Mango Sour Cream Muffins – a delicious recipe with flour, baking powder, granulated sugar, salt, ground mace, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 400F. Prepare a 12-cup muffin tin (either butter or line with baking cups or parchment squares).
2
Sift together the 2 cups of flour, baking powder, sugar, salt, and mace.
3
Whisk together the egg, milk, sour cream, and butter. Add to the dry ingredients and gently combine, being careful not to over-mix (I switch from a whisk to a rubber spatula for this).
4
Toss the mango with 1 tablespoon flour and gently fold into the batter.
5
Spoon the batter into the prepared muffin tin. Bake at 400F for 17-18 minutes, or until a knife can be inserted and removed cleanly. Allow to cool in the pan (5 minutes if they are in paper cups, 10 if they are naked in the pan) before transferring to a baking rack to cool further.
571
kcal
Calories
22
g
Fat
83
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 cup granulated sugar, 3/4 teaspoon salt, and more.
Yes, Mango Sour Cream Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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