Mango Muffins Passion Fruit Glaze (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
2 teaspoons baking powder
03 -
1/4 teaspoon baking soda
04 -
Pinch of salt
→ Wet Ingredients
05 -
170 g neutral vegetable oil
06 -
150 g granulated sugar
07 -
115 g sour cream (12% fat)
08 -
2 large eggs
09 -
1 teaspoon vanilla extract
→ Additionally
10 -
250 g ripe mango, peeled and chopped into 1.25 cm cubes
→ Passion Fruit Glaze
11 -
3.5 teaspoons freshly squeezed passion fruit juice (from 2 small fruits)
12 -
60 g confectioners' sugar
# Instructions:
01 -
Gather and measure all ingredients. Peel and chop the mango into 1.25 cm cubes. Prepare 12 paper muffin liners and line a muffin tin.
02 -
Preheat the oven to 180°C (no fan). If using a convection oven, reduce temperature by approximately 20°C or follow manufacturer guidance.
03 -
Whisk flour, baking powder, baking soda, and salt in a medium bowl to evenly distribute leaveners.
04 -
In a large bowl, whisk oil, granulated sugar, sour cream, eggs, and vanilla extract until smooth and homogeneous.
05 -
Sift the dry ingredient mixture into the bowl of wet ingredients. Gently fold together until just combined; do not overmix. Batter may remain slightly lumpy.
06 -
Add chopped mango to the batter. Fold gently using a silicone spatula to distribute fruit evenly.
07 -
Line the muffin tin with baking cups. Optionally, brush liners lightly with neutral oil to ease release.
08 -
Divide the batter evenly among the 12 prepared muffin cups, using an ice cream scoop for even portions. Bake on the center rack for 20-22 minutes, or until golden and a skewer inserted into the center comes out clean.
09 -
Remove the tin from the oven. Immediately transfer muffins from the tin to a cooling rack and allow to cool slightly before removing liners.
10 -
Halve the passion fruits and scoop out the pulp. Press the pulp through a fine sieve to collect juice. Whisk the juice with confectioners' sugar until a thick but pourable glaze forms, adjusting consistency as needed with extra juice or sugar.
11 -
Drizzle the cooled muffins with passion fruit glaze and serve.
# Notes:
01 -
Use ripe, sweet mango varieties such as Ataulfo or Alphonso for optimal flavor and texture.
02 -
To prevent muffins sticking, lightly oil paper liners before adding batter.
03 -
Lumpy muffin batter is preferred, as overmixing can yield tough muffins.
04 -
Store muffins in a sealed container for up to three days, but they are best enjoyed fresh.
05 -
Un-iced muffins may be individually wrapped and frozen; thaw in a low oven for best texture.
06 -
If passion fruit is unavailable, substitute with freshly squeezed lemon juice.