Chunks of sweet fresh Mango, in a soft and moist muffin and topped with chopped Pistachio. This Mango and Pistachio Muffin is a breakfast item that I wouldn’t say No to. A muffin that taste almost like a cake, soft texture, creamy and simply delicious.
If I could have dessert for breakfast, that would be a morning to look forward to. That is how I feel about this Mango and Pistachio Muffins. The crumb is so soft and tender they feel almost like a cake, and they taste almost like a cupcake. I was almost tempted to call it cupcake but I thought Muffins will still be more appropriate. Although they are soft, they are not at fluffy as cupcakes and cakes. The crumb is more compact but soft. This was inspired by my Mango and Pistachio Pound Cake that I posted last year. The process of making this is the same as that pound cake version, but i swapped some ingredients to make it into a muffin version. That is how much I love that Mango and Pistachio Pound Cake. First change, instead of using cake flour, I opted for all purpose flour for a more compact texture. Next, I added coconut oil to make it extra soft and moist, then I increased the baking powder and decreased baking soda to give the muffins a decent rise.
This muffin has a nice crunchy top which is love so much, but that will only happen if you bake it perfectly. Oven could slightly vary, +/- 5 minutes, but in my oven it took about 20 minutes to bake. Toothpick inserted in the center comes out clean and the top is slightly crunchy, not wet. This muffin smells amazing! I cannot stress how delicious they smell. They smell so creamy and buttery, simply amazing.
This short video was the inspiration of this recipe. This will give you the visuals on how to make it. As mentioned, there are just few minor differences in the ingredients but the process of making it is the same. I hope you will find time to watch it. Enjoy!
What are the Ingredients for Mango and Pistachio Muffin
- Butter – I used unsalted butter, if using salted butter omit or reduce the salt in the recipe
- Caster Sugar – Caster sugar is similar to granulated sugar except that it has a finer texture which makes it easier to dissolved when creamed with the butter. You can make your own by processing granulated sugar in food processor. If you do no have food processor, then just use granulated sugar. It will just take few minutes longer to cream but it will still work
- Egg – The egg provides structure to the cake
- Mango Puree – I used fresh Mango and had it puree using a mini food chopper. You can also use a blender, or use a ready to use Mango puree
- All-Purpose Flour – For a more compact sturdy crumb, we are using all-purpose flour. I have tried using cake flour when I made this as a butter pound cake and it turned out great as well. The texture of the crumb is lighter because cake flour is a low gluten flour.
- Baking Powder & Baking Soda – I used both leavening agent to give the cake a lift because baking soda alone is not enough
- Mango – Diced Mango gave additional moisture and texture to the cake
- Pistachio – This gave a nice texture and crunch to the cake. If you do not have Pistachio, you can use pecan or better yet sprinkle some shredded coconut on top. Mango and coconut goes well together and shredded coconut is cheaper and easier to find
How to Make Mango and Pistachio Muffin
Start by preparing the Mango. I used fresh Mango but if fresh is not available where you are, you can use ready to use Mango puree or frozen Mango and simply puree it. If using frozen Mango I suggest thawing the Mango to remove excess liquid that could make the cake too wet. For the fresh Mango, you will need 1 large Mango. Use the half of the Mango and puree until smooth. I used my mini chopper to do this. You will need about 1/3 cup. Now the other half, cut it into small cubes, you will need about 1/2 cup. If you are using a small Mango, you may need to use 2 pieces. Set aside the Mango, and move on to making the cake batter. Watch the video to see how to cut the Mango easily.
Let’s Make the Cake Batter. Now work on the wet ingredients. Start by creaming the butter and sugar until pale yellow. Make sure to have the butter out of the refrigerator at least 30 minutes before using it so it mix well with the sugar. It has to be soft but not melted. Then add the egg and continue mixing until combined. Add the vanilla extract and coconut oil and mix again.
Next work on adding all the dry ingredients: all-purpose flour, baking powder, baking soda and salt. Mix until just combined.
Now add the diced Mango and manually mix. That’s it! Your muffin batter is ready.
Divide the batter into 6 and scoop it in the muffin tin. I like to use muffin liners but if you are not using any, simply lightly grease the pan before scooping the muffin batter in.
This batter fits perfectly for 6 muffins. Sprinkle chopped Pistachio in top. If you don’t have Pistachio, you can also use Almonds or simply skip the nuts all together.
Bake the muffin at 400F for 10 minutes then lower the temperature to 350F and bake for another 10 minutes. Aim for a crunchy top and toothpick inserted in the center comes out clean.
Serve as is, dust a bit of I of sugar on top. I love serving this with tea or with scoop of vanilla ice cream on the side, served like a dessert
How to Softened Butter
- Room Temperature: Take the butter out from the refrigerator at least 1 hour before using it, you can even take it out at night for use the following day. Remember, length of time to soften the butter at room temperature depends the temperature in your kitchen. If you leave in a humid area, or if you are making it during Summer when it is hot, you may not need 1 hour to get the butter softened. The measure is when you press your fingers on the butter, it should make a dent, but the butter should not be melting and greasy.
- Microwave Steam: Worst comes to worst, you forgot to take out the butter and you need to make the cookie. What you do is put 2 cups of water in the microwave and microwave the water for 2-3 minutes. Next, put the diced butter inside the microwave and leave it there, check at 10 minutes time to see if already softened. The steam inside the butter should help softened the butter. Do NOT microwave the butter as this is very risky, the butter could get greasy and oily if you ended up over microwaving it.
- 1/ 4 cup Unsalted Butter -softened
- 1/4 cup Caster Sugar
- 1 Whole Egg (at room temperature)
- 1/3 cup Mango Puree
- 3/4 cup All Purpose Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Mango – diced
- 3 tablespoon Pistachio – chopped
- All-Purpose Flour – can be substituted with cake flour
- Caster Sugar – can be substituted with granulated sugar. Caster sugar has a finer granules than granulated sugar which makes it easier to dissolve when creamed with the butter and egg.
- Pistachio – can be substituted with Almonds or shredded coconut
- Fresh Mango Puree – can be substituted with ready to use Mango puree
- Pre-heat the oven to 400F. Line the muffin pan with muffin liner.
- Prepare the Mango: Slice the Mango and puree the half, and diced the half. If using medium size, you may need to use 2 Mango. Measure after pureeing and dicing. If using frozen, thaw the Mango to remove excess water.
- Cream the Butter and Sugar: Make sure to use a softened butter so it creams easily. Mix for about 3 -4 minutes until the mixture is light, soft and almost pale yellow in color.
- Add Egg: Once that is done, simply add the egg and continue mixing until fully combined, about 2 minutes. The mixture will light and soft at this stage.
- Add the Mango Puree and stir just until incorporated, about 30 seconds just until fully combined.
- Dry Ingredients: Onto that mixture, sift the all purpose flour, baking powder, baking soda and salt and manually mix until combined. Sifting helps remove the lumps in the flour, it also aerate the flour thus producing a lighter cake texture.
- Add the Diced Mango and continue mixing manually. Do not use the hand mixer as it can deflate the batter and will break the diced Mango. We want to maintain some chunks of Mango.
- Transfer in a Pan: Divide batter into 6 muffin holes. If you are not using a muffin liner, grease the muffin tin with melted butter or spray it with oil,
- Bake at 400 for for 10 minutes. Lower the temperature to 350F (no need to open the oven and remove the muffin) and bake for another 10 minutes or until toothpick inserted in the center comes out clean
Makes 6 Muffins
Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.
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Categories: Baking, Cookies, Recipe, Video, Video Recipes
Hi… I cannot see this post… Kindly send me the recipe… Thank you… Regards, Monica Joseph India
Here is the link https://sweetnspicyliving.com/2021/08/01/small-batch-mango-and-pistachio-muffin/
Oh, sorry to hear that. I am obsessed with Mango, it is a blessing I do not have allergy with Mango
These look wonderful! I so wish I wasn’t allergic to mangoes!!!!
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