Soft Mango Muffins with Crunchy Oatmeal Crumb Topping: These mango muffins are a delightful treat packed with sweet mango chunks and topped with a buttery oatmeal crumb. They’re soft, moist, and full of warm spice flavours. Perfect for breakfast with a hot cup of coffee or served as an evening snack, these muffins are easy to make and loved by both kids and adults.
The best part? You don’t need any fancy tools—just a mixing bowl and a muffin tray.
Ingredients
For the Oatmeal Crumb Topping:
- ¼ cup all-purpose flour
- ¼ cup rolled oats
- ½ cup packed light brown sugar
- ½ teaspoon ground cinnamon
- 3 tablespoons melted butter
For the Muffin Batter:
- 1 cup rolled oats
- 1 cup buttermilk
- 1¼ cups all-purpose flour
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ground ginger
- 1 egg (at room temperature)
- ½ cup packed light brown sugar
- 5 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup finely diced mango (about 1 large or 1½ medium mangoes)
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 400°F (200°C). Line a 12-cup muffin tray with paper liners.
Step 2: Make the Crumb Topping
In a bowl, mix ¼ cup flour, ¼ cup oats, ½ cup brown sugar, and ½ tsp cinnamon. Pour in the melted butter and mix with a spatula until crumbly. Set aside.
Step 3: Soak the Oats
In a large bowl, soak 1 cup oats in 1 cup buttermilk. Let it rest for 15 to 45 minutes. This softens the oats and gives the muffins a moist texture.
Step 4: Prepare the Dry Ingredients
In another bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Step 5: Mix the Wet Ingredients
After soaking the oats, add the egg, brown sugar, melted butter, and vanilla extract to the oat-buttermilk mixture. Mix well.
Step 6: Combine and Add Mango
Gently fold in the dry ingredients until just mixed. Then fold in the diced mango—don’t overmix the batter.
Step 7: Fill and Top the Muffins
Spoon the batter into the muffin cups (about a heaping ¼ cup each). Sprinkle a generous amount of crumb topping over each muffin, pressing it in slightly so it sticks.
Step 8: Bake
Bake for 21–23 minutes, or until a toothpick inserted into the center comes out clean. Let muffins cool for 5 minutes in the tray, then move to a wire rack.
These muffins are best enjoyed warm!
These mango muffins are soft, fruity, and perfectly spiced. The oatmeal crumb topping adds a delicious crunch that pairs beautifully with the juicy mango chunks inside. Whether you’re serving them for breakfast or enjoying one with your evening tea, they’re sure to please. They also store well for a couple of days, making them a great make-ahead option.
FAQs
Can I use canned or frozen mango instead of fresh mango?
Yes, both canned and frozen mango can be used. If using canned mango, make sure to drain it well. If using frozen mango, thaw and pat it dry to avoid excess moisture in the batter.
Can I make these muffins without the crumb topping?
Yes, you can skip the crumb topping if you want a simpler version. The muffins will still be soft and flavourful, but the crumb adds a nice crunch.
What’s the best way to store these mango muffins?
Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For best results, reheat slightly before serving.
Can I make this recipe eggless?
Yes, you can replace the egg with ¼ cup of yogurt, unsweetened applesauce, or mashed banana. The texture will change slightly, but they’ll still taste great.
Can I freeze these muffins?
Yes, once baked and cooled, you can freeze the muffins in a ziplock bag for up to 2 months. Thaw and warm before eating.
