Recipes » Warm Cinnamon Ginger Mango Muffins Recipe

Warm Cinnamon Ginger Mango Muffins Recipe

Name: Warm Cinnamon Ginger Mango Muffins with Vanilla Bean Glaze
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Ingredients: 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; 1 cup powdered sugar; 1 tsp vanilla bean paste; 6 tbsp milk

ByJulie Menghini Published onApril 14, 2019April 11, 2024 Modified onApril 11, 2024

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Warm Cinnamon Ginger Mango Muffins Recipe is a tender delicious muffin stuffed with sweet juicy mangos under a creamy vanilla bean glaze. Can you imagine enjoying your own homemade mango muffin from scratch in just over 30 minutes?

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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 mangos. I honestly think that these Cinnamon Mango Muffins with Cream Cheese are one of the BEST muffin recipes that I’ve ever made.

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

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Ingredients for Easy Mango Muffins from Scratch

Muffin Batter

Cream cheese – full-fat or reduced-fat but not fat-free. The fat creates a soft tender crumb.
Sugar – white granulated sugar.
Brown sugar – I prefer the dark but the light is fine.
Eggs – Grade A large is what I use for consistency.
All-purpose flour – you can use bleached or unbleached.
Baking powder.
Baking soda.
Ground cinnamon.
Ground ginger.
Salt – I like fine sea salt in baking. It incorporates better.
Milk – Any milk will work.
Mango – Fresh or frozen.
*Canola oil – Optional, see tips. Any neutral-flavored oil will work.

Vanilla Bean Glaze

Vanilla extract – I use pure vanilla extract. You could use imitation if that’s what you prefer.
Vanilla paste – The specks of vanilla just makes this recipe for mango muffins special. You could replace it with an equal amount of extract.
Powdered sugar – Also known as confectioners sugar.

How to make Mango Muffins

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Best Ever Mango Muffin Batter

Step 1: Start by preheating your oven and preparing your muffin pan. This recipe comes together quickly and you want your oven at baking temperature.

Step 2: Mix the cream cheese with the sugars until light and fluffy. I used an electric stand mixer and mixed it on medium speed for 3 to 5 minutes. Add the eggs, vanilla, oil, and milk. Mix together and set aside.

Step 3: Add the dry ingredients to a separate bowl and whisk them together. With the mixer on low, spoon the dry ingredients into the wet ingredients.

Step 4: Gently mix (or fold) the mangos into the muffin batter.

Step 5: Fill the muffin tin and bake.

Muffin Glaze

Step 1: Mix the powdered sugar and vanilla bean paste together using an electric mixer. Add the milk one tablespoon at a time until it’s at a glazing consistency. Drizzle the glaze on cooled muffins using a whisk or fork.

Can I 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.

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.
Make sure your baking powder and baking soda are fresh or replaced within the last 6 months. It loses its potency. To tell if yours is still active, I show you how to test it in our Basic Techniques post.
Don’t over-mix the muffin batter. Overmixing causes a tough muffin.
Don’t overbake the muffin which will dry the muffin out.
Beat the eggs slightly before adding them to the batter. It makes incorporating them much easier and will keep you from overmixing the batter.
Cool the muffins in the pan for 5 minutes and then remove them to a cooling rack to finish cooling.

F.A.Q.s

How long do you bake Cinnamon Mango Muffins?

I baked this Mango muffin recipe for 17 minutes. My oven bakes quickly. You may need up to 5 more minutes. Your muffin is done when you insert a toothpick into the center and it comes away with just a few crumbs.

How do you keep the muffin paper from sticking to the muffin?

Sticking is so frustrating. Sticking can be related to the cupcake liners or the fat content of what you’re baking. I have good luck with these cupcake liners. However, you can lightly spray paper liners with a non-stick cooking spray or skip the liners altogether and just grease the muffin pan.

Can I use canned mangoes?

Yes, you can but I don’t recommend it. There’s so much moisture in canned fruit which can make your recipe for mango muffins mushy.

Mango Muffin Recipe Variations

Make Tropical Mango Muffins by adding sweetened coconut.
Add chopped nuts. Pecans and walnuts are my favorites.
Leave off the glaze altogether for a healthier mango muffin or dust them with powdered sugar. You could also top this Mango Muffin with oats or a streusel or crumble such as I did with our Rhubarb Muffins.

Storing Muffins

I keep muffins stored in a covered container, and if glazed, in the refrigerator for up to two days. If they’re not glazed you can store them covered at room temperature.

Homemade Mango Muffins freeze well. It’s best if you freeze them before glazing them and then just glaze them before serving. I just take out what I need and thaw them at room temperature.

Easy Mango Muffins can be reheated if you’re not glazing them. Use 10-second increments until they’re warm.

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

Side view of a muffin with vanilla glaze on a plate with mangos

Warm Cinnamon Ginger Mango Muffins with Vanilla Bean Glaze

Author: Hostess At Heart

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.

4.97 from 32 votes

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Prep Time 15

Cook Time 17

Total Time 32

Course Bread, Breakfast, Brunch

Cuisine American

Keyword: Mango cream cheese muffins, Mango muffins

Servings: muffins

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