Mango Muffins Passion Fruit Glaze (Print Version)

# Ingredients:

→ Dry Ingredients

01 - Pinch salt
02 - 1/4 teaspoon baking soda
03 - 2 teaspoons baking powder
04 - 250 g plain flour

→ Wet Ingredients

05 - 1 teaspoon vanilla extract
06 - 2 large eggs
07 - 115 g sour cream (12% fat)
08 - 150 g white sugar
09 - 170 g mild vegetable oil

→ Additionally

10 - 250 g soft mango, diced into 1.25 cm chunks

→ Passion Fruit Glaze

11 - 60 g powdered sugar
12 - 3.5 teaspoons fresh passion fruit juice (about 2 small ones)

# Instructions:

01 - Pour the passion fruit icing over your cooled muffins, then dig in.
02 - Cut open your passion fruits and take out the inside. Push it through a sieve to grab the juice. Stir the juice and powdered sugar till you get a thick but pourable icing. Tweak with more juice or sugar if you want it runnier or thicker.
03 - Pull the tray out of the oven. Move each muffin straight to a rack so they cool off a bit before peeling off the cups.
04 - Spoon out the batter into the paper-lined muffin tin evenly. Pop the tray in the center of your oven for about 20-22 minutes. They're ready when the tops are golden and a toothpick poked in the middle comes out without wet batter.
05 - Put paper cups into each spot in your muffin pan. If you want easy cleanup, brush the liners with a little oil first.
06 - Drop the mango cubes into your batter. Use a rubber spatula to stir them in so the fruit is spread throughout.
07 - Tip the bowl of dry goods into the wet mix. Gently mix just until everything's blended—don't stress about a few lumps.
08 - Whisk together the oil, sugar, sour cream, eggs, and vanilla in a big bowl until the mixture looks smooth.
09 - Stir the flour, baking powder, baking soda, and salt together in a mixing bowl so it's all mixed evenly.
10 - Get your oven hot by setting it to 180°C. When using a fan oven, you should turn it down by about 20°C or follow whatever your oven's manual says.
11 - Measure everything first. Cut up the mango into 1.25 cm chunks. Set 12 paper muffin cups into your pan to get ready.

# Notes:

01 - Pick sweet mangoes like Ataulfo or Alphonso. They give the best bite and flavor.
02 - Try lightly oiling your paper liners to avoid the muffins sticking.
03 - Don't fuss over lumps in the mix. Beating it too much can make your muffins chewy.
04 - They taste fresh for up to three days in an airtight container, but they're most awesome right after baking.
05 - Leave the glaze off and wrap muffins separately to freeze. Warm them briefly in a low oven to get that fresh feel.
06 - Can't find passion fruit? Lemon juice squeezed fresh works just fine in the glaze.