These Raspberry, Mango, and Ginger Muffins are packed with bright notes of fruit and will bring lots of sunshine to your morning breakfast routine!
(This recipe for Raspberry, Mango, Ginger Muffins was originally published in March 2012, but was updated with new photos in 2019).
I’m always on the lookout for new muffin recipes since I absolutely love having them on-hand as frequently as possible. I know how thrown off I get in the mornings if I don’t have something to eat before I head out of the house, so being able to just grab a muffin to eat on the go is often the best solution when I’m rushing around. I found a recipe for Raspberry, Peach, and Ginger Muffins a couple weeks ago on Food + Wine that I thought sounded delicious. I went to Whole Foods to pick up the ingredients when I realized they were out of dried peaches, so I figured this was a good opportunity to switch the recipe up and use mangos instead!
These muffins ended up being so delicious and the perfect sweet way to begin my mornings.
RASPBERRY, MANGO, AND GINGER MUFFINS RECIPE
I figured since these muffins were already filled with scrumptious fruit, I’d hop on the healthy wagon and try to spruce them up even more. The original recipe called for vegetable oil, but I substituted apple sauce. Fruitier and a little bit better for you than oil! These raspberry, mango, ginger muffins are super easy to make and will only dirty two bowls… No mixer required!
To start pre-heat the oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray. In a mixing bowl, combine the flour, sugar, baking powder and salt.
In a measuring cup or bowl, whisk the milk with the applesauce, eggs, and vanilla extract. Slowly begin folding the egg mixture into the dry ingredients until combined without over-mixing.
Next, you’re going to fold in the raspberries, mango, and ginger. Make sure the dried mangos and ginger are chopped up pretty small. You can give the raspberries a coarse chop.
I looooove how this batter looks. I’m actually a bit tempted to make some raspberry, mango, ginger ice cream soon after seeing this batter! How pretty is that??
Slowly pour or spoon the batter into the prepared muffin tins.
I love raw sugar, so I like to sprinkle a little on top of any muffins I make for a little added crunch. Bake for 22-25 minutes or until a toothpick runs clear. Let the muffins cool in the pan for a couple minutes.
Before moving to wire racks to cool completely. And then you’re ready to dig in! The muffin batter was super pretty, but don’t worry because the finished product muffins are pretty, too!
There’s something so wonderful about fresh raspberries in muffins. I love how they retain their gorgeous color and are such a pretty and bright sight when you first wake up in the morning. Of course, there’s nothing wrong with dried mangos or candied ginger either! All of the fruity flavors worked so well together in these muffins; it felt like a burst of sunshine with every bite I took.
As far as muffins go, these are definitely sweeter than the average one. I didn’t skimp on the fruit and the candied ginger takes things to a whole new level. I love a little sweet treat with my morning coffee, but if you prefer to start your day in a more muted, less sweet way, you may want to save these for your afternoon snack. The wonderful thing about muffins is that there’s no wrong time for them!
I indulged in quite a few of these raspberry, mango, ginger muffins and then I put a few in a bag and put them in the freezer for later in the season. If you have somewhere to be early in the morning, you can simply grab one out of the freezer the night before, thaw it, and have it ready for you in the morning.
What’s your favorite fruit to add to muffins?
Raspberry, Mango, and Ginger Muffins
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup whole milk
- 1/3 cup unsweetened apple sauce
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups fresh raspberries, coarsely chopped
- 1/2 cup chopped dried mango
- 3 Tbsp finely chopped candied ginger
- 2 Tbsp raw sugar, for topping (optional)
- Pre-heat oven to 350 degrees and spray a 12-cup muffin tin with cooking spray.
- In a large mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
- In a separate medium bowl, whisk together milk, applesauce, eggs, and vanilla extract.
- Slowly fold the wet mixture into the dry ingredients until combined, taking care not to over-mix. Fold in the raspberries, mango, and ginger.
- Spoon the batter into the prepared muffin tin, filling cavities about 3/4 of the way full. Sprinkle raw sugar over the tops of batter, if desired.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pan for a couple minutes before removing to wire rack to cool for at least 15 minutes more.
- Recipe lightly adapted from Food & Wine.