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Got some ripe mangoes lying around and looking for a fun tropical treat? You’ll want to try out these mango muffins topped with a zingy passion fruit glaze. They’re packed with juicy bites and a sunny sweet-and-sour finish that’ll brighten up your day. Even if you’re brand new to baking, you’ll find the process simple and totally doable.
They always disappear fast at summer get-togethers and brunch tables. One time, I baked a batch for my neighbor on a gloomy day—she’d never tried passion fruit and she still talks about how tasty they were.
Dreamy Ingredients
- Neutral oil: gives a super moist crumb—stick with a mild veggie version for tender muffins
- Granulated sugar: sweetens the bite and crisps the tops—make sure yours isn’t clumpy for even mixing
- Sour cream: adds a little tang and extra softness—try full fat or twelve percent for best results
- Large eggs: help everything come together—room temp eggs blend in way smoother
- Vanilla extract: throws in a lovely aroma—splurge on the good stuff if you can
- Passion fruit juice for glaze: adds punchy tartness—pick up wrinkle-skinned fruits for the juiciest pulp
- Baking powder: gets the muffins nice and lofty—always use a fresh tin for better rise
- Baking soda: teams up with sour cream for lift—check the best-by date for reliability
- A small pinch of salt: keeps it from being too sweet—fine sea salt works best if you have it
- All purpose flour: creates fluff and form—unbleached flour adds the best flavor
- Confectioners sugar: melts into a silky glaze—always sift before whisking so it’s smooth
- Ripe mango: makes every bite fruity and juicy—go for an Ataulfo or Alphonso that’s slightly soft when pressed
Simple Step-by-Step
- Glaze and Serve
- Spoon plenty of glaze over each muffin after they’ve cooled. Eat them fresh and enjoy all that tropical fruit flavor
- Prepare Glaze
- Halve each passion fruit and scoop out the inside into a strainer. Press with a spoon to get out all the juice. Whisk this juice with the sifted confectioners sugar, starting with what’s called for and tweaking the amount to get a drizzle that’s thick but pourable
- Cool
- Pop the muffin tin out of the oven and right away move muffins onto a rack. Give them a breather until they’re just warm so the paper peels off easy
- Portion and Bake
- Drop the dough into the muffin liners evenly, using an ice cream scoop if you want those pretty domed tops. Bake for twenty to twenty-two minutes till they’re golden and pass the toothpick check
- Prepare Muffin Tin
- Set out a paper liner in each muffin spot. If you want easy-going clean up, hit the liners with a little oil spray first
- Add Mango
- Stir the chopped mango in gently—don’t squash the pieces so you get sweet pockets in the middle
- Combine Batter
- Tip the flour blend into your wet mix. Take a silicone spatula and fold it together, but stop when it’s just barely mixed and a bit lumpy
- Mix Wet Ingredients
- In your biggest bowl, blend oil, sugar, sour cream, eggs, and vanilla extract all together for about a minute. Stop once it’s creamy with no streaks
- Mix Dry Ingredients
- In another bowl, whisk together flour, baking powder, baking soda, and salt for about a minute to let air in and get your muffins nice and tall
- Prepare Ingredients
- Pull out all your supplies. Peel and dice your mango into half-inch bits, grab a dozen muffin liners, and get your oven going at 350 F (drop the temp if you’re using convection)
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The best muffin moment? Taking that first bite with my son. He was so in love with the mango, he’d peek into each one searching for extra juicy pieces.
Keep Them Fresh
Stash your muffins in a sealed container at room temp for up to three days—super tasty the day they’re baked. Want them to last? Freeze the ones without glaze by wrapping well in an airtight container. Pop them in the oven from frozen on low to make them taste freshly made again
Switch It Up
If passion fruit is hard to find, you can swap in lemon juice for the glaze—it’s still fresh and bright. Ran out of sour cream? Grab some plain Greek yogurt. Want even more tropical flair? Use half pineapple and half mango, but I think all mango really nails the texture.
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How to Serve
Throw these on your next brunch table along with tropical fruit salad or a glass of iced tea for something sunny. For a dessert vibe, heat up a muffin, pour on extra glaze, and add a scoop of vanilla ice cream for good measure.
Fun Background
Mango is super popular across Latin America and South Asia, bringing a warm-weather vibe to sweets. Passion fruit comes from Brazil originally, lending a bold, tart edge everyone loves in tropical treats. Mashing both into a muffin means you get a sunny mashup that tastes like a vacation.
Frequently Asked Questions
- → Which mango should I grab for the best flavor?
Go with Alphonso or Ataulfo—they’re juicy, sweet, and give a soft texture without stringy bits in your muffins.
- → Don’t have passion fruit? What else works?
Try lemon juice for a bright tang. It still cuts through the sweetness and pairs perfectly with mango.
- → How do I keep my muffins from turning out dry?
Blend in oil and sour cream to lock in moisture. Don’t overmix the batter so the muffins stay nice and soft.
- → Is it ok to freeze these muffins?
Absolutely. Freeze them plain and unglazed, wrapped snug. Reheat later and drizzle glaze on top before you dig in.
- → Why are my muffins clinging to the paper liners?
The fresh mango can make things sticky. Just brush a little oil inside each liner before scooping in the batter and let them cool after baking so they pop out easier.