Mango and Sour Cream Muffins with Streusel Topping

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.


Mango and Sour Cream Muffins with Streusel Topping


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).


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!

67 comments on “Mango and Sour Cream Muffins with Streusel Topping”

  1. Pingback: Mango Recipes

  2. OH These look amazing I hope you had a great weekend!

  3. 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.

  4. 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!

  5. 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!

  6. Love a streusel topping, these look amazing! Love your polka dot liners too, hope you’re having a great weekend!

  7. 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 @

    • 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

  8. 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

  9. OK the muffins look GREAT, but that PIZZA ~ AMAZING!! Great ways to use mango!

  10. 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!

  11. Those look absolutely unbelievable! The colors and contrasts are stunning.

  12. 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:

  13. I love both mango and crumple topping!!! I have also never seen a recipe for mango muffins before!

  14. I love mango but I never would have thought to use it in baking! How wonderful!

  15. 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.

  16. 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!

  17. Love mangos & streusel topping!! Your muffins look amazing!

  18. Hey Averie,
    Pinned and printed the mango muffin recipe – can’t wait to make theses tomorrow. I have blueberries, raspberries, figs and strawberries frozen – can’t decide which would taste the best!

    • Thanks for the pin and I say a combo of rasp + strawberries (maybe blueberries too) – you could do red & blue for 4th of July. Make these as a trial batch and then re-make for the holiday. I am always thinking themes. LMK how it all goes!

  19. These look so good. Its going to be a baking day since its rainy. I’m in the mood for muffins now!

  20. I just bought a bag of frozen mango chunks at T Joe’s yesterday. These muffins look insanely good!!!

  21. I LOVE mangoes! Those look so summery and amazing!

  22. these look delicious! really glad to have stumbled upon your blog, love the ideas, and all the cbright colours of your food. simply gorgeous. the strawberry banana bread especially. strawberries have finally started coming around in the uk, we’ve had horrid weather, and I’m itching to get baking with them!

  23. I always have mango on hand, too!!! So perfect in smoothies….and holy cow….perfect in these muffins! These look amazing. Love the streusel topping! :)

  24. I always have frozen mango chunks on hand too… for all the smoothies I drink now that I’m melting in the summer heat wave! These muffins looks incredible Averie… and i’m a firm believe in streusel crumb toppings. I don’t mind nuts in my baked goods, but I like streusel to be nut free. You’re right, it takes away from the buttery little crumbs!

    And these pictures! So much PINK! and orange and color! I always love gawking over not only the food in your photos, but your backdrops, props, and gorgesou vintage-y dishware. I know a lot of time and thought goes into each and every detail and believe me, it PAYS OFF in your case Averie!

    I’d love to remake these muffins! I bet they would be delicious with frozen peaches (i love cinnamon and peaches!). I hope you make those sour cream blueberry donnuts soon, too ;)

    • cinnamon and peaches sounds heavenly!

      and thank you for all the compliments on the pics and staging…yes, I do put time into thinking about what dishes, what backdrops, what colors…some people shoot on all white or keep it monotone but when I can, for something fun like muffins, I am all about color :) Glad you like!

  25. Mangos and streusel topping in one muffin!! Pure bliss! They look awesome!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.