Cinnamon-y muffins with chopped mangoes and with superb streusel topping. Perfect with a cup of tea or coffee.
“Jhuls, where do you put all the food you put into your tummy?“
That’s the question I get to hear whenever I am eating with my friends. That doesn’t bother me, though. As the saying goes “be yourself“, so that was me – being myself. However, weeks after following the Whole30 rules, my tummy can’t handle much. I can’t finish meals that I thought I can. I am not complaining. I am happy that I eat lesser now. And that is the reason why I am learning how to cook and bake small batches, hoping that I won’t regret it later on. Hmm, if I do, I could do another batch. 😀
These muffins originally used peaches, but I prefer mangoes over peaches whenever a recipe calls for peaches. I used the recipe of Sally, but as I said – I used mangoes. I ‘marinated’ the mangoes with lemon, cinnamon and sugar to make sure that the mangoes are sweet enough when they are mixed with the batter. The result was amazing – the crumb topping was super crisp, the muffin was really soft. You could taste the sweet mangoes inside and that cinnamon-y flavor – oh wow! It was like muffins with a mango filling. I could make these over and over again.
I am taking these lovely muffins at Fiesta Friday #176 where me and the talented Monika are co-hosting! Yay! Thank you, Angie, for bringing us all together.
Please do join us by clicking the image below and do not forget to mention in your post that you are linking up to Fiesta Friday party so you can be selected for the feature. And please, please be nice and polite by saying “hi” to our host, Angie, to your co-hosts and to some (if not all) party goers. Besides, this is a party. So bring out that chatter in you. 😉
Small Batch Mango Streusel Muffins
Ingredients:
For the crumb topping:
- 34g packed light brown sugar
- 1 tbsp white sugar
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, melted
- 42g all purpose flour
For the muffins:
- 110g all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4tsp ground cinnamon
- 1/2 tsp salt
- pinch of nutmeg
- 58g unsalted butter, softened to room temperature
- 50g light brown sugar
- 25g white sugar
- 1 large egg, room temperature
- 60g yogurt
- 1 tsp vanilla extract
- 23ml milk
- 1 cup mangoes, cubed* (please see optional instruction below)
For the glaze:
- 1 cup (120g) confectioners’ sugar
- 3 Tablespoons (45ml) heavy cream (or milk for a less creamy texture)
- 1/2 teaspoon vanilla extract
Instructions:
For the crumb topping:
- In a bowl, mix all crumb topping ingredients. Set aside.
Preheat the oven to 375F. Spray muffin pan with non-stick spray. Set aside.
For the muffins:
*Optional: Since I want to make sure that the mangoes are sweet enough when they get inside the muffins, I ‘marinate’ them with 1 1/2 tbsp sugar, 1 tbsp cornstarch, 1/2 tbsp lemon juice and pinch of cinnamon. So this came like a mango pie filling inside the muffins.
- In a bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg and salt. Set aside.
- In another bowl, add brown sugar and softened butter. Beat until fluffy (about 3 minutes). Add egg, yogurt, milk and vanilla. Beat for 1 minute or until well combined. Add this mixture to the dry ingredients and mix until incorporated. Add mangoes.
- Divide the batter into your muffin pan until 2/3 full. (You may get 6-8 muffins. I got 7.)
- Top each with the crumb topping, pressing them lightly to the batter.
- Bake for 15-18 minutes or until toothpick in the middle comes out clean.
- Remove the muffins from the oven and leave in the muffin pan for 5 minutes and transfer to a cooling rack or serving plate.
For the glaze:
- In a small bowl, combine all ingredients for the glaze and mix until smooth. Pour over warm muffins.
Source recipe: Peach Streusel Muffin by Sally @ Sally’s Baking Addiction
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