Mango-Macadamia Muffins

Mango-Macadamia Muffins
Yield: 12 muffins Prep 25 mins Bake 400°F 25 mins


  • 1/3 cup finely chopped unsalted macadamia nuts (see Note) OR: walnuts
  • 1/4 cup all-purpose flour
  • 1/4 cup firmly packed light-brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons unsalted butter, softened
  • 1 egg
  • 1/2 cup sour cream OR: yogurt
  • 1/2 cup milk
  • 1 teaspoon vanilla
  • 1/4 cup (1/2 stick) unsalted butter, melted and cooled
  • 1 1/2 cups diced ripe mango (about 1-1/4 pounds) OR: peaches
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Make It

Prepare Topping:

1. Combine nuts, 1/4 cup flour, brown sugar and cinnamon in small bowl. Mash in 2 tablespoons butter with fork or rub in with fingertips until texture of coarse meal. Chill until needed.

2. Preheat oven to 400 degrees F. Grease 12-cup muffin tin; also lightly grease area around tops of muffin wells to prevent sticking as muffins rise.

Prepare Batter:

3. Whisk together egg, sour cream, milk, vanilla and melted butter in bowl just until blended. Gently stir in mango.

4. Stir together 2 cups flour, granulated sugar, baking powder, baking soda and salt in large bowl; make well in center. Add mango mixture; fold together just until moistened and evenly blended; the batter will be lumpy.

5. Quickly fill muffin cups to top. Crumble topping evenly over batter.

6. Bake in 400 degree F oven for 25 to 30 minutes or until wooden pick inserted in centers comes out with a few crumbs clinging to it. Cool muffins in pan on wire rack for about 5 minutes. Remove the muffins and cool on rack. Serve warm or at room temperature.

Nutrition Facts

Amount Per Serving: cal. (kcal): 245, Fat, total (g): 11, chol. (mg): 38, carb. (g): 34, pro. (g): 4, sodium (mg): 211, Percent Daily Values are based on a 2,000 calorie diet.