I needed to make these muffins again, they were so yummy the first go around! I’m editing the recipe to include greek yogurt instead of oil, it makes a healthy difference that tastes even better! Bigger, better, a little lighter. Lighter as long as you aren’t noticing the cafe’ style sugar coated topping, that is. Remember, these aren’t for you!
Not too long ago, I introduced you to the best muffin recipe. Ever, ever. I also warned that these muffins aren’t for you. They are for your friends you want to fatten up, or your picky kids, or anytime you might find yourself alone with a giant mug of coffee and the Sunday paper. So really, just the first two options.
Well, I have taken these muffins and made them exotic and new. Really, I was out of blueberries and stumbled on to a better muffin!
- 1 3/4 cups all-purpose flour
- 3/4 cup raw sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 T. cinnamon
- 1/2 cup plain greek yogurt
- 2 eggs
- 1/2 cup milk
- 1 large mango, diced
- 1/2 cup raisins
- [b]Topping:
- [/b][br]
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Place coconut oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.
- Mix the wet mixture with the flour mixture.
- Fold in mangoes and raisins
- In a separate bowl, mix together the topping ingredients. Be sure to crumble up the cubed butter, if you have a pastry knife, bust that baby out.
- Fill muffin cups right to the top and sprinkle with crumb topping mixture. (I wound up with extra topping, use as desired).
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Ingredients:
- 1 3/4 cups all-purpose flour
- 3/4 cup raw sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 T. cinnamon
- 1/2 cup plain greek yogurt
- 2 eggs
- 1/2 cup milk
- 1 large mango, diced
- 1/2 cup raisins
Topping:
- 1/2 cup sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Directions:
- Preheat oven to 400 degrees. Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Place coconut oil into a 1 cup measuring cup; add egg and enough milk to fill the cup.
- Mix the wet mixture with the flour mixture.
- Fold in mangoes and raisins
- In a separate bowl, mix together the topping ingredients. Be sure to crumble up the cubed butter, if you have a pastry knife, bust that baby out.
- Fill muffin cups right to the top and sprinkle with crumb topping mixture. (I wound up with extra topping, use as desired).
- Bake for 20 to 25 minutes in the preheated oven, or until done.
***My husband was convinced that you couldn’t even taste that these muffins are healthier than their blueberry counterpart. Uh, because they aren’t!
COFFEE CHALLENGE!
If you can create a gluten free version of this muffin (and it must taste GOOD), I will send you a $10 starbucks card. Happy Baking!
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