Mommie Cooks!

Sometimes Simple, Sometimes Grand, Always Declicious

Subscribe by Email

Mango Cranberry Muffins

By 19 Comments


Alex walking at the base of Stone Mountain

Today I decided to go back in time a bit to a recipe I’ve been holding on to from our springtime camping trip to Stone Mountain, NC.

I came up with this recipe as a way to use up some frozen mango and frozen sugared cranberries I had in the freezer.  The result was magical.

I loved the combination of fruit; sweet meets tart is always a palate pleaser for me.  The colors weren’t too shabby either.  And, of course, what’s a muffin without a streusel topping?  These little beauties were a hit with the entire family and were gobbled up quicker than you could say “Mango Cranberry Muffin please!”  So what are we waiting for?  Here’s how you put them together.

Ingredients Needed:

1 Cup of White Flour
1 Cup of Whole Wheat Flour (Can Sub White Flour)
1/2 Cup of Almond Meal (Can Sub White Flour)
1 Tbsp of Baking Powder
1/4 tsp of Salt
1/4 Cup of Brown Sugar
2 Eggs
8Oz of Mango, Mulched in the Food Processor
1/2 Cup of Oil
1/2 Cup of Milk
1 tsp of Vanilla
1/4 Cup of Honey
1 Cup of Fresh or Frozen Cranberries

In a large bowl, mix together your two flours, the almond meal, baking powder, salt, and brown sugar.  Set it aside.

Now move over to your mixer and add in the eggs, mulched mango, oil, milk, vanilla and honey.  Mix it up well.  For my mango, I simply ran it through my food processor.

One note; I was lazy and added mine frozen, but really, you should thaw your frozen fruit a bit before adding it to the batter.  It helps it to mix better and keeps your eggs from curdling over the temperature change; something I have learned since making this recipe.

This is about the point where my sous chef came to help.  I swear the kid has a nose like a blood hound.  He can smell fresh bakery being created from miles away.

Here’s what you should have with all your wet ingredients combined in the mixer.  Notice how my eggs are curdled from all that frozen mango.  Lesson learned; thaw that fruit!

Now add in your dry ingredients and combine well.

Finally fold in your cranberries.  If you use fresh, feel free to chop them into halves or leave them whole, whichever you prefer.

Set your mixture aside and whip up a quick streusel topping.  In a small bowl combine 1/3 cup brown sugar, 1/4 cup chopped pecans and 1/4 tsp cinnamon and stir it together.

Now, drop a heaping tablespoon of batter into each muffin cup and sprinkle it with the brown sugar mixture.  Then throw your tin into a 400 degree preheated oven for 15-20 minutes.

Bring ’em out of the oven and here’s what you’ll have.

Aren’t they gorgeous?

If that doesn’t make you crave a muffin, I don’t know what will.

Print

Mango Cranberry Muffins

Ingredients:

1 Cup of White Flour
1 Cup of Whole Wheat Flour (Can Sub White Flour)
1/2 Cup of Almond Meal (Can Sub White Flour)
1 Tbsp of Baking Powder
1/4 tsp of Salt
1/4 Cup of Brown Sugar
2 Eggs
8Oz of Mango, Mulched in the Food Processor
1/2 Cup of Oil
1/2 Cup of Milk
1 tsp of Vanilla
1/4 Cup of Honey
1 Cup of Fresh or Frozen Cranberries

Directions:

In a large bowl, mix together your two flours, the almond meal, baking powder, salt, and brown sugar. Set it aside.

Now move over to your mixer and add in the eggs, mulched mango, oil, milk, vanilla and honey. Mix it up well. For my mango, I simply ran it through my food processor.

Now add in your dry ingredients and combine well.

Finally fold in your cranberries. If you use fresh, feel free to chop them into halves or leave them whole, whichever you prefer.

Set your mixture aside and whip up a quick streusel topping. In a small bowl combine 1/3 cup brown sugar, 1/4 cup chopped pecans and 1/4 tsp cinnamon and stir it together.

Now, drop a heaping tablespoon of batter into each muffin cup and sprinkle it with the brown sugar mixture. Then throw your tin into a 400 degree preheated oven for 15-20 minutes.

You Might Also Like:

Kitchen Sink Fruit Bread Family Friendly Fridays: Cherry Almond White Chocolate Scones Cafe Style Lemon Poppy Seed Muffins Banana Gingersnap Morning Muffins

Comments

  1. I could go for a big handful of those yummy looking cranberries!
    I've never been to NC. That looks like a nice place to visit.

    Reply

  4. your photography is wonderful – I love seeing the details. I am not quite as adventurous yet. Your son is precious-great smile. I also teach 3 year old preschool. I am impressed you have time to cook, take pictures and manage such a precious family!

    Reply

  5. Julie your muffins are indeed gorgeous and they sound absolutely delicious. Is your sou chef for hire? He would brighten any day. I hope you have a great da. Blessings…Mary

    Reply

  7. Beautiful muffins and what a great combo of flavors. Gotta give these a try. Thanks for sharing the recipe and love that photo of the little one. Great expression on his face.

    Reply

  9. Julie,
    Yes! Once again, you don't disappoint. Your photos are so beautiful (especially the one of your precious son!) and I love how you used almond meal in the batter (I'm sure that added a wonderful flavor dimension)

    Reply

  10. Yum! I don't have the mango but I do have some frozen blueberries I could try. Great seeing you today!

    Reply

  11. These look so good!!! My little sous chef likes to make an appearance when I'm cooking too! Thanks for sharing!

    Reply

  12. yum! i must say, i've never had mulched mango, but a muffin is a fine place for it. it's a fine place for curdled egg, too. 🙂

    Reply

  16. I love these cranberry mango muffins that Trader Joe's sells – they are full of healthy fiber too…but they are like $5.00 for 4. I need to make my own!

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.