, though they’re tastiest right after baking.
05 -
Skip the glaze and you can freeze these muffins wrapped up tight. Warm in a gentle oven to refresh.
06 -
No passion fruit handy? Go for a splash of fresh lemon juice instead.