It’s summer mango season in Florida and we have hundreds from our beautiful Carrie mango tree so I decided to add some to muffins and make a tropical style version with coconut and lime. They came out amazing!
Choose a firm but ripe mango for these muffins. If it’s too ripe the flesh will just disintegrate when baked and you want the muffins studded with pieces of mango.
The batter for these muffins should be somewhat thick. Somewhere between a thinner cookie dough but thicker than a cake batter. Also be careful not to over mix the batter and stir just until combined for tender moist muffins.
Here are a few tips for making great muffins.
- Use a large ice cream scoop so each muffin is the same size. They will cook more evenly and be shaped the same.
- Use a metal aluminum pan. Try to avoid glass or non stick pans as these tend to cause baked goods to burn.
- Note this recipe has no salt. They don’t need them, but if you must add some, only add 1/4 teaspoon.