These muffins were not supposed to happen. I wanted to make blueberry sour cream donuts and thought I had a bag of frozen blueberries on hand but realized, whoops, I didn’t.
I did, however, have frozen mango chunks on hand. I always have those on hand.
I included sour cream in the muffins that I had intended to use in the blueberry donuts because sour cream not only gives a tiny bit of tang and zip, it also keeps baked goods moist.
So the blueberry sour cream donuts became mango and sour cream muffins. Not a bad trade.
There was no way I was going to bake muffins without adding a streusel topping.
I love it and would be content just eating muffin tops or anything that has a nice streusely layer dotted with crumbly nuggets.
Rock picking anyone?
After all, streusel or crumble topping is nothing more than melted butter, brown sugar, cinnamon, oats, and flour. Can’t go wrong there.
I never use nuts in my topping because I hate nuts in baked goods, but I know some people toss those in, too. For me, that would ruin the sandy smooth and buttery little pebbles.
As is the case with anything I make, I try to dirty the least amount of dishes possible and only use a mixer when absolutely necessary. These are a stir by hand in one bowl recipe. Okay, the crumble topping bowl adds a small second bowl.
As is the case when baking with fruit, these turned out so nice and moist.
The fruit releases its natural juices and in muffin or quick-bread baking, natural juices are great.
Strawberry Banana Bread comes to mind.
In cookie baking, the extra moisture can make Mango White Chocolate Cookies become a little too flat.
The taste is great but they become moisture-logged and flatten out.
But in muffins, the juicy mango kept them soft and spongy. Although they may look dense, they were incredibly light and airy, probably because I used a hefty amount of baking powder giving them plenty of rise and lightness. The crumble topping had some heft but the muffins themselves had a delicate crumb.
These didn’t last long.
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Mango and Sour Cream Muffins with Streusel Topping
Muffins
2 tablespoons butter, melted
1 large egg
1/2 cup sour cream
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1 cup all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
pinch salt, optional
3/4 cup diced mango
Optional add-ins: 1/2 cup white, butterscotch, milk, or semi-sweet chocolate chips, 1/2 cup shredded coconut flakes (consider reducing flour by 2 to 3 tablespoons if using coconut or add a splash of milk); other fresh or frozenberries such as strawberries, blueberries, raspberries, cherries
Preheat oven to 425F and line a 12-count muffin pan with liners; set aside.
To a large microwave-safe mixing bowl, add the butter and heat on high power until melted, about 45 seconds. Wait 1 minute for the butter cool slightly and add the egg, sour cream, sugars, vanilla, cinnamon and whisk until smooth. Add the flour, baking powder, baking soda, salt, and whisk until just combined (over-mixing causes tough muffins). Fold in the chopped mango, (I used a large handful of frozen mango that I heated for 1 minute in the microwave to thaw, then diced it) optional add-ins, and stir to incorporate. Distribute the batter evenly among the muffin liners; set aside.
Streusel Topping
2 tablespoons butter, melted
1/4 cup light brown sugar, packed
1/4 cup old-fashioned whole rolled oats (not quick cook)
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
To a medium microwave-safe mixing bowl, add the butter and heat on high power until melted, about 45 seconds. Add the remaining ingredients and stir until streusel comes together, ranging in size from small marbles to fine sand. Spoon a tablespoon or two of topping on top muffin batter, distributing topping evenly among the dozen.
Bake for 425F for 5 minutes (a hot oven gives them the ability to rise fast and finished muffins will be puffier as a result). Lower temperature to 350F and continue baking for 13 to 15 more minutes, or until tops are barely browning or a toothpick inserted in the center comes out clean, taking care not to overbake (total baking time 18 to 20 minutes, or until golden).
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Related Recipes:
I have a collection of Mango Recipes
Including Mango Basil Personal-Sized Tortilla Pizzas
Mango Ginger Maple Tofu (vegan, GF)
No Bake White Chocolate & Mango Cookie Dough Bites (GF)
Another crumble topping favorite is Cinnamon Bun Pie
Do you like mango? Crumble topping?
Have a favorite muffin recipe?
I have a one-bowl, Blueberry Streusel Muffin (vegan, gluten-free) recipe that’s a snap and works with any fruit (frozen or fresh) you have on hand.
If you have any favorite muffin recipes, mango recipe, anything with crumble topping, link them up.
You can never have too many tried-and-true recipes, especially for muffins. Kind of like chocolate chip cookies or banana bread, there’s a zillion ways to make them and everyone has their own “best” recipe. I’d love to hear about yours.
Have a great week!
Looks absolutely delicious! When I was looking at the photos I thought it was made off who;e wheat or even rye flour, and then read the recipe to see it is all-purpose flour and brown sugar made such a great color. Yes, I do love mango and also have a bag in the freezer all the time. I use it in snacks and smoothies, never to bake. Oh, well, I don’t bake a lot as you know (savory does not count ) :)
Have a delightful week!
I know, they definitely got very amber-toned and it does look like whole wheat or even rye but no, good ole A.P. flour.
The muffins sound wonderful and I love that you improvised with what ingredients you had, I do that a lot to save money and a trip to the grocery and can come up with wild creations from it.
You are the queen of making great sauces and dressings out of…whatever you have on hand!
I love mango but I never would have thought to use it in baking! How wonderful!
I love both mango and crumple topping!!! I have also never seen a recipe for mango muffins before!
Glad I came up with something you’ve never seen (and I know you’ve baked…a lot!)
I must confess I really don’t like mango, but I love crumble!
I don’t know that I’ve a favorite recipe for muffins, but the most interesting muffins I made somewhat recently were these pizza muffins:
https://scrumptiousgruel.wordpress.com/2012/01/26/is-there-anything-cuter-than-a-muffin-un-pizza-week-day-4/
Those look absolutely unbelievable! The colors and contrasts are stunning.
Thanks my friend :)
These look delicious! I love streusel topping. I don’t think I’ve ever actually had mango in a baked good, but I love fresh mango!
I love fresh too but am too frugal to bake with it. I would eat it! I use frozen chunks in these!
OK the muffins look GREAT, but that PIZZA ~ AMAZING!! Great ways to use mango!
Yea that pizza is so you :) And I saw your vegan whipped cream on FG when I was submitting these. It looks..so good. Been thinking about that one…weeks later!
I hope you, the peanut & man are all doing well! The muffins look amazing. I adore mango and the streusel topping. And I couldn’t agree more- no nuts in my baked goods. Maybe bars and granolas, but not cookies or muffins
Hope you and the fam are doing great as well…miss you but glad you are living life :)
xo
These muffins looks amazing! (Heck-all those dishes look great!) Can’t wait until I get some mango so I can try some of these recipes!
Check out my latest recipe @ bakingblissful.blogspot.com
And yes, I used frozen, b/c I don’t tend to buy fresh$$ unless it’s on sale.
I’ll be posting an entry about these tonhgit. I used the almond milk she suggested, but didn’t have pumpkin pie spice, so I used 1/2 tsp of nutmeg, 1/2 tsp cinnamon, and 1/2 tsp of allspice. Soooo good. Yours photographed so much better than mine. Haha. I’m so glad you found these!
These look delicious and I love that they’re GF! I rlnectey started following a GF diet so I’m excited to find new recipes to try. Thanks for sharing!Visiting from Tasty Tuesdays, happy to have found your blog!xx
Love a streusel topping, these look amazing! Love your polka dot liners too, hope you’re having a great weekend!
Found them at the grocery store…lucky find :)
you had me at streusel!! these sound so delicious! and so interesting with the sour cream — i bet they’re moist and marvelous! ANd i love that its a one-bowl recipe — nobody wants to do dishes, especially on a gorgeous summer day! great post!
Sour cream in baked goods and cakes is such a good trick for keeping them moist!
I don`t think I`ve ever had a mango dessert before. I usually only eat mangos alone, or dried mangos. ahah. But I sure do love crumble toppings!! They`re just one of the most delicious thing you can add to baked goods!
Well you should change that about never having a mango dessert!
These look delish!! I also love a streusel topping on just about anything–especially a pie or just a fruit crumble. Right now we have a lot of leftover watermelon from a party so I am thinking of ways to use that up too. Am I correct in remembering you like it a wee bit frozen? I want to give that a try (it’s 95 degrees today). Great tip on starting the baking process at a higher temp for a better rise–I didn’t know about that!
Glad you liked that little tip and yes I do like watermelon a little frozen. You can freeze it in chunks and dole out over the next few weeks as desired for smoothies/slushies avoiding that “must use up 17 lbs of watermelon all at once” feeling.
OH These look amazing I hope you had a great weekend!