Mango Muffins Passion Fruit Glaze

If you have ripe mangoes on your counter and crave a bakery treat that feels a touch tropical these Mango Muffins with Passion Fruit Glaze will become an instant favorite in your home. Each muffin is bursting with juicy mango and finished with a tangy glaze that tastes like sunshine in every bite. This recipe is also super approachable even for beginner bakers.

The muffins are a huge hit at brunches and summer gatherings. I remember one rainy afternoon I baked them for a neighbor who had never tasted passion fruit before and she still raves about them.

Ingredients

• All purpose flour: gives body and structure to the muffins pick unbleached for better flavor
• Baking powder: helps the muffins rise evenly select fresh powder for a reliable lift
• Baking soda: supports the rise especially with the acidic sour cream double check expiration dates
• A small pinch of salt: balances the sweetness use fine sea salt if possible
• Neutral oil: creates a moist texture choose a mild vegetable oil for the best tender crumb
• Granulated sugar: sweetens and helps the tops brown evenly make sure it is free flowing and fresh
• Sour cream: adds richness and a slight tang full fat or twelve percent works best
• Large eggs: bind and give structure use room temperature eggs so they blend smoothly
• Vanilla extract: gives warmth and aroma a pure extract is worth the splurge
• Ripe mango: brings juicy sweet pockets to every bite Ataulfo or Alphonso are my favorites for their creamy texture and vibrant taste choose a fruit that yields slightly to gentle pressure
• Passion fruit juice for the glaze: brings a floral tart finish pick wrinkly fruit for maximum ripeness
• Confectioners sugar: dissolves easily for a smooth glaze sift before whisking for best results

Step-by-Step Instructions

Prepare Ingredients:

Gather all batter ingredients peel and chop mango into half inch cubes and set out twelve paper muffin baking cups. Preheat oven to 350 degrees Fahrenheit and if your oven is convection style lower the temperature or follow manufacturer instructions

Mix Dry Ingredients:

In a medium bowl whisk together flour baking powder baking soda and salt for one minute until fully blended. This aerates the mix for taller muffins

Mix Wet Ingredients:

In a large bowl whisk oil sugar sour cream eggs and vanilla extract together for one minute until the mixture is creamy and smooth. Make sure no streaks of sour cream remain

Combine Batter:

Sift the flour mixture into the wet ingredients. Use a silicone spatula to gently fold and stir until just combined. Do not overmix the batter should look a little lumpy

Add Mango:

Carefully fold in the chopped mango taking care not to crush the cubes. This keeps juicy bites in every muffin

Prepare Muffin Tin:

Line each well with a paper muffin baking cup. For easy release brush the cups lightly with oil or nonstick spray

Portion and Bake:

Divide the batter equally among the muffins using an ice cream scoop for neat domes. Bake for twenty to twenty two minutes until golden and a tester comes out clean

Cool:

Remove the tin from the oven and at once transfer muffins to a cooling rack. Let them cool until just barely warm this makes peeling off the cup much easier

Prepare Glaze:

Slice passion fruits in half and scoop seeds into a sieve over a bowl. Press with the back of a spoon to extract the juice. Whisk juice with sifted confectioners sugar starting with the recipe amount and adjusting thickness as needed. The glaze should be thick yet still pourable

Glaze and Serve:

Drizzle the glaze generously over the cooled muffins. Serve fresh and enjoy every fruity bite

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My favorite muffin moment was tasting the first batch with my son—he loved the juicy bursts of mango inside so much he kept peeking in each muffin to find more.

Storage Tips

Keep muffins in a sealed container at room temperature for up to three days. They taste best the day they are baked. For even longer storage freeze unglazed muffins in an airtight container wrapped well. You can reheat directly from frozen in a low oven which brings back the just baked texture

Ingredient Substitutions

If you cannot find passion fruit use lemon juice in the glaze for a bright alternative. No sour cream on hand plain Greek yogurt works perfectly. For a more tropical twist swap half the mango for diced pineapple though mango is truly best for texture.

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Serving Suggestions

These muffins make a cheerful addition to any brunch spread paired with tropical fruit salad or a lightly sweetened iced tea. For a dessert like presentation warm the muffins just a little and spoon over extra glaze with a scoop of vanilla ice cream on the side.

Cultural and Historical Context

Mango is beloved across South Asia and Latin America and brings a sun drenched flavor to baked goods. Passion fruit is native to Brazil and adds a bold tart note that is prized in tropical desserts. Bringing these two together in a muffin gives you a fusion of sunny flavors that celebrate warm weather.

Frequently Asked Questions

→ What type of mango works best for these muffins?

Juicy and sweet varieties like Ataulfo or Alphonso provide a vibrant flavor and moist texture for the muffins, without being fibrous.

→ Can I substitute the passion fruit in the glaze?

If passion fruit is unavailable, lemon juice offers a bright, tangy alternative that pairs well with mango.

→ How do I make sure the muffins stay moist?

Use sour cream and oil for a tender crumb, and avoid overmixing the batter to keep the muffins soft and moist.

→ Can these muffins be frozen?

Yes, freeze them without glaze, wrapped well, and warm up in the oven before serving. Add the glaze after thawing.

→ Why do the muffins sometimes stick to the paper cases?

Fresh mango adds stickiness; brushing cases with a little oil before filling helps them release cleanly once cooled.