Wow, I feel like it’s already been a long semester, but in reality it’s just getting started! With as busy as things have been lately I find it’s important to slow things down every once in a while and enjoy some of the simpler pleasures of life. Beautiful blue skies, days off, or even a ripe mango. When I found myself with all of these I set my sight on these muffins.


They don’t require a lot of fuss or special ingredients, and they bake up beautifully and taste just as good. So take a load off and enjoy!


White Chocolate Mango Muffins (Print Me)

3 cups + 1 Tbsp all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tablespoon unsalted butter, cubed and softened
3/4 cup sugar
2 large eggs
1 teaspoon vanilla
1/4 teaspoon almond extract
1 1/2 cup plain fat-free Greek yogurt
1 cup diced mango
1 cup white chocolate chunks/chips
Coarse sugar, for sprinkling tops (optional)

Preheat your oven to 400º and line or spray muffin tins and set aside.

Mix 3 cups flour, baking powder, baking soda, and salt in a medium bowl and set aside. In another bowl, cream the butter and sugar on medium-high speed until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond extract, then beat in half of dry ingredients, followed by a third of the yogurt. Add remaining dry ingredients in two batches, alternating with the yogurt, until incorporated.

Toss the mango and white chocolate with the remaining 1 Tbsp flour and add to the mixer, mixing for just a few more seconds to distribute evenly (the batter will be very, very thick).

Divide the batter evenly among the prepared tins, sprinkle top lightly with coarse sugar, if using. Bake for 8 minutes and then decrease oven temperature to 375 and bake for ~12 more minutes until golden brown and a skewer inserted in the center comes out clean. Let cool 5 minutes in the pan before removing and cooling completely.

Source: Confections of a Foodie Bride

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