Description
These budget-friendly, fluffy tropical mango muffins use simple pantry staples and frozen fruit to create a moist, delicious breakfast that costs less than a cup of coffee.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- ¾ cup Granulated Sugar
- ½ cup Unsalted Butter, melted
- 2 Large Eggs, room temperature
- ½ cup Plain Yogurt
- 1 cup Frozen Mango Chunks
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
- In a large bowl, whisk together flour, baking powder, salt, and sugar until uniform.
- In a separate bowl, whisk melted butter, eggs, yogurt, and vanilla extract until smooth.
- Pour wet mixture into dry mixture and gently fold with a spatula until just combined; do not overmix.
- Gently fold in frozen mango chunks, chopping them if they are very large.
- Divide batter evenly among muffin cups, filling them about ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a cooling rack.
Notes
Do not thaw the mango completely before adding to batter to prevent sogginess. Ensure eggs and yogurt are at room temperature for best texture. Do not overmix the batter to keep muffins tender. Can be stored at room temperature for 3 days, refrigerated for 1 week, or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 165
- Sugar: 14
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
Keywords: mango muffins, budget baking, frozen fruit recipes, easy breakfast, fluffy muffins, meal prep, dairy-free option, gluten-free option