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Mango Muffins with Oatmeal Crumb Topping Recipe

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4.4 from 2 reviews

  • Author: Eliza
  • Total Time: 1 hour 10 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Mango Muffins with Oatmeal Crumb Topping combine tender, moist mango-infused batter with a crunchy, cinnamon-spiced oat topping. Perfectly balanced with warm spices and natural sweetness, these muffins are a delightful treat for breakfast or snack time.

Ingredients

Oatmeal Crumb Topping

  • 1/4 cup all-purpose flour
  • 1/4 cup rolled oats
  • 1/2 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 3 tablespoons melted butter

Muffin Batter

  • 1 cup rolled oats
  • 1 cup buttermilk
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground ginger
  • 1 egg (at room temperature)
  • 1/2 cup packed light brown sugar
  • 5 tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 1 cup finely diced mango (1/4 inch / 6 mm cubes; about 1 large mango or 1 1/2 medium mangoes)

Instructions

  1. Preheat oven and prepare muffin tin: Preheat your oven to 400°F (200°C) and line a muffin tin with paper muffin cups to prevent sticking.
  2. Make the oatmeal crumb topping: In a bowl, combine 1/4 cup flour, 1/4 cup rolled oats, 1/2 cup light brown sugar, and 1/2 teaspoon ground cinnamon. Add 3 tablespoons melted butter and mix with a spatula until crumbs form. Set aside.
  3. Soak oats: In a large mixing bowl, soak 1 cup rolled oats in 1 cup buttermilk for at least 15 minutes, up to 45 minutes. This softens the oats and adds moisture.
  4. Mix dry ingredients: In a separate medium bowl, combine 1 1/4 cups all-purpose flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon ground ginger. Set aside.
  5. Prepare muffin batter: After soaking, stir the egg, 1/2 cup light brown sugar, 5 tablespoons melted butter, and 1 teaspoon vanilla extract into the oat and buttermilk mixture. Gently fold in the dry flour mixture until just combined, then fold in the diced mango cubes.
  6. Fill muffin cups and add topping: Divide the batter evenly among the 12 muffin cups (about a heaping 1/4 cup per cup). Generously sprinkle and gently press the oatmeal crumb topping over each muffin, distributing all the crumbs without overcrowding.
  7. Bake and cool: Bake the muffins in the preheated oven for 21-23 minutes or until a toothpick inserted in the center comes out clean. Cool muffins in the tin for 5 minutes before transferring to a wire rack to cool further. Serve warm for the best experience.

Notes

  • You can soak the oats for up to 45 minutes ahead to save time.
  • Use ripe but firm mangoes for best texture and sweetness.
  • The crumb topping can be prepared in advance and stored in the fridge.
  • If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes before using.
  • Serve muffins warm or at room temperature for optimal flavor.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 23 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://recipekind.com/mango-muffins-with-oatmeal-crumb-topping-recipe/