Moist and Sweet Dried Mango Muffins
Moist and Sweet Dried Mango Muffins
Recipe for Moist and Fragrant Muffins Using Dried Mangoes
Create delicious muffins at home using your dried mangoes! Even if your dried mangoes are less sweet, soaking them in rum will enhance their flavor. These muffins are rich with butter and eggs, promising a moist and tender texture. The addition of cinnamon adds a delightful depth of flavor, making them perfect for enjoying with your coffee at home.
Muffin Batter Ingredients- 120g Dried Mango
- 120g Sugar
- 120g Unsalted Butter, softened
- 120g All-Purpose Flour
- 1 tsp Baking Powder
- 2 Large Eggs
- 1 Tbsp Rum
- 1 tsp Ground Cinnamon (optional)
- 1/2 tsp Salt
Cooking Instructions
Step 1
First, dice the dried mango into small, bite-sized pieces. Place them in a bowl, add 1 tablespoon of rum and 10g of sugar (from the total sugar amount), mix well, and let them soak for about 10-15 minutes. Adding a pinch of cinnamon at this stage will further enhance the mango’s flavor and create a more aromatic muffin.
Step 2
In a separate bowl, cream the softened butter (120g) until smooth using a hand mixer or whisk. Gradually add the remaining sugar (110g) in 2-3 additions, whipping until the mixture is light and fluffy, resembling a pale ivory color. Thoroughly creaming the butter and sugar is crucial for a good texture.
Step 3
Crack the 2 large eggs into the butter-sugar mixture. Whisk them in quickly to prevent separation. If the mixture starts to look curdled, try adding a tiny amount of melted butter or a spoonful of flour to stabilize it. Continue whisking until the eggs are fully incorporated and the mixture is smooth and pale.
Step 4
Sift the all-purpose flour (120g), baking powder (1 tsp), and salt (1/2 tsp) together into a separate bowl at least 2-3 times. Sifting aerates the dry ingredients, ensuring a lighter and fluffier muffin crumb.
Step 5
Add the sifted dry ingredients to the butter-egg mixture. Gently fold them in using a spatula, cutting through the batter just until no dry streaks remain. Be careful not to overmix, as this can develop gluten and result in tough muffins. Mix just until combined, preserving the airiness from the creaming stage.
Step 6
Drain any excess liquid from the soaked dried mangoes and gently fold them into the batter. Transfer the batter to a piping bag or use a scoop to fill your prepared muffin liners about 70-80% full. Overfilling will cause the muffins to overflow during baking. Adjust the amount if using mini muffin tins.
Step 7
Bake in a preheated oven at 180°C (350°F) for approximately 20 minutes, or until a skewer inserted into the center comes out clean. Baking times may vary depending on your oven, so check periodically. Once baked, remove the muffins from the tin and let them cool completely on a wire rack. Enjoy your delicious, golden-brown dried mango muffins!
