These are the best muffins I have ever made. They are not low-fat but I don’t worry. (I can watch other stuff – these are too good) I make them in the jumbo muffin pans but they will work in the normal size – just adjust the baking time.
- 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: 25 mins
Cook time: 20 mins
Total time: 45 mins
Servings: 12 – Yield: 12 – 18 large muffins