Mango Macadamia Crunch Muffins Recipes

MANGO-MACADAMIA MUFFINS

Steps:

• PREHEAT OVEN TO 400F degrees.
• 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.
• Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise.
• In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango.
• In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt.
• Make a well in the center of the dry ingredients and add mango mixture.
• Fold together just to moisten and evenly blend; the batter will be lumpy.
• Using a large spoon, quickly fill muffin wells with batter to the tops.
• 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.
• Cool in pan 5-10 minutes; loosen muffins and tilt each on its side to cool further.
• Serve warm or at room temperature.

MANGO MACADAMIA CRUNCH MUFFINS

Steps:

• preheat the oven to 190C/375F/Gas 5. sift dry ingredients (except sugar) together in a large bowl. add sugar and stir. beat together the eggs, vanilla extract, melted butter and buttermilk in another bowl. make a well in the center of the dry ingredients and add the egg mixture, stirring through with a fork until it is a lumpy paste. don't overmix. fold in the fruit. mix the topping ingredients together. grease the muffin pan or the interior of the paper cups and spoon in the mixture until 3/4ths full. top with a generous dollop of the macadamia sugar mix. if you are using the paper cups, place them in a shallow baking pan, about ½-1 inch apart (you may need to rotate the pan halfway through baking). bake for 20-25 minutes if in a regular muffin pan, 25-35 for the ones in paper cups, or until the centers cook through. cool on a wire rack.

MACADAMIA NUT MUFFINS

Steps:

• Heat oven to 400°F Spray bottoms of 12 muffin cups with nonstick cooking spray.
• In medium bowl, combine flour, nuts, coconut, sugar, baking powder, lemon peel, cardamom and salt. Make well in center; whisk in milk, oil and egg until just moistened. Spoon into muffin cups. (I like to sprinkle a little cinnamon & sugar on top before baking.
• Bake 20 to 25 minutes or until nicely browned. Cool in pan on wire.
• rack 10 minutes; remove from pan. Cool completely.

MACADAMIA NUT MUFFINS

Steps:

• Preheat oven to 350ºF.
• Line 10 muffin cups with paper muffin liners.
• Using electric mixer, beat 1/2 cup butter and 1 cup brown sugar in large bowl to blend. Add 3 eggs and mix well. Beat in almond and vanilla extracts. Sift flour, baking powder and salt into medium bowl. Add to butter mixture and beat until combined. Add whipping cream and beat just until smooth. Fold in chopped macadamia nuts. Divide batter equally among prepared muffin cups. Sprinkle each muffin with whole macadamia nuts.
• Bake until tester inserted into center of muffins comes out clean, about 25 minutes. Serve warm or at room temperature.