Mango-Macadamia Crunch Muffins Recipe

Name: Mango-Macadamia Crunch Muffins
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons melted butter; 1 14 cups self-rising flour; 1 teaspoon baking powder; 12 teaspoon baking soda; 1 pinch salt; 1 teaspoon ground cardamom; 1 teaspoon vanilla extract; 12 cup brown sugar; 2 large eggs; 12 cup buttermilk; 2 large mangoes, flesh of, roughly chopped; 1 cup chopped toasted macadamias; 1 cup unsalted butter, softened; 1 cup brown sugar

Servings: persons

3 tablespoons melted butter
1 14 cups self-rising flour
1 teaspoon baking powder
12 teaspoon baking soda
1 pinch salt
1 teaspoon ground cardamom
1 teaspoon vanilla extract
12 cup brown sugar
2 large eggs
12 cup buttermilk
2 large mangoes, flesh of, roughly chopped
1 cup chopped toasted macadamias
1 cup unsalted butter, softened
1 cup brown sugar

1
Preheat the oven to 375F
2
Sift dry ingredients (except sugar) together in a large bowl.
3
Add sugar and stir.
4
Beat together the eggs, vanilla extract, melted butter and buttermilk in another bowl.
5
Make a well in the center of the dry ingredients and add the egg mixture, stirring through with a fork until it is a lumpy paste.
6
Don't overmix.
7
Fold in the fruit.
8
Mix the topping ingredients together.
9
Grease the muffin pan and spoon in the mixture until 3/4ths full.
10
Top with a generous dollop of the macadamia sugar mix.
11
Bake for 20-25 minutes in a regular muffin pan or until the centers cook through.
12
Cool on a wire rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons melted butter, 1 14 cups self-rising flour, 1 teaspoon baking powder, 12 teaspoon baking soda, and more.

Yes, Mango-Macadamia Crunch Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mango-Macadamia Crunch Muffins

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