Imagine biting into a muffin so incredibly moist and bursting with tropical flavor that it transforms your ordinary morning into an extraordinary culinary adventure! These Mango and Sour Cream Muffins aren't just another breakfast treat - they're a game-changing recipe that combines the creamy richness of sour cream with the sweet, vibrant essence of ripe mangoes, topped with an irresistible cinnamon streusel that will make your taste buds dance with joy.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 cup diced mango
- 1/2 cup brown sugar
- 1/4 cup flour
- 1/4 cup cold butter, cubed
- 1 teaspoon cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with non-stick cooking spray.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix melted butter, granulated sugar, sour cream, and eggs until smooth and creamy.
- Gently fold the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix the batter.
- Carefully fold in the diced mango, distributing evenly throughout the batter.
- For the streusel topping, combine brown sugar, flour, cold cubed butter, and cinnamon in a small bowl. Use your fingers to mix until the mixture resembles coarse crumbs.
- Divide the muffin batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the streusel topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Choose ripe, fragrant mangoes for the most intense flavor. Look for fruits that yield slightly when gently pressed.
- Don't overmix the batter! Stirring just until ingredients are combined prevents tough, dense muffins.
- For extra moisture, use room temperature ingredients, especially eggs and sour cream.
- To ensure even baking, rotate your muffin tin halfway through the cooking time.
- Test doneness with a toothpick - it should come out clean with just a few moist crumbs.
- Let muffins cool for a few minutes in the tin to help them set, then transfer to a wire rack to prevent soggy bottoms.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer preservation.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 10g
Cholesterol: 65mg
