What’s Next on my Plate:

Hawaiian Mahi Mahi rolls stuffed with mango and macadamia nut stuffing

Æbelskiver (Danish Filled Pancakes)

Chicken Canzanese with Polenta Cakes

Lillet Poached Pears with Thyme & Pepper

Triple Lemon Baked Doughnuts

Hasenpfeffer
(German Braised Rabbit Stew)

Pesto Goat Cheese Chicken Cordon Bleu

Mango Muffins with Ginger Macadamia Nut Streusel

Aug 9th, 2012 by Kat | 2

Ingredients
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup butter, melted and cooled slightly
1 egg, lightly beaten
2/3 cup milk
1 1/2 cups fresh mango, diced

for the streusel topping
5 tablespoons unsalted butter, cold
1/2 all-purpose flour
1/3 cup light brown sugar, packed
1/4 cup raw macadamia nuts, toasted
1/4 cup crystallized ginger chunks

Directions
Preheat oven to 400F. Grease muffin cups or line with muffin liners.

Combine flour, sugar, salt and baking powder in one bowl. In another small bowl, combine melted butter, milk and egg. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To make streusel topping: Place toasted macadamia nuts and crystallized ginger in food processor bowl. Pulse machine on/off until you get small, coarse pieces. Add butter, flour, and brown sugar to bowl. Using on/off pulse again, process together into even, large crumbs. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until a toothpick come out clean and they are a golden brown.

Print/PDF Version

2 Comments on “Mango Muffins with Ginger Macadamia Nut Streusel”


  1. Jenny said:

    I’ve never heard of mango muffins, this is a really interesting idea! I bet it tastes quite exotic.


  2. Sarah said:

    Mango with ginger macadamia streusel?!! Brilliant!

Leave a Reply