Moist and scrumptious mango almond muffins—soft, fragrant, and studded with sweet mango chunks and crunchy sliced almonds. I’ve baked these several times for family and friends, and they’ve always been a hit. Perfect for breakfast, brunch, or an easy snack on the go.

Hello everyone—I’m back in the U.S. after a long visit to the Philippines. I took a two-month break in Manila to spend time with family and to attend my Mandatory Continuing Legal Education (MCLE) seminars so I could maintain my standing in the Philippine bar. It was a nice balance of work and family time: attending required classes during the day and enjoying lively evenings with relatives and friends.

While I was in Manila I took advantage of the season’s incredible mangoes. Philippine mangoes are exceptionally sweet and fragrant, and they make a wonderful addition to baked goods. Inspired by those fresh mangoes, I developed this simple muffin recipe that highlights the fruit without overpowering it. The result is a tender muffin with bright mango flavor and a pleasant almond crunch on top.

I baked a batch for my mom’s fellowship group and shared them with friends—everyone enjoyed them. The key is to use the ripest mangoes you can find so the muffins are naturally sweet and full of fruit flavor. Below you’ll find the full ingredient list, instructions, and a few tips to help you make the best mango almond muffins.

FOR FULL RECIPE & INSTRUCTIONS AND TO PRINT, SEE RECIPE CARD BELOW

WHAT ARE THE INGREDIENTS FOR MANGO ALMOND MUFFINS?

• 2 cups plain or all-purpose flour
• 1 1/3 cups sugar (white, brown, or a mix)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs, room temperature
• 1 cup sour cream (or plain/vanilla yogurt)
• 1/2 cup vegetable oil or other neutral-flavored oil
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cups fresh ripe mangoes, cubed (about 2 medium mangoes)
• 1/2 cup sliced almonds

HOW DO YOU MAKE MANGO ALMOND MUFFINS?

Preheat your oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs lightly. Stir in the sour cream, oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix. Gently fold in the mango cubes so they are evenly distributed but the batter remains light.

Spoon the batter into the prepared muffin cups, dividing it evenly among the 12 wells. Sprinkle each muffin with sliced almonds. Bake for 18–23 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean. Oven temperatures vary, so check a few minutes before the lower end of the time range if your oven runs hot.

Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.

TIPS, STORAGE AND VARIATIONS

• Use the ripest mangoes you can find for the best natural sweetness and aroma.
• If mangoes are very soft, gently pat the cubes dry with a paper towel before folding them into the batter to avoid sogginess.
• Sour cream can be replaced with plain yogurt (regular or Greek) or a mix of yogurt and a little milk for a lighter batter.
• Store cooled muffins in an airtight container at room temperature for 2–3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months—wrap individually and thaw at room temperature.
• Variation ideas: add a teaspoon of lemon or lime zest to brighten the flavor, stir in a handful of shredded coconut, or swap chopped pecans for the sliced almonds.

RECIPE CARD

If you try this recipe, please let us know how it turned out. Enjoy these mango almond muffins with your morning coffee or as an afternoon treat—simple, fruity, and comforting.