Mango muffins are a delightful snack loved by both kids and adults alike. These fluffy, eggless mango muffins pair perfectly with your evening tea or as a quick dessert. Let’s dive into this simple recipe that uses fresh mango pulp to create a soft, moist, and flavorful treat!
Ingredients for Eggless Mango Muffins
Here’s what you’ll need to make these mouthwatering muffins:
- All-purpose flour (Maida): 1 cup
- Mango pulp: ½ cup (fresh or canned)
- Condensed milk: ½ cup
- Powdered sugar: ⅓ cup
- Milk: ½ cup (adjust as needed)
- Butter (melted): ⅓ cup
- Cardamom powder: ½ teaspoon
- Salt: Less than ¼ teaspoon
- Baking soda: ¼ teaspoon
- Baking powder: 1 teaspoon
How to Make Eggless Mango Muffins
Follow these step-by-step instructions to bake the perfect mango muffins:
1. Prepare the Dry Ingredients
- Combine the all-purpose flour, baking soda, and baking powder in a bowl.
- Sift the mixture twice to ensure it’s evenly mixed and lump-free.
2. Mix the Wet Ingredients
- In a large mixing bowl, whisk together the condensed milk, melted butter, and mango pulp until smooth.
- Add cardamom powder, salt, and powdered sugar. Mix thoroughly to incorporate all the ingredients.
3. Create the Batter
- Gradually add the dry ingredients to the wet mixture. Mix gently to avoid lumps.
- If the batter feels too thick, add milk in small portions until it reaches a consistency similar to pancake batter. (For this recipe, about ¼ cup of milk is typically sufficient.)
4. Preheat the Oven
- Preheat your oven to 180°C (350°F) to ensure even baking.
5. Prepare the Muffin Cups
- Lightly grease the muffin tray or line it with paper muffin cups.
- Fill each cup with batter until it’s about ¾ full. This allows room for the muffins to rise while baking.
- Tap the tray gently to release any air bubbles.
6. Bake the Muffins
- Place the tray on the middle rack of the preheated oven.
- Bake for 20–25 minutes at 180°C (350°F) or until the muffins are golden brown.
- To check if the muffins are done, insert a toothpick into the center. If it comes out clean, the muffins are ready.
7. Cool and Serve
- Once baked, allow the muffins to cool completely.
- Store them in an airtight container and enjoy them throughout the week!
Tips and Suggestions
- You can pour the batter directly into the greased muffin tray if you don’t have paper cups.
- Baking time may vary depending on your oven. Start with 15 minutes, check, and extend the baking time in 5-minute increments until the muffins turn golden brown.
- Experiment with add-ins like chopped nuts, raisins, or chocolate chips for extra flavor and texture.
Why You’ll Love These Eggless Mango Muffins
These mango muffins are:
- Easy to make: Perfect for beginners or a quick weekend project.
- Kid-friendly: A healthy and fruity snack for little ones.
- Egg-free: Great for those with dietary restrictions.
- Versatile: Ideal for breakfast, tea time, or dessert.
Storing the Muffins
Allow the muffins to cool completely before transferring them to an airtight container. They can be stored at room temperature for up to 3 days or refrigerated for up to a week. Reheat in the microwave for 10–15 seconds before serving to enjoy their fresh-out-of-the-oven taste.
Conclusion
With just a handful of simple ingredients, these eggless mango muffins are a delightful way to enjoy the goodness of mangoes. Whether it’s a special occasion or a midweek treat, these muffins are sure to bring smiles to everyone’s faces. Happy baking!
FAQs :-
1. Can I use fresh mangoes instead of canned mango pulp?
Yes, you can use fresh mangoes to make mango pulp. Simply peel and blend ripe mangoes until smooth. Adjust the sweetness of the recipe based on the natural sweetness of the mangoes.
2. What can I use instead of condensed milk?
If you don’t have condensed milk, you can use sweetened yogurt or a combination of milk and sugar. Adjust the sugar quantity accordingly to maintain the sweetness.
3. Can I make these muffins vegan?
Yes, to make vegan mango muffins, substitute:
- Butter with plant-based butter or coconut oil.
- Condensed milk with coconut cream or almond milk.
4. Can I add nuts or chocolate chips to the batter?
Absolutely! Chopped nuts like almonds, walnuts, or cashews, as well as chocolate chips or raisins, can be added to the batter for extra texture and flavor.
5. How do I store these muffins?
Store the muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them for up to a week. Reheat before serving.
6. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option. Keep in mind that the texture might be slightly denser. You may also need to add a little extra milk to achieve the right consistency.
7. What should I do if my muffins are not rising?
Ensure your baking powder and baking soda are fresh and not expired. Overmixing the batter can also prevent proper rising, so mix gently.
8. Can I make this recipe in a microwave?
Yes, you can bake the muffins in a microwave with a convection mode. Preheat the microwave at 180°C (350°F), then bake the muffins for 15–20 minutes.
9. How do I know when the muffins are done?
Insert a toothpick into the center of a muffin. If it comes out clean or with a few dry crumbs, the muffins are ready.
10. Can I freeze mango muffins?
Yes, you can freeze the muffins. Wrap them individually in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw at room temperature before reheating and serving.
Thank You for Visiting!
I want to extend my heartfelt thanks to each one of you for reading and supporting my blog. Your time and interest mean the world to me! I hope you enjoyed the recipe and found it easy to follow. If you tried the Mango Muffins or have any questions, feel free to share your thoughts or experiences in the comments. Your feedback always motivates me to create more delicious recipes. Stay tuned for more!
Thanks again, and happy baking! 🍞🍯