These mango muffins are a perfect way to celebrate maple season! Covered with a crumbly maple walnut streusel topping, and finished with a drizzle of maple glaze, they're a delicious treat.
You've probably already heard me go on (and on) about the amazing peach streusel coffee cake my mum used to make when I was a kid. It's the inspiration for my peach streusel coffee cake muffins, and pretty much every other recipe that's the result of me thinking, "Hey, you know what would really be great on this? Streusel!"
This is how over-the-top recipes get born, my friends. And this one is over the top in all the best ways.
Have you ever noticed that mangos are on sale right during maple sap season? These two products of disparate climes are just meant for each other.
If you don't believe me, or you don't love maple, do feel free to just enjoy the muffin recipe as it is. These are really good mango muffins, even without the streusel topping or glaze.
On the other hand, if you just ADORE maple, and frugality isn't an object, try swapping out maple sugar for both the white and brown sugars in the muffins. The only reason I saved the maple sugar for the streusel and glaze, is because that stuff is so precious (read, pricey!), and the maple flavor really carries through most noticeably in those toppings.
These muffins are naturally dairy-free, and it's also easy to make them gluten free by following the substitutions in the printable recipe.
While you can just use a 1-1 gluten free flour mix, I have yet to find one I really love. I find that the combination of cassava, rice flour, and almond meal is just a great combination that allows for a nice light texture, with a perfect crumb.
These muffins are meant to be baked in a standard-sized muffin cup, and I really think they're best that way, because they're a VERY sweet and filling little muffin. However, this is a good hearty batter that would easily hold up to making the large "oversized" muffins that you'd expect at a cafe or diner. Just allow more time for baking--about 30-32 minutes should be about right.
I hope you enjoy these sweet little muffins as much as we do! My kids call these their "favorite muffins yet". Gotta love maple season!
Bon Appétit!
📖 Recipe
Mango Muffins with Maple Walnut Streusel (Dairy-Free. Includes Gluten-Free Option)
Ingredients
Muffin Ingredients
- 2 eggs
- 1 cup water
- ½ cup olive oil
- 2½ cups all-purpose flour (see notes for GF substitution)
- ½ cup rice flour (optional, can sub with ½ cup AP flour)
- ½ cup granulated sugar
- ¼ cup brown sugar, lightly packed
- 4 teaspoon baking powder
- ⅛ teaspoon salt
- 1 large fresh mango, peeled and chopped (about 1 ⅓ cups)
Streusel Ingredients
- ½ cup finely chopped or ground walnuts
- ¼ cup maple sugar, lightly packed
- 2 teaspoon non-dairy shortening, like Spectrum palm shortening (can substitute butter)
Glaze Ingredients
- ¾ cup powdered confectioner's sugar
- 2 teaspoon water
- 1 teaspoon pure maple syrup
Instructions
- Pre-heat the oven to 400°. Grease muffins cups, or line with silicone baking cups.
Mix the muffin batter
- In a large mixing bowl, whisk together the eggs, oil, and water.2 eggs, 1 cup water, ½ cup olive oil
- Add flours, sugars, baking powder, and salt. Mix just until thoroughly incorporated.2½ cups all-purpose flour, ½ cup rice flour, ½ cup granulated sugar, ¼ cup brown sugar, lightly packed, 4 teaspoon baking powder, ⅛ teaspoon salt
- Add the chopped mango, and fold in lightly.1 large fresh mango, peeled and chopped
- Spoon batter into muffin cups. Cups should be about ¾ full, to allow room for rising.
Now make the streusel
- In a small bowl, combine shortening, maple sugar, and ground nuts, until throughouly mixed and crumbly.½ cup finely chopped or ground walnuts, ¼ cup maple sugar, lightly packed, 2 teaspoon non-dairy shortening, like Spectrum palm shortening
- Spoon streusel onto the unbaked muffins, dividing evenly between the muffins.
Bake the muffins.
- Bake for 22-24 minutes, or until muffins are golden brown, and centers set.
- Let cool partially, before topping with glaze, so that it doesn't run off. About 10-15 minutes is fine.
While muffins are cooling, make the glaze.
- In a measuring cup with pouring spout, add the powdered sugar. Slowly whisk in the maple syrup, then the water, adding more water if needed just a ½ teaspoon at a time, until glaze is smooth, and very thick.¾ cup powdered confectioner's sugar, 2 teaspoon water
- Drizzle the glaze onto the muffins, and enjoy!
Notes
1 cup rice flour
1 cup cassava flour I actually prefer this gluten free version to even the regular version, and love the nice crumb and excellent texture.
Nutrition
Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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