Description

Soft, vibrant mango muffins with a zesty lime glaze and a hint of chili. These muffins are moist, tender, and packed with tropical flavor, making them perfect for breakfast or brunch.

Ingredients

Scale

2 cups fresh mango, peeled and chopped
1/4 cup granulated sugar (for puree)
1 tablespoon fresh lime juice (for puree)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar (for batter)
1/2 cup brown sugar, packed
2 large eggs, room temperature
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup plain Greek yogurt
1 cup powdered sugar (for glaze)
2–3 tablespoons fresh lime juice (for glaze)
1/2 teaspoon lime zest
1/4 teaspoon red pepper flakes

Instructions

Add chopped mango, 1/4 cup sugar, and 1 tablespoon lime juice to a food processor. Blend until smooth. Taste and adjust sweetness if needed. Set aside to cool completely.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the softened butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
Add half of the dry ingredients to the butter mixture and mix on low. Add the buttermilk and yogurt, then mix again. Add the remaining dry ingredients and mix until just combined.
Gently fold in the cooled mango puree and any reserved chopped mango chunks.
Divide the batter evenly among 12 muffin cups, filling each about 3/4 full.
Preheat oven to 350°F (175°C). Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Whisk powdered sugar, 2-3 tablespoons lime juice, lime zest, and red pepper flakes to make the glaze. Drizzle over the cooled muffins and let set for 10 minutes before serving.

Notes

Use very ripe mangoes for maximum sweetness. Ensure the mango puree is completely cool before adding to the batter to prevent melting the butter. Do not overmix the batter to keep the muffins tender. Room temperature ingredients help create a lighter texture. If using frozen mango, thaw and drain excess liquid first.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 22
Sodium: 150
Fat: 12
Saturated Fat: 7
Carbohydrates: 35
Fiber: 1
Protein: 3

Keywords: mango muffins, tropical baking, lime glaze, easy muffin recipe, breakfast ideas, brunch recipes, fresh mango, zesty muffins