Mango Streusel Muffins
Author: Phillip Fryman | SouthernFATTY.com
Recipe type: Breakfast
Cuisine: American
Serves: 10 muffins
- 1⅓ cup (166 g) flour, SELF-RISING
- ¾ cup (150 g) white granulated sugar
- ½ tablespoon (5 g) vanilla bean paste or extract
- ½ cup (85 g) vegetable oil
- ⅓ (75 g) cup milk
- 1 egg (70 g)
- 1 cup (160 g) chopped mango, fresh or frozen
- ¼ cup (50 g) white granulated sugar
- ¼ cup (50 g) brown sugar, packed
- ½ cup (65 g) flour, AP
- ¼ cup (60 g) butter, softened
- 1 teaspoon cinnamon
- pinch salt
- Preheat oven to 400 F.
- Grease and lightly flour muffin tin, or line with inserts and set aside.
- Whisk together the muffin flour and sugar.
- In another bowl, mix the remaining muffin wet ingredients (vanilla, oil, milk, egg) until well combined.
- Add to dry ingredients and fold until just mixed.
- Add mango pieces and stir until evenly distributed.
- Divide between prepared pan.
- Combine dry streusel ingredients in bowl.
- Add softened butter and mix, squeezing butter with flour, until crumbles form.
- Top filled muffin molds with crumbles.
- Bake until golden, about 20 minutes.
- Cool completely and enjoy.
- These keep well in a closed container for about 2 days.
- Find more on SouthernFatty.com.
Recipe by Southern FATTY at https://www.southernfatty.com/mango-streusel-muffins/
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