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.

Mango Cardamom Muffins in muffin wrappers on a cooling rack.

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.

overhead view of baked muffins in the muffin pan

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.

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.

Pinnable Image for Mango Cardamom Muffins.

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!

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