Mango-Macadamia Muffins

Prep 25 m
Bake 25 m





Prepare Topping:

  1. 1 of 2 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. 2 of 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:

  1. 1 of 4 Whisk together egg, sour cream, milk, vanilla and melted butter in bowl just until blended. Gently stir in mango.
  2. 2 of 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.
  3. 3 of 4 Quickly fill muffin cups to top. Crumble topping evenly over batter.
  4. 4 of 4 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 Information for Mango-Macadamia Muffins
Servings Per Recipe:
Per Serving: 11 g Fat, total, 38 mg chol., 4 g pro., 211 mg sodium, 34 g carb., 245 kcal cal.
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Printed from 08/26/2019