These Mango Muffins are light, fluffy, fruity, and delicious! The recipe is super easy to make with simple ingredients. It's full of puréed sweet, juicy mango (fresh or frozen), paired with warming vanilla to make a tasty muffin with no fruit chunks.
Mangoes are not something you would normally find in baked goods, but they pair so well in these vanilla mango muffins.
The secret is to mix a mango purée into the batter.
A mango purée will make a smooth muffin without any large pieces of fruit which makes them easier to eat and also makes the mango flavor shine.
My kids can be picky and they don't like chunks of fruit in baked goods (check out my puréed blackberry cookies - they're naturally bright blue with no chunks!).
Vanilla extract is key to making these mango muffins a comforting start to your day or a great snack that both kids and adults enjoy! Perfect with a refreshing glass of homemade Mango Soda made from scratch.
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Why You'll Love This Recipe
The mango and vanilla make a sweet and warm flavor combination.
They're a super easy recipe.
There are no chunks, making them perfect for picky kids.
A great way to use ripe and juicy summer mangos.
Mango muffins make a good breakfast, snack, or dessert.
You can add any mix-ins to the muffins you enjoy such as chopped nuts, coconut, crystallized ginger, or chocolate.
Ingredients
- Ripe Mango - Fresh mango is either finely diced or pureed in a food processor or blender for mixing into the batter. You could also use thawed, frozen mango.
- All-Purpose Flour (plain flour) - The main dry ingredient helps form the muffins and gives them density.
- Granulated Sugar - Helps sweeten the muffins along with the natural sweetness of the mango.
- Baking Powder - Helps the muffins rise and become fluffy.
- Salt - Helps to set the baking powder and balance the flavors in the muffin.
- Eggs - Binds the muffin together and helps them bake properly.
- Butter - Adds a buttery richness to the texture of the muffin.
- Vanilla Extract - Gives these muffins a classic vanilla flavor, which pairs beautifully with the zesty mango.
Step By Step Tutorial
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Prepare for baking. Preheat the oven to 400F/200C and line a 12-hole muffin pan with paper cases or silicone muffin liners.
Make the mango puree. Cut the mango flesh from the stone and peel, then puree the flesh with a handheld immersion blender (or chop finely).
TIP: If using frozen mango chunks, defrost thoroughly, then puree.
Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a large mixing bowl.
Mix eggs and puree. Measure 1 cup of the mango puree and add to a bowl along with the eggs, then beat together.
TIP: If you have leftover mango puree, save it to enjoy over yogurt, oatmeal, ice cream or pancakes.
Combine wet and dry ingredients. Add the mango/egg mixture, melted butter, and vanilla to the dry ingredients, and beat gently until fully combined.
Bake the muffins. Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
Do not overfill the muffin liners, as the batter could spill over. Fill them ⅔ of the way full. Use an ice cream scoop for best results and even sized muffins.
Let the muffins cool before serving as it gives the muffin time to sit at room temperature which makes it stay together better and not stick to the paper.
Make sure the melted butter is slightly cooled before adding to the mix to prevent it from cooking the eggs.
Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.
Variations
For some extra sweetness, stir in some vegan chocolate chips, dark chocolate, or white chocolate chips or chunks.
Add in some fresh blueberries (or other berries) for a berry mango muffin.
Add some chopped bananas.
Mix the muffin batter with sweetened coconut for a tropical flavor.
Sprinkle with a classic streusel topping.
Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking for flavor and crunch.
Storage
Storing: To store mango vanilla muffins, put them in a plastic bag, seal and store them at room temperature for 3-4 days to keep them moist.
Freezing: For freezing leftover mango muffins, place them into freezer bags and freeze for up to three months. Thaw at room temperature on the countertop or fridge before serving.
FAQs
Yes! Just make sure they thaw out properly and are finely diced or blended before mixing into the muffin batter.
You can also use melted coconut oil in this recipe. This will give the muffins a light coconut flavor that pairs well with mango.
Sweet, juicy mangoes pair well with apple, avocado, cumin, ginger, lime, peach, pineapple, rhubarb, orange, mint, coconut, chili, and cardamom.
Mango Recipes
Still have more seasonal mangoes to use up? Be sure to try these recipes.
More Muffin Recipes
I love making muffins. They're so easy and you can make them in loads of great flavors. Try these!
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📖 Recipe
Vanilla Mango Muffins
Equipment
- mixing bowl
- Whisk
- Mini blender or immersion blender
- 12-hole muffin pan
- Oven
Ingredients
- 1 ripe mango or 1 cup/250g mango puree
- 1¾ cups (225g) all purpose flour (plain flour)
- ¾ cup granulated white sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 eggs
- ½ cup (125g) butter melted and cooled slightly
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 400°F/200°C and line a 12-hole muffin pan with paper cases.
- Cut the mango flesh from the stone and peel, then puree the flesh with a hand held immersion blender (or chop finely).
- Whisk the flour, sugar, baking powder and salt in a large mixing bowl.
- Measure 1 cup of the mango puree (the rest can be used for something else) and add to a jug along with the eggs. Whisk well, then add to the dry ingredients with the melted butter and vanilla.
- Beat for a minute or so to combine.
- Spoon the mixture into the muffin pan ¾ full and bake for 15 minutes or until risen and an inserted toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Video
Notes
- Do not overfill the muffin liners, as the batter could spill over. Fill them ⅔ of the way full. Use an ice cream scoop for best results and even sized muffins.
- Let the muffins cool before serving as it gives the muffin time to sit at room temperature which makes it stay together better.
- Make sure the melted butter is slightly cooled before adding to the mix to prevent it from cooking the eggs.
- Do not overmix the batter. Overmixing all-purpose flour could cause the batter to become tough which doesn’t make a great muffin texture.
- For some extra sweetness, stir in some vegan chocolate chips, dark chocolate, or white chocolate chips or chunks.
- Add in some fresh berries for a mango berry muffin.
- Mix the muffin batter with sweetened coconut for a tropical flavor.
- Stir in some chopped walnuts, pecans, or cashews and stir some into the batter and sprinkle some on top before baking for flavor and crunch.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Margaret
I’ve made these a couple of times and they are yummy. Not overly sweet but definitely satisfies the sweet craving for me.
I have two mango trees and end up freezing sliced mangoes. I make the purée from the defrosted mango and add a slice of mango to the middle of each cupcake before putting them in the oven.
Jaye
So good. Fruity and sweet and fluffy.
Renee Clear
Our mango tree super-produced this year! I’m baking my second batch of these muffins right now. My partner, who doesn’t really like sweets loved these. Thanks!
Linda
These are so delicious!
Michele
The muffins are easy to whip up and delicious. I reduced the sugar to 1/2 cup and added mini chocolate chips. I needed to use up ripening mangos that were sitting on the counter. There are many recipe options on the web. However, the main reason I chose THIS recipe is because the flour measurement was listed in grams! I am not the greatest baker and LOVE using my scale for dry measurements. THANK YOU! They are delicious and will be making them again!
Tammy
Very yummy. Rare for everyone in my house to give the thumbs up to anything other than banana chocolate chip muffins, but these went over well. Thanks!
Ava
I made this tonight with delicious mangos that were given to us. I followed the recipe to the T. The cupcakes turned out very moist with great mango taste.
Patricia Smith
Love this recipe. Added blueberries and mini white chocolate chips (cut the sugar to 1/2 cup) and they were a hit. Next going to try with gluten free 1:1 flour.
Oliver
We made them with Alphonso mangos, which took ~2 mangos to get the 1 cup of purée. They were easy and turned out well. Nice texture/color and good mango flavor. I’m going to sprinkle the tops with turbinado sugar before I put them in the oven next time- I think a crisp top would make them even better.
Yolanda
Made these from finely chopped fresh mangos (since I don't have a blender or food processor) and baked in a 24-cup mini muffin pan at the same temperature of 400 degrees F but for 10 minutes. They turned out amazingly soft and cakey---as if I had used cake flour despite having used all purpose flour! It was my first time baking with mangos, so I'm not sure if they released certain juices to make the flour so soft and crumbly, or perhaps it was the use of melted-then-cooled butter. Whatever it is, this recipe is a keeper and now my favorite muffin recipe! Thank you for sharing!
Lola Rosanna
Turned out great. Kids ate them all up!
KT
Made these last night- double batch. Loved the texture of muffins
Leilani
Loved the tropical flavor. Fluffy.
Suzanne
So yummy on a Sunday morning. Used cinnamon butter and accompanied by a rich cup of coffee. Perfection!
Jennifer
I baked this last night and it turned out great! My family loved it so much. It’s super easy to make and quick. I came home from work and gave some to a mom at my daughter’s gymnastics class, (that’s how fast it is, I was able to squeeze in some baking before another activity. Thank you for the recipe!
Ken
There aren’t a lot of mango muffin recipes out there. I looked it over and gave it a try. We were pleasantly surprised. This was very good.
I used canned mango. I strained it and puréed it and ended up getting about 3/4 of the purée. While spooning into the pan, I saw what looked like little hairs in the batter 🙁 but it wasn’t hair :). Mangos have little vegetable fibers which survive purée and mixing, so don’t be fooled. It’s ok.
When I make it next time (and I will), I might use a little less sugar but this was a very good recipe.
Dionne
I was going to bake this week and was wondering what to make... Well, I am not wondering anymore 😉 They turned out perfectly!
Maria
It's so delicious and easy to follow. Thank you so much we loved the muffins!
Amanda Wren
I love mango but don't often use it in cakes.This was such a tasty idea. We love them!
Louise
This recipe will go down into the favourites for sure!!!! I buy a few trays of mango every season, chop and freeze them, and use them for fruit salads, curry and now this!!!!
Yum!
✅ Firstly. Easy, no mess recipe
✅ I used 20g more mango because that's what I had. Turned out perfect
✅ I found the batter made perfect mini Cupcakes
✅ Mr 5 who "doesn't like mango" and "doesn't like Cupcakes" devoured them
✅ I substituted self raising flour instead of all purpose plus rising agent
✅ Also goes with white chocolate chips if being a little cheeky
I'm going to try to substitute butter for coconut oil next time. Always a healthy alternative and I think the flavour will go lovely with mango.
Thanks for making my day!
Mirlene
My new favorite type of muffins! I just love the flavor - there is something very special about it.
Kate
Love mango, and 'hiding' it in a muffin will definitely get past the 4-year-old fussy eater! Lovely recipe - thanks.