These Mango Cardamom Muffins are individual breakfast treats of delicious muffin batter that enrobes sweet ripe mango pieces and is scented with ground cardamom. They make a great weekend breakfast, or a portable breakfast or snack throughout the week.
I love how easy it is to whip up a batch of these Mango Cardamom Muffins. The fresh mango is so delicious and so sweet that it made perfect sense to dice one up and mix it into a cardamom flavored batter.
Lately, I have been enjoying a Mango Lassi in the mornings. So I started thinking about other ways I could enjoy the sweet, delicious mango.
Why You'll Love Mango Cardamom Muffins
Fresh mangos: mango lovers will love the fresh and sweet mango pieces in every bite of muffin!
Great flavor combination: the sweet flavor of mango pairs well with the subtle cardamom spices.
Portable snack: mango cardamom muffins make a great portable treat and are great for on the go breakfast, as part of a portable lunch or snack!
Ingredients
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Baking soda
- Ground cardamom
- Ripe mango
- Lemon juice
- 2% milk
- Unsalted butter
- Vanilla extract
- Large egg
Please see recipe card below for ingredient amounts.
How to Make Mango Cardamom Muffins
- Preheat oven to 400°.
- Lightly spoon the flour into dry measuring cups, and level with a knife.
- Combine the flour, sugar, baking powder, salt, baking soda, and cardamom in a medium bowl. Make a well in the center of the mixture. Stir in the mango.
- Whisk together milk, lemon juice, butter, vanilla, and egg. Add the egg mixture to the flour mixture, stirring just until moist (batter will be stiff).
- Scoop batter into 12 muffin cups coated with cooking spray.
- Bake at 400° F for 20 minutes or until the muffins spring back when touched lightly in the center.
- Remove muffins from pans, and cool completely on a wire rack.
Equipment
- Muffin pan
- ¼ cup size cookie scoop
- Parchment paper muffin liners
- Large bowls
- Sharp knife
- Wooden spoon
- Rubber scraper
I always use muffin liners, but found that the paper ones would stick to the warm muffin. For this reason, I highly recommend parchment paper muffin liners (affiliate link). They serve their purpose of preventing the muffin from sticking to the pan and are easily release from the baked muffin while still warm.
Mango Muffin Tips
- Be sure the mango you use is ripe. To tell if the mango is ripe enough to use, just gently squeeze it in your hands. It should give a little. If it doesn't give, then it is not ready to use.
- Dice the mango into tiny pieces and when adding it to the flour mixture, make sure to add any juice that has released from the mango.
- When measuring the flour, lightly spoon the flour into the measuring cup and then level it with a knife. Do no tap the cup. You don't want the flour to pack into the cup. This will make your muffin heavy.
- Don't over mix the muffin batter. Mix only until the wet and dry ingredients have just combined.
Substitutions
Fruit substitution: fresh or canned peaches make a good swap for mango if you don't have mango on hand.
Spice swap: if you don't have cardamom on hand, try using cinnamon or nutmeg in its place.
Dairy-free: make this recipe dairy free by substituting almond milk for the 2% milk and margarine (I like to use Smart Balance (affiliate link)) for the butter.
Related Recipes
This Strawberry Rhubarb Tart is lightly spiced and oh so delicious! It makes a great dessert, but I have also been known to eat this for breakfast!
Grumpy loves pears, and this Warm Pear Cobbler is a perfect recipe to pair with Cardamom.
These delicious Cardamom Sesame Cookies and Banana Cake Cookies are flavored with Cardamom.
When you make this Mango Cardamom Muffin recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Mango Cardamom Muffins
Equipment
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Ingredients
- 2 cups all-purpose flour
- ⅔ cup sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ¼ teaspoon ground cardamom
- 1 cup chopped peeled ripe mango
- 1 tablespoon lemon juice
- 1 cup 2% milk
- ¼ cup butter
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat oven to 400°.
- Lightly spoon the flour into dry measuring cups, and level with a knife.
- Combine the flour, sugar, baking powder, salt, baking soda, and cardamom in a medium bowl. Make a well in the center of the mixture. Stir in the mango.
- Whisk together milk, lemon juice, butter, vanilla, and egg. Add the egg mixture to the flour mixture, stirring just until moist (batter will be stiff).
- Scoop batter into 12 muffin cups coated with cooking spray.
- Bake at 400° F for 20 minutes or until the muffins spring back when touched lightly in the center.
- Remove muffins from pans, and cool completely on a wire rack.
Megan
These sound awesome. I wish I had one this very second. I think I have everything to make them but the mangos, and well... that is a pretty important element and can't leave it out. Shoot, I'll have to wait. 🙁 How is the hubby doing??? Still much pain?
momgateway
Unleavened and yummy looking! Thanks!