Mango Doughnut Muffins

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Jul. 09, 2015

What do you get when you combine a buttermilk doughnut with a muffin, then add some amazing mango? A Tropical Mango Doughnut Muffin--otherwise known as a Duffin!


All purpose flour
Baking powder 2 1/2 Teaspoon
Salt 3/4 Teaspoon
Nutmeg 1/2 Teaspoon
Baking soda 1/4 Teaspoon
Half and half 3/4 Cup (12 tbs)
Reduced fat buttermilk 2 Tablespoon
Unsalted butter 10 Tablespoon (room temperature)
Granulated sugar 3/4 Cup (12 tbs)
Eggs 2 Large
Mango 1 (peeled, pitted, small dice)
Confectioner's sugar 1 Cup (16 tbs)
Milk 3 Tablespoon



Preheat oven to 375°F.

Spray muffin tin with non-stick spray.

Mix together flour, baking powder, salt, nutmeg and baking soda. Set aside

In a small bowl, whisk together half and half and buttermilk. Set aside.

Beat butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes.

Beat in both eggs one at a time.

Add dry ingredients alternately with the half and half/buttermilk mixture.

Add diced mango and gently fold in to blend.

Fill the prepared muffin pan wells. Bake until muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Transfer the muffins to a wire rack set over a baking sheet.

Prepare a glaze using 1 cup confectioner's sugar and 2-3 tablespoons milk, adding a little at a time to get the consistency you want.

Pour over top of partially cooled muffins or dip the whole muffin, then let set.



Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 12

Nutrition Facts

Serving size

Calories 339Calories from Fat 117

 % Daily Value*

Total Fat 13 g20%

Saturated Fat 7 g35%

Trans Fat 0 g


Sodium 253 mg10.54%

Total Carbohydrates 51 g17%

Dietary Fiber 1 g4%

Sugars 25 g

Protein 5 g10%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet