Delight in the tropical flavors of these moist and flavorful mango muffins, perfect for any occasion.
Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it lightly.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large mixing bowl, combine the flour, baking soda, cinnamon, and salt. Mix well to distribute the ingredients evenly.
Sifting the dry ingredients can help avoid lumps and ensure a smoother batter.
In another bowl, whisk together the sugar, mango, eggs, oil, and vanilla extract until well combined.
Ensure the mango is finely chopped or mashed for a consistent texture.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing.
Overmixing can lead to dense muffins, so mix just until no dry streaks remain.
Fold in the raisins and walnuts, ensuring they are evenly distributed throughout the batter.
Coating the raisins and nuts in a bit of flour can prevent them from sinking to the bottom.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Using an ice cream scoop can help portion the batter evenly.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a cooling rack.
Allowing the muffins to cool slightly in the tin helps them set and makes them easier to handle.
Serve the muffins warm or at room temperature. Enjoy your tropical treat!
Pair with a cup of tea or coffee for a delightful snack.
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