Mango Muffins with Oatmeal Crumb

Muffin and cupcake recipes are not regularly featured here, but these mango muffins are too good to keep to ourselves.

Our mango muffins are the perfect complement to a steaming cup of coffee in the morning; they’re made with buttermilk, have a sweet and delectable oatmeal crumb topping, and are loaded with fresh mango.

They make a great dessert or midday treat.

INGREDIENTS:

OATMEAL CRUMB:

• ½ cup of packed light brown sugar
• ½ teaspoon of ground cinnamon
• 1/4 cup of all purpose flour
• ¼ cup of rolled oats
• 3 tablespoons of melted butter

MUFFIN BATTER:

• 1 egg (at room temperature)
• 1 1/4 cup of all-purpose flour
• 1 cup of finely diced mango (¼ inch cubes)
• 1 cup of rolled oats
• 1 cup of buttermilk
• 1/2 cup of packed light brown sugar
• 5 tablespoons of melted butter
• 1 teaspoon of baking powder
• 1 teaspoon of vanilla extract
• 3/4 teaspoon of baking soda
• 1/2 teaspoon of salt
• ½ teaspoon of cinnamon
• ¼ teaspoon of nutmeg
• ⅛ teaspoon of ground ginger

INSTRUCTIONS:

1. Set oven to 400 degrees F. Prepare paper muffin cups and place them in a muffin tin.
2. First, whip up some oatmeal crumbs for the topping. In a bowl, mix together the 1/4 cup flour, 1/4 cup oats, 1/2 cup light brown sugar, and 1/2 teaspoon cinnamon. Combine the dry ingredients with a spatula, then add the melted butter (3 tablespoons). Place aside.
3. It’s time to start mixing the muffin batter. Soak the oats for 15 minutes, up to 45 minutes, in the buttermilk in a large mixing dish.
4. In a larger basin, whisk together the flour, baking powder, baking soda, salt, and spices.
5. The oats are ready when you add the egg, brown sugar, butter, and vanilla. Just before serving, gently fold in the dry ingredients. Next, stir in the mango cubes.
6. Pour the batter into the muffin tins (you’ll need a heaping 1/4 cup for each) and top each muffin with a generous helping of the crumb topping. It may seem like a lot of topping, but you should spread it evenly across all 12 muffins and gently press it in.
7. Wait until a toothpick inserted in the center comes out clean, about 21–23 minutes.
8. Allow to cool for 5 minutes, then transfer to a wire rack to finish cooling. It’s preferable if these are served hot.