Ingredients
- 1 1/2 ripe mango (diced)
- 1 egg
- 1/2 stick
- 2 cups flour
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 cup sugar
- 4 tablespoons butter
- 1/4 cup brown sugar (light)
- 3/8 cup macadamia nuts (chopped unsalted)
- 1/4 cup flour
- 2 tablespoons butter softened
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon (ground)
PREHEAT OVEN TO 400F.
For topping: Combine all ingredients except butter in a small bowl; mash in butter with a fork or rub in with your fingertips; chill until needed.
Grease a 12-cup muffin tin; be sure to lightly grease area around the muffin wells so they won't stick as they rise. In a large bowl, whisk together egg, sour cream, milk, vanilla and melted butter; fold in mango. In another large bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients and add mango mixture. Fold together just to moisten and evenly blend; the batter will be lumpy.
Using a large spoon, quickly fill muffin wells with batter to the tops. Crumble topping over and bake 25 30 minutes or until a toothpick inserted into center emerges with just a few crumbs clinging to it. Cool in pan 5 10 minutes; loosen muffins and tilt each on its side to cool further. Serve warm or at room temperature.
YIELD: 12 muffins
