Mango-Macadamia Muffins

Name: Mango-Macadamia Muffins
Ingredients: 1 large egg; 1/2 cup sour cream; 1/2 cup milk; 1 teaspoon vanilla extract; 4 tablespoons butter, melted and cooled; 1 1/2 cups diced ripe mangoes; 2 cups flour; 1/2 cup sugar; 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; TOPPING; 1/3 cup chopped unsalted macadamia nuts; 1/4 cup flour; 1/4 cup light brown sugar; 1/4 teaspoon ground cinnamon; 2 tablespoons butter, softened

17 ingredients

11 steps

Ingredients

1 large egg
1/2 cup sour cream
1/2 cup milk
1 teaspoon vanilla extract
4 tablespoons butter, melted and cooled
1 1/2 cups diced ripe mangoes
2 cups flour
1/2 cup sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
TOPPING
1/3 cup chopped unsalted macadamia nuts
1/4 cup flour
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter, softened

Directions

1

PREHEAT OVEN TO 400F degrees.
2

For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
3

Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
4

In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
5

In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
6

Make a well in the center of the dry ingredients and add mango mixture.
7

Fold together just to moisten and evenly blend; the batter will be lumpy.
8

Using a large spoon, quickly fill muffin wells with batter to the tops.
9

Crumble topping over tops and bake 25- 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it.
10

Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
11

Serve warm or at room temperature.