These are deliciously moist muffins that that’ll disappear quickly! Use carrot or zucchini, or both if you prefer. I make a batch of each, then put some in the freezer (in Ziploc bags) for later, which usually isn’t very long! My entire family just loves them!
- 1 ½ cups all-purpose flour
- ¼ cup white sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 3 eggs
- ¼ cup heavy whipping cream
- ¼ cup unsalted butter, melted
- 3 cups mango – peeled, seeded, and cubed
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.
Preparation time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Servings: 48 – Yield: 4 dozen