Indulge in a delightful culinary adventure with two tantalizing muffin recipes that blend the vibrant flavors of strawberries and mangoes. In the first recipe, embark on a journey of moist and fluffy Strawberry Muffins, elevated with a luscious strawberry compote swirled throughout. These muffins burst with the natural sweetness of strawberries, perfectly complemented by a hint of zesty lemon.
Next, embark on a tropical escapade with Mango Muffins, where the juicy sweetness of mangoes takes center stage. These muffins are infused with the vibrant flavor of fresh mangoes, creating a moist and delectable treat. Both recipes are incredibly easy to make and require minimal ingredients, making them perfect for beginner bakers or those seeking a quick and satisfying treat. Get ready to tantalize your taste buds and create unforgettable moments with these irresistible strawberry and mango muffins.
STRAWBERRY MANGO MUFFINS
I needed to use up extra strawberries and mangoes. Instead of another fruit salad, I came up with this recipe. I have made these using both regular and mini muffin cups. TIP: For a special touch add a topping to your muffins before you bake them. Over batter in muffin cups, sprinkle quick-cooking rolled oats, a homemade streusel, cinnamon and sugar, coconut flakes or chopped nuts.
Provided by sexymommalucas
Categories Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Grease the bottoms of muffin cups or line with paper wrappers; set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon.
- In a larger bowl, mix butter, sugars and cream cheese together, blending until creamy. Add eggs one at a time, mixing thoroughly. Add applesauce, yogurt, add lemon juice stirring until combined.
- Add dry ingredients from medium bowl to the large bowl, with creamy mixture, stirring just until moistened.
- Gently fold in strawberries and mango.
- Divide batter evenly among greased muffin cups.
- Add optional topping over top muffin cups. See tip above for ideas.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Time may vary depending on the size muffin cups used.
- Cool 10 minutes in cups on wire racks. Remove muffins from cups and let cool completely.
Nutrition Facts : Calories 304.7, Fat 12.1, SaturatedFat 7.1, Cholesterol 82.2, Sodium 368.7, Carbohydrate 44.8, Fiber 1.6, Sugar 20.4, Protein 5.4
STRAWBERRY-MANGO MUFFINS
Make and share this Strawberry-mango Muffins recipe from Food.com.
Provided by Tearanii
Categories Breads
Time 40m
Yield 1 dozen
Number Of Ingredients 13
Steps:
- Mix together flour, sugar, baking powder, baking soda and salt; set aside.
- Beat together buttermilk and egg. Add butter and almond extract and beat well. Stir buttermilk mixture, strawberries and mango into flour mixture just until moistened.
- Fill greased or paper-lined muffin cups 3/4 full. Combine sugar and cinnamon and sprinkle evenly over muffins.
- Bake at 400º for 15 minutes or until muffins test done. Yield: one dozen.
- *Useful Tip: Use all strawberries or all mangoes for a one-fruit muffin.
Nutrition Facts : Calories 2087.6, Fat 70.1, SaturatedFat 41.8, Cholesterol 355.9, Sodium 3692.2, Carbohydrate 337.4, Fiber 8.5, Sugar 186.9, Protein 33.6
STRAWBERRY MUFFINS
Steps:
- Preheat the oven to 375 degrees. Line muffin tins with paper liners.
- Sift the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl. Stir with your hand to be sure the ingredients are combined. In a 2-cup glass measure, combine the milk, eggs, and melted butter. Make a well in the middle of the dry mixture, pour the wet mixture into the well, and stir until just combined. There will be some lumps but don't overmix the batter! Add the strawberries and sugar and stir gently to combine.
- Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners. Bake for 20 to 25 minutes, until a cake tester comes out clean and the tops are nicely browned.
MANGO MUFFINS
Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
STRAWBERRY MUFFINS
Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.
Provided by Katie Mae
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
- In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
- Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Nutrition Facts : Calories 233.1 calories, Carbohydrate 35.9 g, Cholesterol 24.5 mg, Fat 8.2 g, Fiber 1.1 g, Protein 4.2 g, SaturatedFat 0.9 g, Sodium 283 mg, Sugar 14.3 g
FRESH MANGO MUFFINS
This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family.
Provided by indomacarons
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Nutrition Facts : Calories 169.1 calories, Carbohydrate 23.6 g, Cholesterol 63.5 mg, Fat 7.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 102.3 mg, Sugar 10.4 g
STRAWBERRY MUFFINS
Bursting with fresh strawberry flavor, these muffins make a delightful treat. Eat them for breakfast, a snack, or dessert -- they give their blueberry siblings a run for their money.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Line a standard 12-cup muffin tin with paper liners. Toss together strawberries and 1/3 cup sugar. Using a potato masher, lightly mash berries; set aside.
- In a large bowl, whisk together flours, baking powder, baking soda, salt, and cinnamon. In a glass 2-quart measuring cup or a medium bowl, combine buttermilk, oil, egg, and vanilla; whisk to combine.
- Make a well in the center of the flour mixture and pour in the buttermilk mixture and the berry mixture (with juice). Fold just until combined. Using an ice cream scoop, divide the batter among the muffin cups. Sprinkle the tops with remaining sugar.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 17 minutes. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Tips:
- Prep before baking: Preheat your oven and prepare your muffin tins or liners before mixing the batter to streamline the process.
- Use ripe and flavorful strawberries and mangoes: The sweetness and flavor of the muffins heavily rely on the quality of your fruits. Choose ripe, juicy strawberries and mangoes for the best results.
- Don't overmix the batter: Overmixing can result in dense muffins. Gently fold the wet ingredients into the dry ingredients until just combined to maintain a light and fluffy texture.
- Fill the muffin cups properly: Fill each muffin cup about 2/3 full to allow for expansion during baking.
- Bake until a toothpick inserted into the center comes out clean: This is the classic test to check if your muffins are done baking.
- Let the muffins cool before enjoying: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from crumbling.
Conclusion:
These Strawberry Mango Muffins are an explosion of flavors and textures, combining the sweetness of ripe strawberries and mangoes with the moist and fluffy muffin base. They're perfect for breakfast, brunch, or as a sweet treat anytime of the day. With their vibrant colors and irresistible taste, these muffins are sure to be a hit with people of all ages. Enjoy them fresh out of the oven or store them in an airtight container at room temperature for a few days or freeze them for longer storage.
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