Mango and Sour Cream Muffins with Streusel Topping

These muffins were not supposed to happen. I wanted to make blueberry sour cream donuts and thought I had a bag of frozen blueberries on hand but realized, whoops, I didn’t.

I did, however, have frozen mango chunks on hand. I always have those on hand.

I included sour cream in the muffins that I had intended to use in the blueberry donuts because sour cream not only gives a tiny bit of tang and zip, it also keeps baked goods moist.

So the blueberry sour cream donuts became mango and sour cream muffins. Not a bad trade.

There was no way I was going to bake muffins without adding a streusel topping.

I love it and would be content just eating muffin tops or anything that has a nice streusely layer dotted with crumbly nuggets.

Rock picking anyone?

After all, streusel or crumble topping is nothing more than melted butter, brown sugar, cinnamon, oats, and flour. Can’t go wrong there.

I never use nuts in my topping because I hate nuts in baked goods, but I know some people toss those in, too. For me, that would ruin the sandy smooth and buttery little pebbles.

As is the case with anything I make, I try to dirty the least amount of dishes possible and only use a mixer when absolutely necessary. These are a stir by hand in one bowl recipe. Okay, the crumble topping bowl adds a small second bowl.

As is the case when baking with fruit, these turned out so nice and moist.

The fruit releases its natural juices and in muffin or quick-bread baking, natural juices are great.

Strawberry Banana Bread comes to mind.

In cookie baking, the extra moisture can make Mango White Chocolate Cookies become a little too flat.

The taste is great but they become moisture-logged and flatten out.

But in muffins, the juicy mango kept them soft and spongy. Although they may look dense, they were incredibly light and airy, probably because I used a hefty amount of baking powder giving them plenty of rise and lightness. The crumble topping had some heft but the muffins themselves had a delicate crumb.

These didn’t last long.

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Mango and Sour Cream Muffins with Streusel Topping

Muffins

2 tablespoons butter, melted

1 large egg

1/2 cup sour cream

1/2 cup light brown sugar, packed

1/3 cup granulated sugar

1 1/2 teaspoons vanilla extract

1/2 teaspoon cinnamon

1 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

pinch salt, optional

3/4 cup diced mango

Optional add-ins: 1/2 cup white, butterscotch, milk, or semi-sweet chocolate chips, 1/2 cup shredded coconut flakes (consider reducing flour by 2 to 3 tablespoons if using coconut or add a splash of milk); other fresh or frozenberries such as strawberries, blueberries, raspberries, cherries

Preheat oven to 425F and line a 12-count muffin pan with liners; set aside.

To a large microwave-safe mixing bowl, add the butter and heat on high power until melted, about 45 seconds. Wait 1 minute for the butter cool slightly and add the egg, sour cream, sugars, vanilla, cinnamon and whisk until smooth. Add the flour, baking powder, baking soda, salt, and whisk until just combined (over-mixing causes tough muffins). Fold in the chopped mango, (I used a large handful of frozen mango that I heated for 1 minute in the microwave to thaw, then diced it) optional add-ins, and stir to incorporate. Distribute the batter evenly among the muffin liners; set aside.

Streusel Topping

2 tablespoons butter, melted

1/4 cup light brown sugar, packed

1/4 cup old-fashioned whole rolled oats (not quick cook)

1/4 cup all-purpose flour

1/2 teaspoon cinnamon

To a medium microwave-safe mixing bowl, add the butter and heat on high power until melted, about 45 seconds. Add the remaining ingredients and stir until streusel comes together, ranging in size from small marbles to fine sand. Spoon a tablespoon or two of topping on top muffin batter, distributing topping evenly among the dozen.

Bake for 425F for 5 minutes (a hot oven gives them the ability to rise fast and finished muffins will be puffier as a result). Lower temperature to 350F and continue baking for 13 to 15 more minutes, or until tops are barely browning or a toothpick inserted in the center comes out clean, taking care not to overbake (total baking time 18 to 20 minutes, or until golden).

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Related Recipes:

I have a collection of Mango Recipes

Including Mango Basil Personal-Sized Tortilla Pizzas

Mango Ginger Maple Tofu (vegan, GF)

 No Bake White Chocolate & Mango Cookie Dough Bites (GF)

Another crumble topping favorite is Cinnamon Bun Pie

Do you like mango? Crumble topping?

Have a favorite muffin recipe?

I have a one-bowl, Blueberry Streusel Muffin (vegan, gluten-free) recipe that’s a snap and works with any fruit (frozen or fresh) you have on hand.

If you have any favorite muffin recipes, mango recipe, anything with crumble topping, link them up.

You can never have too many tried-and-true recipes, especially for muffins. Kind of like chocolate chip cookies or banana bread, there’s a zillion ways to make them and everyone has their own “best” recipe. I’d love to hear about yours.

Have a great week!