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
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.
Prepare the mangosteen
Prepare the mangosteen muffin batter
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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