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 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:
- 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.
- 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.
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.
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
- Lemon Pistachio Muffins
- Gluten-Free Coconut Muffins
- Cherry Almond Muffins
- Crystallized Ginger Muffins
- Basic Muffin Recipe
- Double Chocolate Muffins
- Warm Spice Pumpkin Muffins Recipe
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.
Warm Cinnamon Ginger Mango Muffins with Vanilla Bean Glaze
Ingredients
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
- 1 cup powdered sugar
- 1 tsp vanilla bean paste
- 6 tbsp milk
Instructions
- 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.
Aaron says
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 says
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 says
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 says
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 says
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 says
Thank you, Trish!
Amanda says
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 says
Thank you Amanda! They’re ripe now so am having tons of fun eating them up!
Julie Menghini says
Me too! Thank you Amanda!
Tina says
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 says
Thank you so much, Tina! We love those mangos and will be down to visit and take advantage of those fresh mangos!
Charity says
It would be awesome to have a mango tree! I LOVE mangos and am excited that they are in season now. I assume using fresh mangos in this recipe would be okay too?
Julie Menghini says
Thank you Charity! You can definitely use fresh mangos in this recipe!
[email protected] says
Ok, first of all, I didn’t know that iguanas were such jerks. Lol. I mean, if a pest is going to eat my produce it had better eat the whole thing so I don’t have to be annoyed by it. I had a rat take a bite out of one of my cucumbers and then leave it on the vine and I’m still annoyed about it.
Now as for the recipe itself, I’m really into the flavour combination you’ve got going here! I don’t think that I’ve ever paired mango with strong spices but the combination sounds really wonderful. And that vanilla bean glaze (hooray for real vanilla!) is a perfect way to tie everything together. Love it all!
Julie Menghini says
I am still laughing about that rat! H must be related to the iguana who is a real jerk! We really loved these muffins though! Thank you!
Tracy says
Oh I’m so jealous of your son’s mango tree! Both my girls LOVE mango! The baby (9 months) ate an entire mango for breakfast by herself yesterday, that’s how much she loves mango! I can’t wait to make these for them – it will make their little mango lovin’ hearts so happy!
Julie Menghini says
Wow Tracy your little one has a good appetite but I understand her love for mango!
michele says
Wow I love mangos and have never thought to put them in a muffin! They have some at the farmers market so Ill have to get some to try!
Julie Menghini says
Thank you, Michele! I hope you love them as much as we do!
Debra says
Awesome flavors all together. Thanks for the tip on using frozen mango. So much easier and extends the season of these muffins to all year round…and yes, these go great when it’s cool out paired with a cup of tea.
Julie Menghini says
Thank you, Debra!
Michaela Kenkel says
These look perfectly fruity and delicious!! Perfect with my morning ‘Joe!
Julie Menghini says
Thanks Michaela!
Marisa F. Stewart says
Mangos are one of our favorite fruits. It is a dessert in itself. I’ve never tried baking with it. I don’t know why, but your muffins are inspiring me to make some of your delicious cinnamon ginger muffins.
Julie Menghini says
Thank you, Marisa! I hope you’ll give it a try.
Brandi says
I am mango OBSESSED and these muffins look absolutely delicious!!!
Julie Menghini says
Thank you, Brandi!
Daniela says
I love the tropical flavor that the mango brings to these muffins! I bet the ginger and cinnamon go really well with it too. I would love to make these breakfast, especially now that we are getting so much rain where I live. They would definitely help me to start the day right!
Julie Menghini says
Thank you, Daniela! I think a muffin a day will definitely cheer up the rainy day doldrums!
Dana says
These are incredible, Julie! I’ve been on a serious muffin kick lately. As soon as one batch is gone, I’m planning my next one. And I’ve been playing with so many different flavors. I’d been wanting something with a tropical flair since the weather has been warming up, and these were perfect.
Julie Menghini says
Thank you, Dana! I’m a muffin fanatic lately too!
Judy says
Thanks for the recipe review.. I have read so many can’t wait to make these. Doesn’t help….
Julie Menghini says
Thanks, Judy! I hope y9u enjoy them as much as we did!
Jenni LeBaron says
Yum! These look perfectly fluffy and moist. I’ve never thought to add mangos to a muffin, but I bet they work really well with the cinnamon and ginger. I also really appreciate that there’s a bit of vanilla bean paste int eh icing to make it even more decadent!
Julie Menghini says
Thank you Jenni! I loved the vanilla bean paste flavor too!
Deb says
Yep, I’m pretty sure I’d be fighting the iguana for those mangos too! Love that you’re using frozen because peeling a mango can be slippery. I’ve cut myself on them more than once! Adding them to a muffin is brilliant – Tess is one smart gal!
Julie Menghini says
Yep loving Tess for this one! I need about 50 more Tess friends! Thanks Deb!
Misbah says
I am totally envy of your sons mango tree love the pairing with ginger, great flavours.
Julie Menghini says
Me to Misbah! Thank you!
debi at Life Currents says
Such a wonderful muffin! These will be perfect on my Easter brunch table!
Julie Menghini says
Thank you, Debi! Happy Easter!
Claudia Lamascolo says
what a great way to start the day. I love mango and then these muffins would be a wonderful Tropical tasting bonus here in Florida! The perfect recipe for me with two Mango trees! Thanks Happy Easter!
Julie Menghini says
TWO mango trees? I am so jealous! What is your favorite recipe for mangos?
Kathy says
Mango and vanilla drizzle sounds amazing! What a great muffin recipe. I love the flavor combination, perfect anytime, breakfast, tea time or snack perfect!
Julie Menghini says
Thank you, Kathy!
Courtney says
Mangoes are one of my favorite fruits! I love the flavor in the muffins and it pairs so well with my morning coffee. Definitely a keeper!
Julie Menghini says
Thank you so much, Courtney! I’m agreeing whole-heartedly with you!
Diane Baker says
Perfect spices for this recipe. I’ve never cooked Mango but, for these – I’d try it 🙂
Julie Menghini says
Thank you so much, Diane! I think Mangos cook a lot like fresh peaches.
Gloria says
I could start my day off with one of these with my morning coffee. I could end my day with one of these and my evening cup of Earl Gray. I could enjoy one of these with my afternoon latte. I guess they are perfect ALL day long.
Julie Menghini says
Thank you, Gloria! I’m an equal opportunity muffin eater all day long too!
Sarah says
I wish I had a mango tree to protect from iguanas! Lol. These sound amazing– I’m so excited that it’s mango season! I’ve been buying mangos and eating them raw, but I need to try these muffins too. YUM
Julie Menghini says
Thank you Sarah! I’m anticipating my first batch of fresh mangos too!