Mango Almond Muffins
Moist and scrumptious MANGO ALMOND MUFFINS! I have made these a few times already for family and friends and they all love these! Great for breakfast or as a snack!
Hello everyone! I am back in the US! I had a 2-month long vacation in the Philippines, particularly in Manila, which explains why I haven’t posted much on this blog for a while.
I wanted to take a break from blogging and get the chance to truly enjoy my family’s company. I had such a lovely time and it felt like time was so short despite being there for several weeks. Indeed, time always flies when you’re having fun!
Well, it wasn’t all pleasure for this trip. In fact, the reason why I stayed that long was so I could attend the Mandatory Continuing Legal Education seminar.
The MCLE is a requirement I needed to fulfill so I can maintain good standing in the Philippine bar.
In case you didn’t know yet, I am a lawyer by profession. I didn’t want to lose my license to practice law in the Philippines as I worked so hard to achieve it so if that meant attending the MCLE, then let it be.
Nonetheless, in between the legal seminars, I made it a point to cook some delicious recipes for you that all involved ingredients from Manila.
Of course, when it comes to fruits – the Philippine mangoes remain supreme. It was but natural to use these fresh and uber-sweet mangoes to bake something yummy.
The results are these moist and scrumptious Mango Almond Muffins. I have given these away as a present for my friends and my mom’s fellowship group.
I am happy to report that they have all enjoyed this! Make sure to use the freshest and ripest mango you can find so you get the best fruity muffins ever! 🙂
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.
WHAT ARE THE INGREDIENTS FOR MANGO ALMOND MUFFINS?
- 2 cups flour, plain or all-purpose flour
- 1 1/3 cups sugar, use either white or brown sugar or a mix of the two
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs, room temperature
- 1 cup sour cream, substitute with plain or vanilla flavored-yogurt
- 1/2 cup vegetable oil or any neutral-flavored oil
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups fresh mangoes, cubed (about 2 medium mangoes)
- 1/2 cup sliced almonds
HOW DO YOU MAKE MANGO ALMOND MUFFINS?
Preheat oven to 400F/200C. Line your 12-cup muffin pan with paper cups.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Set aside.
Beat the eggs lightly and then stir in the sour cream, oil, and vanilla extract.
Pour the wet ingredients into the flour mixture. Mix everything just until combined.
Fold in the mango cubes. Spoon the batter into the prepared muffin pan. Divide evenly among the 12 cups. Sprinkle with the sliced almonds on top. Bake for about 18-22 minutes or until a tester comes out clean. Transfer to a wire rack and let cool in the pan for about 5 minutes.
Remove from the muffin pan and cool completely. Enjoy!
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Mango Almond Muffins
Ingredients
- 2 cups
flour
- 1 ⅓ cups sugar, you can use either white or brown sugar or a mix of the two
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 large eggs, room temperature
- 1 cup sour cream
- ½ cup vegetable or neutral-flavored oil
- 1 ½ tsp vanilla extract
- 1 ½ cups fresh ripe mangoes, cubed (about 2 medium mangoes)
- ½ cup sliced almonds
Instructions
- Preheat oven to 375F / 190C. Line your 12-cup muffin pan with paper cups or muffin liners.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt. Set aside.
- Beat the eggs lightly and then stir in the sour cream, oil and vanilla extract.
- Pour the wet ingredients into the flour mixture. Mix everything just until combined.
- Fold in the mango cubes. Spoon the batter into the prepared muffin pan. Divide evenly among the 12 cups. Sprinkle with the sliced almonds on top. Bake for about 18-23 minutes or until a tester comes out clean. Oven temperatures vary so adjust baking time accordingly. Transfer to a wire rack and let cool in the pan for about 5 minutes. Remove from the muffin pan and cool completely.
Notes
Nutrition
Last updated on January 11th, 2024 at 06:58 am
Looks great
Thanks, Adeline! Hope you enjoy it!
I am very impressed with you keeping it up with your profession in Manila. I am also a trained lawyer and was admitted to the Bar after grueling exams and internships at another country. Upon my move to the States, unfortunately, I stopped practicing it. I am in my 60's now and I regret that decision. Please do not quit. Continue. It is very hard work and a great accomplishment. Take time out as needed to keep your licence active. Best regards,
Selma
Awww, it is so nice to read your comment, Selma. I don't practice at the moment though I keep my license active just in case. I have small kids so I have decided to be a stay-at-home-mom for now. Anyway, I do some food blogging on the side as a hobby as well. Anyway, am sure, even if you didn't decide to pursue law – just the training would have been helpful in any other field. That's what I found at least in my case. Thanks for stopping by.
These look sooo inviting! I just discovered your blog and I love it, I've already pinned some recipes that I'm gonna have to try out really soon. I love Asian food!
I am so delighted you discovered our blog. I hope you do enjoy our recipes here. Thanks for stopping by Michela.
Hi Abby, another delightful muffin recipe! It's mango season here in Australia, I have to try these. It is a great idea to top them with almonds, Yum Yum!
Hi Georgina! I love Australian mangoes! I remember how yummy they were when we had them way back in 2003 when we went there for our honeymoon. I do hope you enjoy the recipe! Thanks for stopping by!
Haven’t made your delicious recipe for a while, but came across a ‘Mango Vanilla Cream’ Balkan style yogurt this past weekend, and as you suggested used yogurt instead of the sour cream. I then added about a 1/2 cup of sweetened shredded coconut I had on hand ~ wow ~ thank you, thank you for your recipe!
So glad you enjoyed this recipe and love the addition of coconut! Thanks for letting us know.
These muffins are always in by rotation for co-workers. Using the Mango yogurt in lieu of sour cream, and the addition of shredded coconut is now a must for them – Thanks for sharing Abigail.
So glad you enjoyed these muffins and I love the addition of coconut!
We made these last night and loved them! They’re just the right amount of sweet, and the mango looks so pretty in them. Thanks for the recipe!
So glad you enjoyed these mango almond muffins! Yay! Thanks for letting us know.
I don’t care for Mangoes so could canned Peaches be used instead?
You can replace it with berries or fruits that you like. Enjoy.
YUM!! The mango and almond combination worked so well, these muffins were so delicious!
Loved these, such a great combo of flavours and perfect during mango season.
Mango in muffins! So delicious, thank you for sharing!
This recipe is the perfect breakfast treat or grab-and-go snack! Delish!
I made these muffins for breakfast this morning and they were incredible! Thanks so much for sharing the recipe!