I have been really confused about what day of the week it is…coming back from a vacation mid-week is a bit discombobulating.
But I’m 99.9% sure that today is Friday, so that’s exciting. I’m hoping to post more in-depth about our vacation this weekend, so if you’re interested in what to do in Vermont during the winter time, you won’t want to miss it! Actually, I found the Green Mountain State to be full of stark, natural beauty and interesting attractions (and we now have so much maple syrup we could probably bathe in it).
But I’ll talk about that later (Vermont…not bathing in liquid tree sugar).
Today I’ve got some muffins for ya. I sometimes get really focused on hearty, warm winter flavors and I tend to forget about all the bright citrus and tropical fruits that pop up this time of year. The fact that I’m not the biggest citrus fan in the world might coincide with why I tend to gloss over those bright fruits, but this year I discovered mangoes.
Which aren’t technically a citrus fruit, but close enough. I will devour any sort of dried mango that’s put in front of me, and now I’m enjoying cooking and baking with the source. (Maybe I’ll finally get a dehydrator and dry my own someday!) I have grown to love this juicy, vibrant fruit, so here it is baked into a fluffy mango-tastic muffin with an added bonus of a homemade white chocolate crunch.
It’s like sunshine in muffin form—don’t let it blind your taste buds!
- FOR THE CRUNCH:
- ¼ cup white chocolate chips, melted
- ¼ cup Rice Krispies (or other crisp rice cereal)
- ¼ cup pecans, finely chopped
- ½ cup Vanilla wafers, roughly chopped
- FOR THE MUFFINS:
- ¾ cup sugar
- ½ cup vegetable oil (or coconut oil if you wanna go super tropical)
- 1 large egg
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup Greek yogurt or sour cream
- 1 ripe medium mango, peeled and chopped
- 1 tsp vanilla extract
- First make the white chocolate crunch. Preheat oven to 250°. Toss the pecan pieces, Rice Krispies and vanilla wafer pieces together in a small bowl to blend. Add the white chocolate and continue to toss using a rubber scraper or fork, until small clusters form. Spread the clusters on a parchment or silicone mat lined baking sheet and bake for 15 minutes, or until slightly browned and fragrant. Remove from oven and set aside to cool while you make the muffins.
- In a large bowl, beat together the sugar and oil. Add the egg, then the vanilla, and beat until incorporated.
- In a medium bowl, sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the creamed sugar and oil, alternating with the yogurt/sour cream (I did 3 additions of dry, 2 of sour cream), beating until incorporated after each addition. Add the mango pieces and stir carefully to incorporate.
- Preheat oven to 350°.
- Line a 12-cup muffin tin with paper liners or grease with cooking spray. Spoon the batter into the prepared muffin tins until they are 1/3 full. Gently break up the crunch with your fingers and sprinkle a small handful into each cavity. Top the crunch with enough batter to fill the tins ¾ full, then sprinkle a little extra crunch over top. Bake for 24-26 minutes, or until slightly browned at the edges and golden across the top and a toothpick inserted into the middle comes out clean. Remove from oven and let muffins cool slightly before unmolding. Store in an airtight container at room temperature for up to 5 days, or freeze for up to a month.
Adapted from Scarletta Bakes