If you’re looking for an awesome breakfast muffin, you’ll love this tasty Hawaiian Mango Muffins recipe. Scroll for this easy Hawaiian muffin recipe!

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These Hawaiian mango muffins are incredibly delicious and juicy! Soft and fluffy they are perfectly sweet and totally jam packed with luscious mango chunks. Make a double batch, these are going to become your favorite breakfast and snack!

When it comes to breakfast foods I’m a huge muffin fan. They are easy to meal prep (I mean, just make a large batch on Sunday and you’ll have enough breakfasts to grab and go), they are freezer and refrigerator friendly, totally customizable and a crowd favorite.

There are a lot of muffins I love, however these mango muffins are my total favorite.

They are A-MA-ZING.

They are soft and fluffy but also incredibly filling and satisfying. But best of all? They are packed with juicy Hawaiian mango chunks that are like a mini trip to the island.

Hawaiian Mango Muffins Recipe featured by top Hawaii blog, Hawaii Travel with Kids

How to Make Mango Muffins

What I love the most about this recipe is how easy they are to make!

Basically, just combine all the dry ingredients in a bowl, all the separate ingredients in another owl and then slowly mix in the wet ingredients into the dry ones. Fold in the mango chunks and bake for around 20 minutes.

Hawaiian Mango Muffins Recipe featured by top Hawaii blog, Hawaii Travel with Kids

What Makes this Muffins Recipe SO Good?

The secret for totally delicious mango muffins? Using great mango!

That’s easy if you are in Hawaii, after all they have some of the most delicious and juicy mango varieties in the world. The most popular one is the Haden variety which is a mango that’s incredibly flavorful!

Haden mango has a vibrant red, yellow and green skin and a bold and intense yellow flesh.

However if you are not in Hawaii but are craving the tropical flavor these muffins bring to your day, you can definitely use any mango you have on hand.

Sometimes we use Champagne Mango that we get at Costco or Kent mango that we get at our local Asian grocery store.

Even frozen mango chunks can work.Hawaiian Mango Muffins Recipe featured by top Hawaii blog, Hawaii Travel with Kids

How to Store your Mango Muffins:

You can keep these mango muffins in your countertop (stored in a container) for up to 2 days or refrigerated for up to 4 days. You can also wrap them tightly with plastic wrap and freeze for up to 2 months.

Once you are ready to serve them you can pop them real quick in the toaster so they taste like freshly baked!Hawaiian Mango Muffins Recipe featured by top Hawaii blog, Hawaii Travel with Kids

Hawaiian Mango Muffins Recipe

Mango Muffins Ingredients:

  • ½ Cup oil
  • 2 Eggs
  • ½ Cup milk
  • 1 Tsp vanilla extract
  • 1 Cup sugar
  • 2 Tsp baking powder
  • 2 Cups flour
  • 2 Cups mango, diced

Mango Muffins Directions:

  1. Preheat the oven to 350 degrees. Grease and flour a muffin and set aside.
  2. In a bowl beat the oil with the eggs, milk and vanilla extract until frothy. Set aside.
  3. In a separate bowl whisk together the sugar, baking powder and flour.
  4. Slowly pour the wet ingredients into the dry ingredients, mixing constantly until fully incorporated.
  5. With the help of a spatula fold in the mango into the batter. Divide the batter between the muffin cups and take to the oven.
  6. Bake for 20 minutes or until done.
Looking for more amazing Hawaiian recipes featuring Mango? Check out my recipes for Mango Mousse Cake, Peach Mango Pie, Mango Ice Cream, and Mango Popsicles!
Yield: 12

Hawaiian Mango Muffins

Mango Muffins Recipe by top Hawaii blog Hawaii Travel with Kids
These Hawaiian mango muffins are incredibly delicious and juicy! Soft and fluffy they are perfectly sweet and totally jam packed with luscious mango chunks. Make a double batch, these are going to become your favorite breakfast and snack!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • ½ Cup oil
  • 2 Eggs
  • ½ Cup milk
  • 1 Tsp vanilla extract
  • 1 Cup sugar
  • 2 Tsp baking powder
  • 2 Cups flour
  • 2 Cups mango, diced

Instructions

  1. Preheat the oven to 350 degrees. Grease and flour a muffin and set aside.
  2. In a bowl beat the oil with the eggs, milk and vanilla extract until frothy. Set aside.
  3. In a separate bowl whisk together the sugar, baking powder and flour.
  4. Slowly pour the wet ingredients into the dry ingredients, mixing constantly until fully incorporated.
  5. With the help of a spatula fold in the mango into the batter. Divide the batter between the muffin cups and take to the oven.
  6. Bake for 20 minutes or until done.

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