Posted by nick musica on
Did you know that summer fruits like mangosteen make for some of the most interesting and delicious muffins on the planet? That’s why we were inspired to create this mangosteen muffin recipe with a kick of cardamom and cinnamon to warm up this special treat. Mangosteens bake beautifully into this fluffy muffin recipe, where they develop into pockets of tropical jammy goodness in soft, muffiny cake.
These little fruits are quite rare and have only recently made it to the United States, so mangosteens are perfect for experimenting to add to some of your favorite recipes. So bust out those muffin tins and let’s get baking!
MANGOSTEEN MUFFINS RECIPE
- Prep time: 20 minutes
- Baking time; 25 minutes
- Servings: 24
- Good for: kid friendly, batches, parties, breakfast, snacks
- Difficulty: Easy
This mangosteen muffin recipe is a breeze, making it perfect for kids who like to help in the kitchen. You won’t even need a mixer! Dry and wet ingredients are incorporated together separately, then folded together with mangosteen fruit before being poured into tins for baking. Easy peasy!
Mangosteen muffins make an impressive addition to breakfast time, potlucks or as a fruity snack. In the unlikely event that you have leftovers, mangosteen muffins are easy to freeze for up to three months. This recipe comes in handy for just about any fruit you have on hand that is ripe or is nearing the end of it’s peak ripeness. We use whole dairy milk in this recipe, but you can swap in canned coconut milk or other plant-based milks instead in the same amounts.
- 4 ½ cups all purpose flour
- 4 ½ teaspoons baking powder
- 1 teaspoon salt
- 2 cups brown sugar, light or dark
- ½ teaspoon cardamom
- ½ teaspoon ground cinnamon
- 2 eggs
- ¾ cup vegetable oil
- 1 ¼ cups whole, nut or coconut milk
- 5-7 mangosteens, peel and pits removed
- ¼ cup turbinado sugar
- 2 muffin pans
- Cooking spray
- 24 muffin cups
- 2 large mixing bowls
- 1 medium bowl
- Paring knife
- Preheat your oven to 375 degrees
- Set out muffin tins and spray with a thin layer. Then, set a paper muffin liner into each compartment.
Prepare the mangosteen
- Remove mangosteen fruit from the peel and carefully remove any pits from the fruit sections using a paring knife. Place the fruit in a medium sized bowl and roughly mash it with the back of the fork until the consistency is fairly chunky. Add ½ teaspoon of turbinado sugar to macerate the mangosteen fruit. Set aside.
Prepare the mangosteen muffin batter
- Mix the flour, salt, baking powder, brown sugar and spices together in a large bowl
- In a separate bowl, whisk eggs, vegetable oil, and milk together to incorporate.
- Carefully stir ⅓ of the dry ingredients into the wet ingredients until just incorporated. Repeat this with the remaining dry ingredients without overworking the batter.
- Now, add the mangosteen fruit to the middle of the batter and gently fold it in so that ribbons of the fruit permeate the batter. No need to mix too much.
- Gently pour the batter into the muffin tray, filling them about ⅔ to ¾ full. These are meant to be big muffins! Finish by adding a touch of turbinado sugar to the tops of the mangosteen muffins.
- Bake the mangosteen muffins in the oven for approximately 25 minutes. The muffins will be ready when they're a toasty golden color and sky high. Insert a clean toothpick into the center, and if it’s clean, the mangosteen muffins are finished baking!
Cool these mangosteen muffins on a baking rack before serving. These muffins can stay on the counter in a sealed container for 3-4 days. They also freeze wonderfully for future mangosteen muffin cravings.
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