Easy Mango Muffins Recipe – Cardamom & Wheat Flour Delight

Last Updated on 2 months by Neha Deshmukh

Easy Mango Muffins Recipe – Cardamom & Wheat Flour Delight

Hey everyone! If you’re anything like me, the smell of ripe mangoes instantly transports you to a happy place. I remember my grandmother always making something special with mangoes during the summer months, and these muffins are my little tribute to those sweet memories. They’re incredibly easy to make, bursting with mango flavor, and have a lovely hint of cardamom. Perfect for a quick breakfast, a midday snack, or even a little treat with your evening chai!

Why You’ll Love This Recipe

These mango muffins are a winner for so many reasons. They’re quick – ready in under 40 minutes! They use simple ingredients you probably already have in your pantry. Plus, the combination of sweet mango, warm cardamom, and wholesome wheat flour is just divine. Seriously, you won’t be able to stop at one. They yield about 6 medium-sized muffins, perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to whip up a batch of these delightful muffins:

• 1 cup wheat flour (approx. 120g)
• ¾ teaspoon baking powder (approx. 3.75ml)
• ¼ teaspoon baking soda (approx. 1.25ml)
• ¼ teaspoon cardamom powder (approx. 1.25ml)
• ½ cup mango puree (approx. 120ml)
• ¼ cup powdered sugar (approx. 30g)
• ¼ cup melted butter (approx. 60ml)
• ¼ cup milk (approx. 60ml)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Puree – Choosing the Right Mangoes

The star of the show! Alphonso mangoes are amazing if you can get your hands on them – their rich flavor really shines. But honestly, any sweet, ripe mango will work beautifully. Just make sure it’s nice and fragrant. You’ll need about 1-2 medium mangoes to get ½ cup of puree.

Wheat Flour – Health Benefits & Substitutions

I love using wheat flour (atta) for a slightly nutty flavor and added fiber. It makes these muffins a little more wholesome. If you prefer, you can substitute it with all-purpose flour, but the texture will be a bit different.

Cardamom Powder – Aromatic Spice Profile

Cardamom is a staple in Indian desserts, and it pairs so well with mango. It adds a lovely warmth and fragrance. Don’t skimp on it!

Baking Powder & Baking Soda – The Leavening Agents

These are essential for getting that lovely, fluffy muffin texture. Make sure your baking powder and soda are fresh – they lose their potency over time.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, let’s make that gorgeous mango puree. Simply chop your mangoes and blend them in a blender until smooth. No need to add any water! Set it aside.
2. In a bowl, sift together the wheat flour, baking powder, baking soda, and cardamom powder. Sifting ensures everything is nicely combined and prevents lumps.
3. In a separate bowl, whisk together the melted butter and powdered sugar until light and fluffy. This takes just a minute or two.
4. Now, add the mango puree to the butter-sugar mixture and mix well. It should turn a beautiful golden color!
5. Gradually add the dry ingredients to the wet ingredients, mixing gently. Don’t overmix – just until everything is combined.
6. Pour in the milk and stir until the batter is smooth and lump-free. It should be a nice, pourable consistency.
7. Preheat your oven to 180°C (350°F). Line a muffin tray with paper liners.
8. Fill each muffin liner about ¾ full with batter. I like to use an ice cream scoop for even portions.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tray for about 10 minutes before transferring them to a wire rack to cool completely. But honestly, they’re best enjoyed warm!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
• Use room temperature ingredients for best results.
• For extra flavor, you can add a sprinkle of chopped pistachios or almonds on top before baking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Muffins

Substitute the butter with a vegan butter alternative and the milk with plant-based milk (like almond or soy milk).

Gluten-Free Mango Muffins

Use a gluten-free all-purpose flour blend instead of wheat flour.

Spice Level Adjustment – Increasing the Cardamom

If you really love cardamom, feel free to add another ¼ teaspoon. My friend, Priya, loves a super fragrant muffin!

Festival Adaptations – Mango Muffin Variations for Special Occasions

During Diwali, I sometimes add a tiny pinch of saffron to the batter for a beautiful color and subtle flavor.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of hot chai or a glass of cold milk. They also make a lovely addition to a brunch spread.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. You can also freeze them for up to 2 months.

FAQs

Can I use store-bought mango puree?

Yes, absolutely! Just make sure it’s 100% mango puree with no added sugar or preservatives.

What if I don’t have cardamom powder? What can I substitute?

If you don’t have cardamom, you can use a pinch of nutmeg or cinnamon, but the flavor won’t be quite the same. Cardamom really is special!

Can these muffins be made ahead of time?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before filling the muffin liners.

How do I prevent the muffins from sticking to the liners?

Using good quality paper liners usually does the trick. You can also lightly grease the liners with butter or cooking spray.

What’s the best way to store leftover muffins to keep them fresh?

An airtight container is key! Wrapping them individually in plastic wrap before placing them in the container can also help.

Enjoy baking (and eating!) these delicious mango muffins. I hope they bring a little sunshine to your day! Let me know in the comments how they turn out for you.