Mango Raisin Muffins – REVISED!

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I needed to make these muffins again, they were so yummy the first go around! I’m editing the recipe to include greek yogurt instead of oil, it makes a healthy difference that tastes even better! Bigger, better, a little lighter. Lighter as long as you aren’t noticing the cafe’ style sugar coated topping, that is. Remember, these aren’t for you!

 

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Not too long ago, I introduced you to the best muffin recipe. Ever, ever. I also warned that these muffins aren’t for you. They are for your friends you want to fatten up, or your picky kids, or anytime you might find yourself alone with a giant mug of coffee and the Sunday paper. So really, just the first two options.

Well, I have taken these muffins and made them exotic and new. Really, I was out of blueberries and stumbled on to a better muffin!

Mango Raisin Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Muffins
Serves: 12
Ingredients
  • 1¾ cups all-purpose flour
  • ¾ cup raw sugar
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 1 T. cinnamon
  • ½ cup plain greek yogurt
  • 2 eggs
  • ½ cup milk
  • 1 large mango, diced
  • ½ cup raisins
  • Topping:

  • ½ cup sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter, cubed
  • 1½ teaspoons ground cinnamon
Instructions
  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine 1½ cups flour, ¾ cup sugar, salt and baking powder.
  3. Place coconut oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.
  4. Mix the wet mixture with the flour mixture.
  5. Fold in mangoes and raisins
  6. In a separate bowl, mix together the topping ingredients. Be sure to crumble up the cubed butter, if you have a pastry knife, bust that baby out.
  7. Fill muffin cups right to the top and sprinkle with crumb topping mixture. (I wound up with extra topping, use as desired).
  8. Bake for 20 to 25 minutes in the preheated oven, or until done.
 

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup raw sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 T. cinnamon
  • 1/2 cup plain greek yogurt
  • 2 eggs
  • 1/2 cup milk
  • 1 large mango, diced
  • 1/2 cup raisins

Topping:

  • 1/2 cup  sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon

Directions:

  1. Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  3. Place coconut oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.
  4. Mix the wet mixture with the flour mixture.
  5. Fold in mangoes and raisins
  6. In a separate bowl, mix together the topping ingredients. Be sure to crumble up the cubed butter, if you have a pastry knife, bust that baby out.
  7. Fill muffin cups right to the top and sprinkle with crumb topping mixture. (I wound up with extra topping, use as desired).
  8. Bake for 20 to 25 minutes in the preheated oven, or until done.

 

***My husband was convinced that you couldn’t even taste that these muffins are healthier than their blueberry counterpart. Uh, because they aren’t!

COFFEE CHALLENGE!

If you can create a gluten free version of this muffin (and it must taste GOOD), I will send you a $10 starbucks card. Happy Baking!

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