Raspberry Mango Muffins
Imagine biting into a soft, moist muffin bursting with the sweet tang of raspberries and the bright, tropical flavor of mangoes. That’s exactly what you’ll experience with these delightful Raspberry Mango Muffins Recipe.
They’re the perfect treat for a late afternoon pick-me-up, a quick and easy breakfast, or a special brunch addition. These muffins are packed with flavor and are sure to brighten your day.
Why You’ll Love Raspberry Mango Muffins
Ingredients
Get the full ingredient list and full instructions in the printable recipe card below.
Additions
If you want to add something extra to this recipe, it is pretty customizable. Here are a few great additions or substitutions.
- Bananas – Chop a banana and either substitute for some of the raspberries and mango or use it in place of one of the fruits.
- Nuts – We like to sprinkle chopped pecans on top just before baking.
- Streusel – Make a streusel topping and sprinkle about a tablespoon on top of each muffin just before baking.
Handy tip:
Use ripe but firm mangoes: Ripe mangoes will give you the best flavor, but make sure they’re still firm enough to hold their shape during baking. Overripe mangoes can become mushy.
Fresh or frozen raspberries: You can use either fresh or frozen raspberries. If using frozen, don’t thaw them before adding them to the batter. Adding them frozen can help prevent them from bleeding into the batter too much.
More Delicious Muffin Recipes
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Printable Recipe for Raspberry Mango Muffins
Raspberry Mango Muffins
Ingredients
- â…” cup vegetable shortening
- 1 cup granulated sugar
- ¼ teaspoon vanilla extract
- 3 eggs
- 3 cups all purpose flour
- 3 teaspoons baking powder
- 1 teaspoons salt
- 1 cup milk
- 1 cup raspberries sliced in half
- ½ cup mango chunks chopped
Instructions
- With a whisk, cream the shortening and sugar until fluffy. Add the vanilla extract.
- Add the eggs one at a time, beating in between each addition.
- In a large separate bowl, sift the flour, the baking powder and the salt together.
- Stir the dry ingredients into the wet ingredients mixture alternating with the cup of milk.
- Mix in between each addition.
- Chop your berries and the mango chunks and fold them in gently.
- Bake in a greased muffin pan, paper muffin cups or in cupcake liners in a 375 degree oven for 15 to 20 minutes
That was so nice of you to pitch in and make a last minute recipe. I love Miz Helen and her blog too. Berry muffins are always delish
Hi Nicole,
Those Raspberry Mango Muffins look awesome, you did such a great job and in such a short time. I love that you used Raspberry and Mango, it gives me an idea to try, I love that combination. Thank you so much for coming to my rescue today, you are the greatest!!
Hope you have a great day, you are my HERO today!!
Miz Helen
Nicole, these are absolutely stunning and an amazing choice, especially with such short notice. I can’t wait to try them … as a matter of fact, I may show up on your doorstep any minute, LOL!
Those look super and simple–yum!
Great flavors–never would have put strawberries and mango together. and those are some good looking muffins.
oh, the mango must really add to the flavour. Great work!