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Warm Cinnamon Ginger Mango Muffins Recipe

Warm Cinnamon Ginger Mango Muffins Recipe is a tender delicious muffin stuffed with sweet juicy mango. They’re perfect with any meal or just a relaxing afternoon snack.

Mango muffin flavored with cream cheese and a vanilla bean drizzle sitting on a plate next to a diced mango over a blue patterned napkin. A full muffin tin sits in the background.

Mango Muffins are a great contrast between the warm cinnamon and ginger spices and cool sweet juicy mango.

It wasn’t long ago that I received a request from one of our readers, Tess. She’d been reading our Homemade Basic Muffin recipe and wondered if it could be used to come up with a mango muffin with cream cheese variety.

That recipe wouldn’t have been my first choice so I asked her if I could come up with a new recipe using those ingredients?

That was just fine with her. I couldn’t have been more excited to receive the request for a mango recipe for two reasons:

  1. I love hearing from you and get so much inspiration from your comments and questions. People often ask where I get my ideas for new recipes. From you and I am so grateful for that.
  2. I love mangos and what a great idea! Just the thought had me drooling!

My son lives in Florida and has a huge Mango tree in his back yard. I was so excited when he moved there and couldn’t wait for my mango bounty.

Have you ever seen the movie Caddyshack with Bill Murray who uses extreme measures to rid a golf course of a gopher?

Well, that’s Mike with the iguanas and his mango tree. The iguanas take one bite of the fruit and let it fall to the ground and then move on to the next mango.

If I lived there I fear I’d be climbing that tree just waiting for those pesky things to show up.

I wanted to make a homemade muffin that was easy, tender and delicious. In Nebraska, we get mangos in our grocery store but they can be pretty pricey. So I wanted to give frozen mangos a try.

I totally understand how busy you are so if you don’t have time for our helpful tips and delicious recipe ideas, just scroll to the bottom of the page where you can find the printable recipe card.

Can you use frozen Mango?

Talk about convenience! It was already cubed and I didn’t have to pick the perfectly ripe mango. Frozen mango works very well.

  • You will want to let them thaw and then sit on a paper towel to remove the excess moisture.
  • Don’t press the juice from them, however. You don’t want them to dry out.
  • I chopped the diced mango up into smaller pieces so they would blend with the batter. When your fruit is too large or heavy it can sink to the bottom of your muffin and will not bake correctly.
Chopped pieces of mango
Chopped mango

Ingredients for Easy Mango Muffins from Scratch

  • cream cheese
  • sugar
  • brown sugar
  • eggs
  • flour
  • baking powder
  • baking soda
  • ground cinnamon
  • ground ginger
  • salt
  • milk
  • frozen mango
  • canola oil*
  • vanilla extract
  • vanilla paste
  • powdered sugar

Pro tips

*For a perfectly moist, tender mango muffin, use one egg and one egg yolk instead of two whole eggs and add one teaspoon of vegetable or canola oil to the batter. This also works when you’re baking with a cake mix.

Mango muffin drizzled with vanilla bean glaze on a plate with two pieces of mango.

You may need

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  • 12-cup non-stick muffin pan – I love this muffin pan and have three of them so I can get them all filled and baked at once. They’re great for egg cups too!
  • Scoops – Wonder how those cookies are all the same size? Scoops! I use them for my cupcakes too!
  • Cupcake liners – I use these foil liners. The pretty paper ones aren’t that pretty after baking so I use foil liners with non-removable paper. They come in many colors.

If you like this recipe, I think you will love these homemade muffin recipes

A mango muffin sitting in an antique tin drizzled with a vanilla bean glaze

I honestly think that these Cinnamon Ginger Mango Muffins with Cream Cheese are one of the BEST muffin recipes that I’ve put on the blog. If you’d like to see something here leave me a comment or drop me an email. I read and reply to all of my correspondence.

Mango muffin drizzled with vanilla bean glaze on a plate with two pieces of mango.
5 from 20 votes

Warm Cinnamon Ginger Mango Muffins with Vanilla Bean Glaze

Warm Cinnamon Ginger Mango Muffins with Cream Cheese are soft and tender with an explosion of juicy mango and a vanilla bean drizzle.  This over-the-top delicious muffin will be your new favorite.
Prep Time 15 mins
Cook Time 17 mins
Total Time 32 mins
Servings 18 muffins
Author Hostess At Heart


Muffin Batter

  • 4 oz cream cheese softened at room temperature
  • 1/2 cup sugar
  • 3/4 cup milk I used almond milk but any will do
  • 1/2 cup brown sugar packed
  • 2 tsp vanilla
  • 2 eggs *see notes
  • 1 tsp canola oil optional *see notes
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt (table or kosher is fine)
  • 8 oz frozen mango chunks thawed and drained on a paper towel
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger

Vanilla Bean Glaze


  • Preheat your oven to 350°F and fill 17 to 18 muffin cups with cupcake liners or grease well.
  • In the bowl of an electric mixer, cream softened cream cheese, sugar, and brown sugar together on medium speed until light and fluffy. 
  • Add the eggs one at a time, beating after each addition and then the vanilla oil, and milk.  Mix until blended together.
  • In a medium-sized bowl combine the flour, baking powder baking soda, cinnamon, ginger, and salt. Whisk to combine.
  • Add the flour mixture to the liquid mixture alternating after each addition.
  • Fold the mangos into the batter. 
  • Fill muffin cups 3/4 full. Bake 17 to 18 minutes. Muffins are done when a toothpick comes out clean.  Turn the muffins out of the pan onto a cooling rack.
  • Combine the powdered sugar, vanilla bean paste, and milk one tablespoon at a time until the glaze is thin enough to drizzle.
  • Store in an air-tight container.


I use 1 whole egg and one egg yolk and 1 tsp of canola (or vegetable) oil.  It will keep you muffin soft and tender.  You can use two whole eggs and omit the oil if desired.
The calories for each muffin are without the drizzle.  If you used all of the glaze they would be 171 calories each but in my opinion that would be too much.


Calories: 141kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 168mg | Potassium: 101mg | Sugar: 14g | Vitamin A: 265IU | Vitamin C: 4.6mg | Calcium: 42mg | Iron: 0.8mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That’s awesome!Mention @hostessatheart or tag #hostessatheart!
Recipe Rating


Friday 9th of July 2021

So… if you noticed most of the comments were about how the recipe *sounds* so good and not many about how these muffins *taste* so good? Well I made this recipe and there’s a reason for that. While I love all of these ingredients, the flavor here doesn’t work.

Julie Menghini

Saturday 10th of July 2021

I'm sorry it wasn't for you Aaron. I hope you used ripe mangos that are super sweet in this recipe. I'll assure you that I thoroughly vet my recipes and they don't all make it to my site if they don't make the grade.

Sri Devi

Tuesday 28th of July 2020

Dear Julie Menghini , these muffins look so delicious that I can't wait to make them! But I have 2 questions: 1. Can I use canola oil here instead of cream cheese? cause the place where I live, cream cheese is not easily available. Or should I go with home-made cream cheese? 2. I want to make 6 muffins so do you think I can reduce the recipe by 3 times? Thanks for your help.

Julie Menghini

Tuesday 28th of July 2020

I don't know why you couldn't reduce this recipe, Sri. Also, since canola is a different consistency than cream cheese, yogurt might be a better substitute. Do you have access to that or your home-made cream cheese would be a great option.

Trish Bozeman

Tuesday 30th of April 2019

How awesome would that be to have a mango tree! I definitely couldn't grow one here in the Northwest, but I still love mangos so much! Thanks for the tip about using frozen. I've gotta try these ones.

Julie Menghini

Wednesday 1st of May 2019

Thank you, Trish!


Sunday 28th of April 2019

I would LOVE to have a mango tree in my backyard! What a treat that would be. I just got a big boxful of ripe mangoes from the market, so I've been looking for some new recipes to make with them. These muffins sound fantastic! Love the pairing of cinnamon and ginger with the fruit. So perfect for a brunch muffin basket!

Julie Menghini

Sunday 28th of April 2019

Me too! Thank you Amanda!

Julie Menghini

Sunday 28th of April 2019

Thank you Amanda! They're ripe now so am having tons of fun eating them up!


Friday 26th of April 2019

I live in Florida, and while I don't have my own tree we do have them ready at the produce stand year round. I love the suggestion for using frozen as sometimes I can get a really good deal on them at the local farmer's market. I especially like that you point out not squeeze them as they though in order not to dry them out in thawing process. Wonderful tip!

Julie Menghini

Sunday 28th of April 2019

Thank you so much, Tina! We love those mangos and will be down to visit and take advantage of those fresh mangos!