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Mango Muffins

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  • 8 tablespoons (1 stick) unsalted butter (at room temperature), divided
  • 1/4 cup cornflake crumbs, if needed
  • 2 cups sifted flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground allspice
  • 1 teaspoon salt
  • 3/4 cup packed light brown sugar
  • 3 eggs
  • 2 cups (about 2) ripe mangoes, peeled, pit removed and cut into 1/4-inch cubes
  • 1 1/2 cups coarsely chopped walnuts or pecans
  • 2 tablespoons dark rum
  • 1 teaspoon grated lime zest


  1. Heat oven to 400 degrees F.
  2. Lightly coat 24 muffin cups with total of 2 tablespoons butter, or with vegetable oil spray, or line them with paper baking cups (which will keep them fresh longer). If not using paper liners, sprinkle with cornflake crumbs; tap out excess.
  3. Stir and toss together flour, baking powder, allspice and salt until completely mixed.
  4. Place remaining 6 tablespoons butter in large mixing bowl and beat either by hand or with electric mixer until light and fluffy.
  5. Gradually beat in brown sugar.
  6. Add eggs one at a time, beating well after each addition.
  7. Add combined dry ingredients and beat just until batter is blended; it should not be completely smooth. Over-beating will result in tough texture.
  8. Fold in mangoes, walnuts, rum and lime zest. Spoon batter into prepared muffin cups, filling two-thirds full.
  9. Bake in preheated oven for about 20 to 25 minutes or until tops are golden and a wooden pick inserted into center of muffin comes out clean.
  10. Cool in pans on wire racks for 5 minutes before removing from pans.

Makes about 2 dozen.