These bakery-style White Chocolate Mango Muffins are light and fluffy, perfect with a cup of coffee.
With the awesome spring-like weather we’ve been having lately, I’ve been doing even more running than usual. I’ve also discovered and become obsessed with podcasts, so I look forward to going on runs so I can hear new episodes. It’s race season here in California and it seems like there are multiple races every weekend. A few weeks ago, even though I hadn’t run more than 3 miles since my half marathon in November, I was feeling inspired and signed up for two 6ish mile races! Last weekend I did the Blossom Trail 10K in Sanger, CA, and this past weekend my friend and I did the California Classic Half Marathon as a relay team.
We placed 3rd for female relay out of 32 teams. While we were still high on adrenaline we started stalking half marathons coming up in the next month or so. Now that my legs are aching, I’m thinking we might just have beeen crazy. But we’ll see. 😉
Speaking of spring, mangoes are starting to come into season and I cannot get enough. A good, ripe mango ties with perfectly ripe fall pears for my favorite fruit.
After the race this weekend, we stopped at a donut shop on the way home. Crazy me opted not to get anything and then all day I couldn’t stop thinking about my friend’s blueberry donut. When I got home, I wanted to bake something delicious. I had a craving for a big, soft bakery-style muffin. Not my usual healthified-type muffins. Just a big, fluffy, sugary, yummy muffin. I think after 6.5+ miles I deserved it!
I didn’t have any blueberries on hand (who doesn’t love a blueberry muffin?), but I did have a counter full of mangoes. I added white chocolate chips, too… because I just wanted ALL the carbs.
So what if these muffins are baked with butter, without a trace of whole wheat flour in site? Sometimes you just need a treat. And home baked treats are definitely the best. Plus… there’s fruit in here. Fruit is healthy.
These muffins are baked at two temperatures. I learned this two-temperature baking approach through a blogging group recently! Someone was having trouble with flat-topped cupcakes, so we searched around the interwebs to find out how to get them nice and domed. Preheating the oven to a higher temp lets the edges and top cook and puff up quickly, then lowering the temp lets the inside cook without drying out or burning. It sure did work with these beauties!
- 1 stick (1/2 cup) butter, softened
- ⅓ cup sugar
- ¼ cup packed brown sugar
- 2 large eggs
- ½ cup vanilla yogurt
- 1 tsp vanilla extract
- 1¾ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¼ cup milk
- 1 cup diced fresh mango
- ¾ cup white chocolate chips
- Preheat oven to 425 degrees. Spray a 12-cup muffin tin with nonstick spray or line with cupcake liners, and set aside.
- Using an electric or stand mixer, beat butter and sugars together until light and fluffy. Add the eggs, yogurt and vanilla and beat until thoroughly combined.
- In a large bowl, combine flour, baking soda, powder and salt.
- Pour half the dry ingredients into the wet and slowly beat until incorporated. Repeat with second half.
- Beat in milk until just combined.
- Using a spatula, fold in mango and white chocolate chips.
- Divide batter evenly between 12 muffin cups.
- Bake 5 minutes at 425 degrees. Reduce oven temperature to 350 and bake an additional 20 minutes, or until tops are golden and a toothpick inserted comes out clean.
- Remove from oven and cool 5 minutes in the pan, then transfer to wire racks.