Mango Muffins with Oatmeal Crumb Topping Recipe
Delight in these moist and flavorful Mango Muffins topped with a crunchy oatmeal crumb topping. Perfect for breakfast or a snack, these muffins combine the natural sweetness of fresh mango with warm spices and a buttery oat crumble, baked to golden perfection.
- Prep Time: 20 minutes (including oat soaking time)
- Cook Time: 23 minutes
- Total Time: 1 hour 10 minutes (including soaking and cooling)
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Oatmeal Crumb Topping
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/2 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons melted butter
Muffin Batter
- 1 cup rolled oats
- 1 cup buttermilk
- 1 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground ginger
- 1 egg, at room temperature
- 1/2 cup packed light brown sugar
- 5 tablespoons melted butter
- 1 teaspoon vanilla bean paste
- 1 cup finely diced mango (1/4 inch/6 mm cubes; about 1 large or 1 1/2 medium mangoes)
Instructions
- Preheat Oven and Prepare Muffin Tin: Set your oven to 400°F (200°C) and line a muffin tin with paper muffin cups to prevent sticking and ease removal after baking.
- Make Oatmeal Crumb Topping: In a bowl, mix 1/4 cup flour, 1/4 cup rolled oats, 1/2 cup light brown sugar, and 1/2 teaspoon cinnamon. Add 3 tablespoons melted butter and stir with a spatula until the mixture clumps into crumbly topping. Set aside.
- Soak Oats: In a large bowl, soak 1 cup rolled oats in 1 cup buttermilk. Leave for at least 15 minutes or up to 45 minutes to soften and infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/4 cups flour, 1 teaspoon baking powder, 3/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, and 1/8 teaspoon ground ginger. Set aside.
- Mix Wet Ingredients into Oats: Once oats have soaked, add 1 egg, 1/2 cup brown sugar, 5 tablespoons melted butter, and 1 teaspoon vanilla bean paste. Stir to combine well.
- Combine Wet and Dry Mixtures: Gently fold the dry flour mixture into the wet oat mixture until just combined to avoid overmixing, then fold in the diced mango cubes carefully.
- Fill Muffin Cups and Add Topping: Spoon heaping 1/4 cup amounts of batter into each muffin cup. Evenly distribute the oatmeal crumb topping over the batter, pressing gently to adhere.
- Bake: Place muffin tin in the oven and bake for 21-23 minutes, or until a toothpick inserted comes out clean, indicating doneness.
- Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool further. Serve warm for the best taste experience.
Notes
- Soaking the oats in buttermilk helps create a tender texture and enhances flavor.
- Press crumb topping gently to help it stick during baking and form a crunchy crust.
- Mangoes should be finely diced to distribute evenly throughout the batter.
- These muffins are best enjoyed warm but can be stored in an airtight container at room temperature for up to 2 days.
- Substitute buttermilk with yogurt or milk mixed with lemon juice if needed.
