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Warm Cinnamon Ginger Mango Muffins Recipe

Updated: By 49 Comments

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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

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

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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 leave me a comment below and 5-⭐️⭐️⭐️⭐️⭐️ rating.

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.
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5 from 20 votes

Warm Cinnamon Ginger Mango Muffins with Cream Cheese

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

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

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.

Notes

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.

Nutrition

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
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Thank you from the bottom of my heart for spending some time with me today!

Comments

  1. 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.

    Reply

  2. 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!

    Reply

  3. 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!

    Reply

    • 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!

      Reply

  4. 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?

    Reply

  5. [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!

    Reply

    • 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!

      Reply

  6. 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!

    Reply

  7. 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!

    Reply

  8. 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.

    Reply

  10. 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.

    Reply

  12. 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!

    Reply

  13. 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.

    Reply

  14. 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!

    Reply

  15. 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!

    Reply

  18. 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!

    Reply

  19. 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!

    Reply

  20. 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!

    Reply

  22. 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.

    Reply

  23. 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

    Reply

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