Description
Delight in these moist and flavorful Banana Mango Muffins, combining the tropical sweetness of ripe mangoes with the creamy texture of mashed bananas. Enhanced with warm ginger spice and a luscious cream cheese glaze, these muffins are perfect for a wholesome breakfast or a satisfying snack.
Ingredients
Muffin Ingredients
- 1 large banana, mashed (about 1 cup)
- ¼ cup sour cream or yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large mango, chopped (about 1 cup or more)
- ½ cup raisins
- 1 teaspoon ground ginger powder
- ½ cup (4 ounces) unsalted melted butter (can be replaced with oil)
- 1-2 tablespoons dark rum (optional)
Cream Cheese Glaze
- 4 ounces cream cheese, room temperature
- ½ cup confectioners' sugar
- 2 to 3 tablespoons cold whole or low-fat milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon lime or lemon juice
- 1 teaspoon grated lime zest
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a loaf or muffin pan with baking spray and set it aside to prepare for baking.
- Mix Wet Ingredients: In a small bowl, whisk together the eggs, mashed bananas, both brown and granulated sugars, sour cream, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt thoroughly.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients. Use a spatula to gently whisk and fold them until the batter is fully combined but not overmixed.
- Add Fruits and Spices: Fold in the chopped mango, raisins, and ground ginger powder to the batter, ensuring an even distribution through the mixture.
- Incorporate Butter: Pour the melted butter into the batter and mix thoroughly. Be sure to scrape down the sides of the bowl for an even batter consistency. If using, add dark rum at this stage and mix in.
- Fill and Bake - Loaf Pan: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean.
- Fill and Bake - Muffin Pan: If using a muffin pan, fill muffin cups evenly and bake for 16 to 20 minutes or until a toothpick inserted comes out clean.
- Cool: Allow the muffins or loaf to cool completely before applying the glaze to avoid melting.
- Prepare Cream Cheese Glaze: In a mixing bowl, whip together the cream cheese, confectioners' sugar, pure vanilla extract, grated lime zest, and lime or lemon juice until smooth and creamy. Add 2 tablespoons of cold milk and mix; add more milk if needed to reach a pourable consistency suitable for drizzling.
- Glaze Muffins: Drizzle the cream cheese glaze evenly over the cooled muffins or loaf. Allow glaze to set for a few minutes before serving for best taste and texture.
Notes
- Substitute melted butter with an equal amount of oil for a dairy-free option.
- Dark rum is optional and adds depth of flavor but can be omitted for a non-alcoholic version.
- Ensure the cream cheese is softened to room temperature for a smooth glaze.
- For best results, avoid overmixing the batter to keep muffins tender.
- Check muffins earlier than the minimum baking time if using a high-altitude oven or different pan sizes.
- Store leftovers in an airtight container in the refrigerator to keep the cream cheese glaze fresh.
