I can’t imagine a better tasting fruit than one of our homegrown mangoes. We have two varieties, White Pirie and Rapoza. They both have their own qualities that make each one special. The White Pirie mango is firmer in texture which makes it perfect for baking. It makes the most delicious jam. The Rapoza is a very large mango, sometimes weighing up to 3 pounds. They are best chilled, cut into slices or chunks and eaten as is. Mango season is nearly over so I have been busy in the kitchen making muffins, tarts, jam, bread, salsa, and ice cream.
This delightful recipe comes from Sally’s Baking Addiction blog. I just switched out the peaches for mangoes. I’ve made them multiple times and they always turn out so well. I also used lactose free ingredients but feel free to use regular butter, milk and yogurt.
These are just divine. Sometimes I add a pat of Earth Balance Buttery Spread to the split muffin. That bit of saltiness goes so well with the sweet streusel topping.
- Crumb Topping
- ⅓ cup (67g) packed light brown sugar
- 1 tablespoon (15g) granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup (60g) Earth Balance Buttery Sticks, melted (or regular butter)
- ⅔ cup (84g) all-purpose flour
- Muffins
- ½ cup (115g) Earth Balance Buttery Sticks at room temperature (or regular butter)
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120g) plain Green Valley lactose free yogurt (or regular yogurt)
- 2 teaspoons vanilla extract
- 1¾ cups (220g) all-purpose flour (If you do not have a scale use the spoon and sweep method. Spoon flour into measuring cup and use a straight-edged knife to level the flour so that it is even with the top of the measuring cup).
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ⅛ teaspoon allspice (optional)
- ¼ teaspoon salt (1/2 teaspoon if using unsalted butter)
- 3 tablespoons (45ml) lactose free milk (low-fat or regular)
- 1¾ cups diced mango, drained if very juicy
- Glaze
- 1 cup (120g) confectioner's sugar
- 3 tablespoons (45ml) lactose free half and half or milk (or regular milk, half and half, or cream)
- ½ teaspoon vanilla extract
- In a medium bowl, combine sugars, cinnamon and melted Buttery Sticks. Using a small rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.
- Preheat oven to 425 degrees. Spray a 12-count muffin pan with non-stick spray.
- In a medium bowl using a handheld mixer, beat the Buttery Sticks on medium-high speed until smooth and creamy, about 1 minute. Add the sugars and beat on medium-high until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to medium-high speed and beat until the mixture is combined and uniform in texture.
- In a large bowl toss together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the milk, gently whisking until combined. Fold in the mangoes with a spatula.
- Spoon the batter evenly between 12 muffin tins, filling nearly to the top (you may end up with a bit of leftover batter). Press a handful of the crumb topping into the top of each (use all the topping).
- Bake for 5 minutes then lower the temperature to 350 degrees and bake another 15 minutes or until a toothpick inserted in the center comes out clean. Let muffins cool in pan for at least 15 minutes before removing to a rack.
- While the muffins are cooling whisk together the glaze ingredients. Drizzle over the warm muffins. If you prefer the glaze to be thicker, drizzle over cooled muffins. You may not need all of the glaze.
- These are delicious, moist muffins that keep well in the refrigerator for a few days, They freeze beautifully.